Overnight Sourdough Bread

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Learn how to make this delicious overnight sourdough bread recipe with freshly ground flour. This simple process allows you to mix the dough in the evening, let it ferment overnight in the refrigerator, and bake a perfect loaf the next morning.

This easy sourdough bread recipe is perfect for busy schedules. The overnight ferment develops complex flavors while you sleep, and you’ll wake up to dough that’s ready to bake!

Many years ago when I began my sourdough journey, I quickly discovered that the overnight method gives the best results. The longer fermentation times allow the wild yeast to work its magic, breaking down the flour and creating that distinctive chewy texture and incredible flavor that makes homemade sourdough so special.

What I love most about this recipe is how it combines freshly ground flour with unbleached white flour for the perfect balance of nutrition and texture. The addition of freshly ground flour adds depth of flavor while the bread flour provides the structure needed for a beautiful rise.

For first-time sourdough bakers, don’t worry! I’ll guide you through each step of the process so your first loaf of sourdough bread will turn out amazing.

What makes this overnight sourdough bread special?

The overnight sourdough bread ferment in the refrigerator is the secret to this bread’s complex flavor. The cold fermentation slows down the activity of the wild yeast, allowing for a longer, more controlled bulk fermentation. This results in a loaf with better flavor, improved digestibility, and beautiful air bubbles throughout the crumb.

Using a mixture of freshly ground flour and unbleached white flour gives you the best of both worlds: nutritional benefits from the freshly ground flour and the perfect structure from the bread flour.

How to make your own sourdough starter

Before diving into this recipe, you’ll need an active sourdough starter. If you don’t have one yet, here’s a simple method to create your own starter.

Tips for Successful Overnight Sourdough Bread

Ingredients:

Active Sourdough Starter: Make sure your starter is bubbly and active. Feed it 4-8 hours before making your dough for best results.

Warm Water: The temperature of your water matters! Use warm water (about 85°F) to help activate the wild yeast in your starter.

Freshly Ground Flour: Freshly milled flour adds incredible flavor and nutrition. If you don’t have a grain mill, you can substitute whole wheat flour. I like to use hard white wheat in this recipe.

Unbleached White Flour/Bread Flour: This provides structure to your loaf. Bread flour works wonderfully if you have it, but all-purpose flour will work too.

Salt: Don’t skip the salt! It enhances flavor and helps control fermentation.

Essential Sourdough Tools:

These tools will make your sourdough journey much easier:

Grain Mill

Stand Mixer

Dutch Oven

Large Mixing Bowl

Measuring Cups and Spoons

Dough Whisk

Parchment Paper

Bench Scraper

Bread Lame

Wire Cooling Rack

Proofing Basket

How to Make Overnight Sourdough Bread with Freshly Ground Flour

First Day: Mix the Dough

1. In a large bowl, combine the active sourdough starter, warm water, and freshly ground flour. Mix well with a dough whisk until fully incorporated.
2. Let this mixture rest for 30 minutes. This important step is called autolyse and helps develop the gluten and improves the flavor and texture of the finished bread.
3. Transfer the mixture to a stand mixer. Add 1 cup of unbleached white flour and the salt.
4. Mix on low speed until all flour is incorporated. The dough will likely be very sticky at this point.
5. Add another 1/2 cup flour and mix again. The dough should still be quite sticky. When using freshly ground flour, don’t add flour until the dough isn’t sticky anymore. Too much flour will make a very dry loaf.
6. Let the stand mixer knead the dough for 15 minutes. This develops the gluten structure.
7. After kneading, check the consistency. The dough should be slightly sticky but able to form a round loaf. If it’s too wet to form a loaf, add 1/4 cup more flour and mix for another 5 minutes.

Shape and First Rise

1. With wet hands, take the dough out of the mixer and form it into a round loaf, creating surface tension by pulling the sides of the dough toward the bottom.
2. Place the dough in a banneton basket lined with a flour-dusted kitchen towel, seam side up.
3. Fold the towel over the dough and let it rest at room temperature for 3 hours. This is the beginning of the bulk fermentation process.

Overnight Ferment

1. After the 3-hour bulk rise at room temperature, place the basket, towel, and dough inside a plastic bag to prevent the surface from drying out.
2. Place in the refrigerator overnight (8-12 hours) for a slow, cold fermentation. This extends the fermentation time and develops more complex flavors.

Second Day: Final Rise and Bake

1. In the morning, remove the dough from the refrigerator and let it sit at room temperature for about 1 hour for the final rise. This allows the dough to warm up slightly before baking.
2. Preheat your oven to 450°F.
3. Once the dough has rested and the oven is preheated, carefully turn the dough out onto a piece of parchment paper, seam side down.
4. Score the top of the dough with a sharp knife or razor blade. This allows for controlled expansion during baking, but is not neccessary.
5. Using the parchment paper as a sling, carefully lower the dough into the dutch oven.
6. Cover with the lid and bake for 25 minutes.
7. Remove the lid and continue baking for another 30 minutes, or until the crust is golden brown and the internal temperature reaches 185-195°F.

