Overnight Sourdough Bread: Real Bread for Real Life

Overnight Sourdough Bread: Real Bread for Real Life

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I can’t tell you how many times I’ve heard someone say, “I could never make sourdough bread—it’s too complicated,” or, “I’ve heard it takes forever!”

Trust me, I get it.

Between running a full-time business, creating content, and trying to keep up with everyday life, I absolutely don’t have time for a fussy, all-day baking marathon—especially not one that has me stopping midafternoon to fold dough every 30 minutes.

That’s where my overnight sourdough method comes in.

This method is my go-to whenever I’m short on time (which is often). I mix up my dough in the evening, let it rest overnight, and wake up to a perfectly fermented dough that’s ready to shape, rise, and bake.

Sure, purists might be appalled that I take a few shortcuts. But honestly? I’d rather have a warm loaf of fresh-baked sourdough than none at all—and this method gives you that rustic crust, tender crumb, and signature tang with minimal effort.

It’s real bread for real life.

If you’ve ever thought sourdough was too time-consuming or complicated, this recipe will change your mind (and maybe your mornings, too).

Too Busy for Sourdough? Try This Overnight Trick!

This overnight sourdough method is simple, flexible, and forgiving — ideal for busy days (or nights!). Mix it before bed, let it rest while you sleep, and bake your fresh loaf in the morning. You can actually use this same overnight method for just about any sourdough recipe — simply cut the amount of starter in half and follow the same timing. No fuss, no stress — just amazing bread.

Ingredients

  • 450 g organic unbleached white flour
  • 50 g whole wheat flour (optional for extra flavor)
  • 320 g water (room temperature)
  • 100 g active sourdough starter (fed and bubbly)

    NOTE: This is the same as my Original Classic Sourdough Bread recipe, but with half the starter.
  • 10 g salt

Timeline (Approx. 12–16 Hours)

Evening: Mix dough → Overnight rest
Morning: Shape → Final rise → Bake

Instructions

1. Mix the Dough (Evening)
In a large bowl, combine the water and sourdough starter. Stir to dissolve the starter. Add the flour and salt, then mix with a Danish whisk until a shaggy dough forms.

Do a series of 8–10 stretch-and-folds right in the bowl to form the dough into a loose ball.

2. Bulk Ferment Overnight
Cover tightly with a damp towel or lid and let the dough rest overnight at room temperature (68–72°F). By morning, it should have doubled and look airy and soft.

3. Shape the Dough (Morning)
Gently turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Place seam-side up in a floured banneton or a bowl lined with a towel.

4. Second Rise
Let the shaped loaf rise for about 45–90 minutes at room temperature, until slightly puffy.

Optional: You can cover it and let it cold ferment in the refrigerator until you’re ready to bake. This can enhance flavor and give you more flexibility with timing.

5. Preheat & Score
Preheat your oven to 450°F (230°C) with your Dutch oven inside. Once heated, carefully place your dough seam-side down on parchment paper, score the top with a sharp blade, and lower it into the hot pot.

6. Bake

Cover and bake for 25 minutes.
Remove the lid and bake another 20–25 minutes until golden brown and crisp.

7. Cool
Let the loaf cool completely on a wire rack before slicing (if you can wait that long!).

Notes & Tips

  • If your home is warm, you can refrigerate the dough for part of the night to slow fermentation.
  • Want a tangier flavor? Let the dough rest in the fridge for up to 24 hours before baking.
  • Works beautifully with add-ins like oats, seeds, or herbs — just fold them in before shaping.

✨ Sourdough Alchemy Tip

Don’t let “purists” scare you off — sourdough should fit into your life, not the other way around. This overnight version gives you that same artisan loaf with half the effort.

Download the Recipe HERE

🛍️ Ready to Bake Like a Pro?

I’ve put together all my favorite sourdough tools and essentials — from proofing baskets to linen bread bags — all in one place.

Check out my Sourdough Essentials HERE

The Magic Behind Every Great Loaf - 5 Essentials Every Sourdough Baker Needs

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