Beginner Overnight Sourdough Bread

71.4K

Whether you are brand new to the world of sourdough, or just need a “simple sourdough for lazy people” kind of recipe, this one is for you! This beginner overnight sourdough bread recipe is so extremely easy. I haven’t bought bread in a year because it’s that easy! In this blog post, I will go over all the basics, and get you ready to impress with your homemade bread. Bring on the cozy days with warm bread and butter, and endless toast creations!

a picture of sourdough bread atop of parchment paper in from of a pot with another loaf of sourdough bread in it

What you’ll need for this beginner overnight sourdough recipe:

What if I don’t have sourdough starter?

I got my sourdough starter from my mom, who got it from her mom. If you don’t have any, no need to worry! I have linked a post here that will teach you all about making your own starter. Most starters can be ready in about a week. It is a little bit more work initially(still simple), but once you have made it, you can keep it forever(if you keep it alive:)! I also linked in the list above, a sourdough starter that you can buy right from Etsy already made, and ready to go!

Feeding Your Sourdough Starter

The morning before you plan to start your sourdough bread, you will need to feed your sourdough starter. When I feed my starter, I add about two tablespoons of starter to a bowl. Then I mix in one cup of flour and three quarters of a cup of water(slightly more than 3/4 cups). Your fed starter should look like a paste when your flour and water are fully mixed. I have heard many techniques(ratios etc.) with feeding sourdough starter. Im not claiming to be all knowing. I’m just telling you what works for me, and gives me a good active starter to bake with.

How do I know my sourdough starter is active?

The easiest way to tell if your starter is active enough is by using what I call, “the float test”. Once your starter has sat for at least 6 hours, you will try the float test. Scoop about a teaspoon of starter out of your bowl, and drop it into a cup of water. If it floats at the surface, it is ready! The photos below will give you an example of what active starter looks like, and what the float test looks like!

an example of what active sourdough starter looks like
a picture of the float test showing a small amount of starter floating in water

Why is this beginner overnight sourdough bread in Grams?

Ok, I fought this one for a long time, because I just plain did not want to break down and buy a food scale. I’ve since learned that a food scale is an extremely useful tool in the kitchen. Especially when it comes to baking. One cup of flour can weigh a totally different amount than the next cup. Therefore, throwing off your recipe, and giving you different results every time you bake. I promise it is worth the small investment! I linked one in the list above, or you can find one here.

Sourdough Bread Uses:

The toast creations are endless with this delicious beginner overnight sourdough bread, and I can say that with confidence! I will link a post to my Balsamic Cherries and Roasted Feta Toast. I also have a lot of toast recipes on my Thrilled Foodie Instagram that you can check out as well!

a picture of balsamic cherries and roasted herb feta toast
Balsamic Cherries and Roasted Feta Toast
Mediterranean Sourdough Toast
I linked the original recipe I learned from here, if you are interested in checking it out! I have adapted it, and changed a few things, but this recipe was a wonderful avenue into the world of sourdough bread!
a picture of beginner overnight sourdough bread recipe

Beginner Overnight Sourdough Bread

Makhaya Shea
The easiest overnight sourdough recipe! Whether your'e a busy parent who wants to make bread, or just don't have the energy for all of the proofing and rising of other sourdough recipes, this is the recipe for you! Simple and delicious bread, with only four ingredients! Have a slice…or two!:)
5 from 19 votes
Prep Time 10 hours
Cook Time 45 minutes
Proofing Time 30 minutes
Total Time 11 hours 15 minutes
Course Appetizer
Cuisine American
Servings 12

Equipment

  • Dutch Oven Pot
  • Large Glass Mixing Bowl
  • Food Scale
  • Sifter(optional)
  • Parchment Paper
  • ClingWrap (or something airtight to cover bread)
  • baking sheet (optional, but recommended)

Ingredients
  

  • 165 grams Active Sourdough Starter
  • 500 grams Bread Flour or all purpose flour
  • 20 grams Salt
  • 300 grams Water
  • spray avocado oil *optional

