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Easy Overnight Sourdough Bread

This easy overnight sourdough bread recipe uses a simple stretch-and-fold-method to create a rustic, chewy loaf without kneading for a golden crust. Perfect for beginner bakers or anyone who wants homemade bread with minimal effort.
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Cook Time 45 minutes
Ingredients Method

Ingredients
  

  • 500 grams bread flour
  • 100 grams active sourdough starter
  • 350 grams water
  • 10 grams salt

Method
 

  1. Step 1: Mix the Dough
    In a large bowl, combine the starter, water, flour, and salt. Mix together until no dry bits remain-this is a shaggy sticky dough. Let rest for 30 minutes to 1 hour (this is called the autolyse)
  2. Step 2: Stretch and Folds:
    After the autolyse is done , gently stretch one side of the dough and fold it over.
    Rotate the bowl and repeat on all sides.
    I do as many stretch and folds as I can for about 5 minutes to get the dough to become smooth.
  3. Step 3: Bulk Fermentation
    Cover the bowl with a damp towel or plastic wrap. Leave the dough to rise overnight at room temperature (about 8-12 hours) It should double in size and look soft and airy by morning
  4. Step 4: Shape the Dough
    In the morning, turn the dough out onto a floured surface. Gently shape it into a round loaf (boule) or oval (batard), being careful not to deflate it. Cover the dough with a towel and let it rest.
  5. Step 5: Bake
    While your dough is resting Preheat your oven to 450 degrees with a Dutch oven inside.
    After your dough has rested, gently place it on parchment paper and then score the top of your loaf.
    Gently place your dough into your Dutch oven and cover with lid
    Bake covered for 20 minutes
    Remove lid and bake another 20-25 minutes until deep golden brown
    Let cool atleast 1 hour before slicing