Easy Overnight Sourdough Bread Loaf

This overnight sourdough loaf rises slowly while you sleep, creating deep flavor, a perfect crust, and a soft airy crumb without hours of hands-on work.

Ingredients

1 cup Active Sourdough Starter (bubbly and recently fed)

1-1/2 cups Warm Water (about 100°F or 38°C)

4-5 cups All-Purpose Flour (or bread flour for extra chew)

1-1/2 tsp Salt

1/2 tsp Baking Powder (optional, for a higher rise)

1 tsp Sugar (optional, helps feed the yeast for a boost)

There is something magical about waking up to dough that has risen all night, ready to be shaped and baked into the perfect sourdough loaf. This overnight method has become one of my favorite ways to make bread because it fits so easily into a busy schedule and delivers the most incredible flavor. You get a beautifully developed dough with almost no effort, and the long fermentation creates that tangy, rustic bakery-style taste we all love. It’s the kind of bread that feels comforting, nourishing, and special—yet simple enough to make anytime you want fresh homemade sourdough.

Instructions

In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Stir until the starter is dissolved.

In a separate bowl, mix the 4 cups of the flour, salt, and baking powder.

Knead the dough for about 8-10 minutes to build up the gluten for a better rise. Place in a large lightly oiled bowl, cover and allow to rise overnight in a warm area of the kitchen for

8-12 hours.

After the dough has risen overnight gently turn it out onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges of the dough inward to create a smooth top.

Place the shaped dough seam side up into a lightly floured proofing basket or Banneton or on a parchment-lined baking sheet or parchment lined large shallow bowl, something to keep its shape. Cover it again and let it rise for another 1-2 hours until it puffs up almost double in size again.

While the dough is completing its second rise, preheat your oven to 450°F (232°C) during the last 30 minutes of the second rise add the Dutch Oven with lid on top (or what ever pan/pot your are using), into the oven to preheat as well.

Gently place the dough onto a lightly floured piece of parchment paper, flipping it out of the bowl or proofing basket so the smooth side is upright.

Just before baking, score the top of the loaf with a sharp knife or razor to allow for expansion. It also will give your bread a unique decoration for presentation.

Place the dough on parchment into the preheated Dutch oven and cover with the lid. Bake for 25 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown with a hollow sound when tapped on the bottom.

Allow the bread to cool on a wire rack for at least 60 minutes (or longer, I like to let the bread cool for at least 4 hour to overnight if possible for a better crumb and texture) before slicing. This helps finish the baking process and improves the texture.

Sourdough Starter

Why Overnight Rise Is My Favorite Method:

An overnight rise gives the dough time to slowly ferment, creating deeper flavor, a softer crumb, and easier digestibility. This long, gentle rest also develops the gluten naturally, so the bread becomes lighter, airier, and more flavorful without extra work.

Tip #1: After scoring the bread immediately bake the bread as it has opened up the air bubbles in the dough so its best to bake soon after.

Tip #2: If you dont have a dutch oven you can bake this bread in a large loaf pan or a small/medium cast iron skillet like I do. Just cover and tint lightly with a piece of foil or parchment paper to create the steam that the dutch oven makes in the first 15-20 minutes. Then remove and continue to bake. I actually use my double door air fryer to bake everything since I dont have an oven currently and it works just fine.

Tip #3 The best time to use your sourdough starter/discard once its mature after feeding when it doubles in size (about 4-6 hours after feeding) the starter is at its peek and will allow for your bread to rise the best when baking.