Cooling and Storage

1. Remove the overnight sourdough bread from the oven and place on a wire rack.
2. Wrap the loaf in a clean kitchen towel while cooling for a softer crust, or leave it unwrapped for a crispier crust.
3. Allow the bread to cool completely before slicing – this is crucial for the best texture!
4. Store in an airtight container or plastic bag at room temperature for up to 4 days (though is never lasts that long at our house), or freeze for longer storage.

Troubleshooting Your Overnight Sourdough Bread

Dough too sticky? The dough should be sticky, but if it’s impossible to work with, add a bit more flour, one tablespoon at a time.

Not rising well? Make sure your starter is active (passes the float test) and ensure your kitchen isn’t too cold during the bulk fermentation.

Dense bread? This could be from overhandling the dough, not enough fermentation time, or too much flour. Remember that a wetter dough generally yields more air bubbles and an open crumb.

Flat loaf? Your dough might be overproofed. Try reducing the time at room temperature or the refrigerator fermentation time in warmer kitchens.

Variations to Try

Once you’ve mastered this basic recipe, try these delicious variations:

• Add 1/4 cup of olive oil for a softer crumb
• Mix in herbs and garlic for a savory loaf
• Use the dough as a base for sourdough bagels or cinnamon rolls
• Try using different ratios of flour types for different results

Homemade overnight sourdough bread pairs beautifully with butter, cream cheese, or your favorite jam. It’s also perfect for sandwiches or alongside soups and stews.

More Sourdough Recipes to Try

• Sourdough Sandwich Bread
• 100% Whole Wheat Sourdough Bread
• Sourdough Waffles
• Basic White Sourdough Bread
• Sourdough Cheddar Chive Biscuits

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Overnight Sourdough Bread

Yield: 1 loaf

Prep Time: 30 minutes

Cook Time: 55 minutes

Additional Time: 12 hours

Total Time: 13 hours 25 minutes

This delicious overnight sourdough bread combines freshly
ground flour with bread flour for the perfect texture and flavor. The long
fermentation creates a tangy, complex flavor profile that's impossible to
resist!

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Ingredients

• 2 cups warm water
• 1/2 cup active sourdough starter
• 2 cups freshly ground flour
• 2 cups unbleached all-purpose flour (plus extra as needed)
• 1 1/2 teaspoons salt

Instructions

1. Mix the starter and water: In a large mixing bowl, combine the active sourdough starter and warm water. Mix
   until the starter is fully dissolved.
2. Add freshly ground flour: Add the freshly ground flour to the water mixture and stir with a dough whisk
   until fully incorporated. Cover with a damp towel and let rest for 30 minutes.
3. Add remaining ingredients: Transfer the mixture to a stand mixer. Add 1 cup of unbleached white flour and the salt.
   Mix on low speed until all flour is incorporated.
4. Adjust consistency: The dough will likely be very sticky. Add another 1/2 cup flour and mix again.
   Check the consistency - you want the dough to be sticky but able to form a
   loaf. If needed, add the remaining 1/2 cup of flour in small increments.
5. Knead: Let the stand mixer knead the dough for 15 minutes. After kneading, the dough
   should still be somewhat sticky but workable.
6. Shape: With wet hands, form the dough into a round loaf, creating tension by pulling the
   sides of the dough toward the bottom with a quarter turn between pulls.
7. First rise: Place the dough in a banneton basket lined with a flour-dusted kitchen towel, seam
   side up. Fold the towel over the loaf and let it rest at room temperature for 3
   hours.
8. Overnight fermentation: Place the basket, towel, and dough inside a plastic bag and refrigerate overnight
   (8-12 hours).
9. Final rise: In the morning, remove the dough from the refrigerator and let it sit at room
   temperature for 1 hour.
10. Preheat: Place a dutch oven with lid in the oven and preheat to 450°F.
11. Prepare for baking: Carefully turn the dough onto a piece of parchment paper. Score the top with a sharp
    knife or razor blade.
12. Bake: Using the parchment paper as handles, lower the dough into the hot dutch oven. Cover
    with the lid and bake for 25 minutes. Remove the lid and bake for an additional
    30 minutes or until the crust is golden brown and the internal temperature
    reaches 185-195°F.
13. Cool: Remove bread from the oven and place on a wire rack. Wrap in a clean kitchen towel
    while cooling for a softer crust. Allow to cool completely before slicing.
14. Store: Keep bread in an airtight container or plastic bag at room temperature for up to 4
    days.

Notes

• Make sure your sourdough starter is active and bubbly before making this recipe.
• The dough should be relatively sticky - resist the urge to add too much flour.
• For best results, let the bread cool completely before slicing.
• In warmer kitchens, you may need to reduce the rise times.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 320mgCarbohydrates: 43gFiber: 2gSugar: 0gProtein: 6g

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