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Easy Overnight Sourdough Bread Recipe With Starter


  • 175 g sourdough starter/mother culture
  • 360 g water
  • 550 g plain/all-purpose flour
  • 9 g salt


  • Combine sourdough starter and water in a large mixing bowl.
  • Add flour and salt.
  • Mix together with a fork (or clean hands) until it comes together as a wet, sloppy dough.
  • Cover with plastic wrap and leave at room temperature for 1 hour.
  • Perform “stretch and fold” maneuver every hour for the next 3 hours - keep the dough in a warm place between stretchings (I like to use a hot water bottle).
  • After the last “stretch & fold” cover with plastic wrap and place dough in the fridge for at least 12 hours (up to 48 hours).
  • When ready to begin the baking process, remove from the fridge, and leave for 30 minutes or so to bring the dough back towards room temperature.
  • Tip dough out onto a lightly floured surface.
  • Shape dough with hands or a dough scraper, by bringing the sides of the dough up to meet at the top - like doing a lot of mini stretch and folds.
  • Place the dough, seam side up, in a lightly oiled mixing bowl or a prepared and seasoned bread proofing basket.
  • Cover with a clean kitchen towel.
  • Leave to rise in a warm place (hot water bottle) for 2 hours.
  • After 1 hour of this time, preheat oven to 450℉ / 230℃
  • 15 minutes later, place empty dutch oven into the oven to allow it to preheat for around 45 minutes.
  • When the 2 hours of final resting is up, use a baking paper-lined baking tray to flip bread dough out of bowl or proofing basket.
  • Score the dough with a dough scraper or sharp blade.
  • Lift the baking paper holding the dough and drop both the dough and paper into your hot, preheated dutch oven.
  • Place lid on the dutch oven and place the whole thing into your hot oven for 25 minutes.
  • After 25 minutes remove the lid and continue cooking for another 20-25 minutes until the loaf is golden brown.
  • Remove from oven and cool loaf on a cooling rack.
  • Allow bread to cool completely (at least 1 hour) before slicing.