I make this simple overnight sourdough bread when I want a loaf with a crisp crust, a chewy crumb, and a method that feels approachable from start to finish. I love how the dough develops flavor slowly overnight and bakes up beautifully in a Dutch oven with very little fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups organic white bread flour (520 g)
2 teaspoons fine sea salt (12 g)
1 7/8 cups water (385 g)
90 g sourdough starter (about 1/3 cup), fed 8 to 12 hours earlier
Rice flour for dusting (optional)
Seeds such as fennel, chia, flax, caraway, sesame, or poppy (optional)
Fresh or dried herbs such as rosemary or thyme (optional)
Directions
About 12 hours before I mix the dough, I feed my sourdough starter and leave it at room temperature until it is active and slightly past peak.
In the evening, I combine the bread flour, salt, and any optional seeds or herbs in a bowl. In a separate bowl, I mix the starter with the water until cloudy. I pour the wet mixture into the dry ingredients and stir until a thick, shaggy dough forms. I cover it and let it rest for 15 minutes.
Then I perform the first set of stretch-and-folds with wet hands, pulling the dough up and folding it over itself for about 30 seconds. I cover and rest it for 15 minutes, then I repeat once more.
I cover the bowl and let the dough proof overnight at room temperature for 8 to 12 hours, or until it has expanded and looks slightly domed.
In the morning, I check that the dough feels airy and springs back slowly when poked. I line a high-sided bowl with parchment or prepare a floured banneton.
Next I gently loosen the dough from the bowl and stretch and fold it a few more times to shape it, then I place it into the parchment-lined bowl. I dust it with flour or seeds if I want extra texture.
I refrigerate the shaped dough for 1 hour uncovered while I preheat the oven and Dutch oven to 500°F for a full hour.
After that I score the top of the dough with a sharp blade. I carefully transfer the dough with the parchment into the hot Dutch oven and cover it with the lid.
I bake it covered for 20 minutes with convection or 25 minutes without. Then I remove the lid, reduce the heat to 450°F, and bake it for 10 to 15 minutes more until it is deeply golden and the internal temperature reaches about 204 to 208°F.
I remove the bread from the Dutch oven and cool it on a rack for at least 1 hour before slicing.
Servings and timing
This recipe makes 12 servings, which I find perfect for a family loaf or for slicing throughout the week. The prep time is 13 hours, the cooking time is 35 minutes, and the total time is 13 hours 35 minutes. Each serving contains about 154 kcal.
Variations
I like adding sesame, poppy, flax, or chia seeds for extra texture and a slightly nutty flavor. When I want a more aromatic loaf, I mix in rosemary or thyme for a savory finish. I also sometimes dust the top with rice flour before scoring because it gives the loaf a rustic, artisan-style look. For a more complex flavor, I like combining a few seeds together instead of using just one.
Storage/Reheating
I store the bread at room temperature in a paper bag, bread box, or loosely wrapped towel for up to 2 days so the crust stays nice. For longer storage, I slice the loaf and freeze it in a sealed container or freezer bag for up to 2 months. When I want to reheat it, I warm slices in a toaster or place part of the loaf in a 350°F oven for about 8 to 10 minutes until refreshed and crisp again.
FAQs
How do I know when my sourdough starter is ready to use?
I look for a starter that has risen well, looks bubbly, and smells pleasantly tangy. I usually use it when it is active and just slightly past peak, since that works well for this overnight loaf.
Can I make this bread without a Dutch oven?
I get the best crust and oven spring with a Dutch oven, but I can still bake the loaf on a baking stone or tray with steam in the oven. The final crust may be a little different, but the bread can still turn out well.
Why is my dough too sticky to handle?
I expect sourdough dough to feel a bit sticky, especially before it strengthens. I use wet hands for stretch-and-folds and handle the dough gently. If my kitchen is very warm or the dough feels overly loose, I chill it briefly to make shaping easier.
Why do I need to cool the bread before slicing?
I let the bread cool for at least 1 hour because the inside keeps setting as it cools. If I slice it too early, I can end up with a gummy texture instead of a chewy, well-structured crumb.
Can I add herbs and seeds without changing the recipe?
I can, and that is one of my favorite things about this loaf. I add small amounts of seeds or herbs directly to the flour mixture, and I still keep the same basic method and baking times.
Conclusion
I love how this sourdough bread delivers a beautiful crust, a chewy interior, and deep flavor with a method that feels simple and manageable. I make it when I want a dependable homemade loaf that looks impressive but does not require complicated steps. This is the kind of recipe I keep coming back to because it is flexible, satisfying, and rewarding every time I bake it.
📖 Recipe:
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Sourdough Bread
- Total Time: 13 hours 35 minutes
- Yield: 12 servings
- Diet: Vegan
Description
A simple overnight sourdough bread with a crisp golden crust and a chewy, airy crumb, perfect for beginner-friendly artisan baking at home.
Ingredients
4 cups organic white bread flour (520 g)
2 teaspoons fine sea salt (12 g)
1 7/8 cups water (385 g)
90 g sourdough starter (about 1/3 cup), fed 8 to 12 hours earlier
Rice flour for dusting (optional)
Seeds such as fennel, chia, flax, caraway, sesame, or poppy (optional)
Fresh or dried herbs such as rosemary or thyme (optional)
Instructions
- Feed the sourdough starter 8 to 12 hours before mixing and let it become active.
- In a bowl, combine flour, salt, and optional seeds or herbs.
- In another bowl, mix starter with water until cloudy, then combine with dry ingredients to form a shaggy dough. Rest for 15 minutes.
- Perform stretch-and-folds with wet hands for about 30 seconds. Rest 15 minutes and repeat once more.
- Cover and let the dough proof overnight at room temperature for 8 to 12 hours until expanded and slightly domed.
- In the morning, check that the dough is airy and springs back slowly when poked.
- Shape the dough gently and place it into a parchment-lined bowl or floured banneton. Dust with flour or seeds if desired.
- Refrigerate uncovered for 1 hour while preheating oven and Dutch oven to 500°F.
- Score the dough and transfer it into the hot Dutch oven. Cover with lid.
- Bake covered for 20 minutes (or 25 minutes without convection), then uncover, reduce heat to 450°F, and bake for 10 to 15 minutes more until deeply golden and internal temperature reaches 204 to 208°F.
- Cool on a rack for at least 1 hour before slicing.
Notes
Use wet hands to handle sticky dough during folding.
Add seeds or herbs for flavor variations without changing the method.
Dusting with rice flour gives a rustic artisan look.
Store at room temperature in a paper bag or towel for up to 2 days.
Freeze sliced bread for up to 2 months and reheat in a toaster or oven.
A Dutch oven gives the best crust, but a baking stone with steam can work.
- Prep Time: 13 hours
- Cook Time: 35 minutes
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 154 kcal
- Sugar: 0.5 g
- Sodium: 390 mg
- Fat: 0.8 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 5 g
- Cholesterol: 0 mg