Instructions
 

  • Feed/activate your sourdough starter. You will want to give your starter plenty of time to activate, so I suggest feeding it 5-6 hours before you plan on making your bread. Try the float test and make sure its active.
    an example of what active sourdough starter looks like
  • Once your starter is active, grab your large glass mixing bowl.
  • Place your mixing bowl on your food scale, and zero it out. Also make sure your scale is set to grams!
  • Add all ingredients one by one to your bowl. (see notes**)
  • Once starter, flour, water, and salt have been added to your bowl, take your hands and squelch(mix) together into a loose and lumpy ball of dough forms.
    a picture of hands squelching ingredients together in a large. mixing bowl
  • You will want everything combined well, but this is not the step where you form a nice looking ball of dough just yet!
    a picture of a lose ball of sourdough dough sitting in a glass bowl
  • Next, you will cover your bowl with cling wrap. (I like to use a shower cap for this part because its reusable.)
    a picture of lose sourdough ball in a mixing bowl, covered with a clear shower cap
  • You will let your dough sit for 30 minutes.
  • After thirty minutes have passed, uncover your lumpy dough ball. This is where you will stretch and fold your dough, before leaving it to sit over night. Take one side of your dough, and pull up. Stretching it about eight inches upwards. Then you will fold that stretched piece of dough over onto the rest of the dough in the bowl(see recipe photos).
    a photo demonstrating a stretch and fold method for the sourdough bread
  • You will perform this stretch and fold sequence one time for each side of the dough. A total of 4 stretch and fold motions.
    a photo demonstrating a stretch and fold method for the sourdough bread
  • Once you have performed the stretch and fold sequence, your dough should be a little bit smoother. Turn the dough over so it has more of a smooth ball shape. Then cover it back up, and leave it on your counter until morning(Or for at least 9-10 hours)!
    a picture of a more smoothed dough ball ready to rise over night
  • By the next morning, your bread should have risen significantly. It usually doubles in size, if your sourdough starter was active enough!
  • Grab your parchment paper, baking sheet(if your using one), and your all purpose flour. (see notes**)
  • Sprinkle a handful of flour ontop of your baking parchment paper.
  • Carefully, pour your risen dough onto the flour covered parchment paper.
  • Next you will do the same 4 stretch and fold motions you did the night before.
    a photo demonstrating a stretch and fold method for the sourdough bread
  • Stretch and fold the dough with care, so that you minimize the bubbles popping in your bread. The more air bubbles, the better, in my opinion!
    a photo demonstrating a stretch and fold method for the sourdough bread
  • After your stretch and fold sequence is complete, carefully turn your dough over, tucking in any sides so that you can form a smooth ball.
  • (This is an optional step), but I like to spritz mine with a spray of avocado oil on the top. I like the little extra oomf it gives to the top of the crust after its baked.
  • Once your ball is formed, you will take a piece of cling wrap and cover completely. Tucking the sides of the plastic close to the edges of your bread to minimize any air getting through. This is your proofing section of the recipe.
  • You will let your dough sit for another 30 minutes.
    a picture of dough ball covered in cling wrap and ready to proof
  • While your dough is proofing, pre-heat oven to 475ºF and place your lidded dutch oven pot inside on the middle wrack.
  • Once 30 minutes is complete, remove cling wrap. Using a sharp knife or razor blade you will slice a 4-5 inch line across the top, about half a centimeter deep.
    a picture demonstrating how to slice the top of dough ball
  • Using oven mits, remove your pre-heated pot from the oven, and remove the lid.
  • Grabbing the four corners of your parchment paper, carefully pull up, and transfer your dough to your pot.
    a picture of prepared sourdough loaf ready to go into the oven
  • If your parchment paper is sticking up quite a bit from the top, you can take a pair of scissors and cut it down so that the lid fits comfortably without squishing the paper into the bread.
  • Cover with a lid, and place in the oven. Bake for 20 minutes.
  • When 20 minutes have passed, remove the lid from your pot. At this time you will also reduce the temperature of your oven to 450ºF.
  • Bake for an additional 20-25 minutes or until golden brown.
  • Remove your sourdough loaf from cast iron pot, and let cool on a cooling wrack.
  • Once cooled, slice with a bread knife, and enjoy!
    a picture of beginner overnight sourdough bread recipe

Notes

  1. IF you have a digital scale, you do not have to measure each ingredient separately, and then add it to your bowl. You can add your starter(for example), and then just make sure to zero out your scale before you add the next ingredient. If you have a non-digital scale, then yes, you will need to weigh each ingredient separately and then add to a bowl, or just do a lot more math:) 
  2. You can put your parchment paper right on the counter, but I prefer to do it on top of a baking sheet. This minimizes mess, and also gives me the ability to move my bread around a little bit easier while it proofs. 
Keyword sourdough bread loaf

More Thrilled Foodie Recipes to check out!

Delicious Cottage Cheese Pancakes

Sautéed Veggie Spanakopita with Feta

This blog post contains affiliate links.

Join the Conversation

  1. 5 stars
    What a great recipe, so easy!

  2. Emily Flint says:

    5 stars
    Easy and delicious!

  3. Amanda Dixon says:

    5 stars
    This bread is delicious! It has the perfect crust and soft, fluffy interior, and it really is simple.

  4. 5 stars
    I loved the bread and the instructions were very helpful.

  5. Lindsay Howerton-Hastings says:

    5 stars
    This is a great recipe, the pictures are so helpful!

  6. 5 stars
    This bread was so easy to make! Delicious too!

  7. 5 stars
    This was so easy and delicious! Thanks for the recipe!

  8. 5 stars
    Beautiful bread. Really amazing results with sourdough starter. I will give your recipe a try. Can’t wait to surprise my family with freshly baked sourdough..

  9. 5 stars
    This sourdough bread was so easy! I love that it did most of the work in the pot overnight!

  10. Amanda Scarlati says:

    5 stars
    This was such an easy recipe, loved the texture of the bread!f

  11. 5 stars
    the step by step instruciton is really awesome! Thanks! I always felt so intimidated making sourdough!

  12. 5 stars
    I’ve always been intimidated by baking sourdough, but this recipe made it so simple and it turns out perfect every time! Highly recommend!

    1. Makhaya Shea Author says:

      I am so happy to hear this! Thank you for your positive review!

  13. Susan Burton says:

    5 stars
    Love this bread! Did you really mean for us to use 20 grams of salt?

    1. Makhaya Shea Author says:

      Yes! Feel free to reduce the salt if it’s too much for your preference! I’m a salt lover, and have found the 20g of salt works great in this recipe! Thank you for your feedback!

  14. 5 stars
    I have been cooking with sourdough for a year now and this is by far the most simple and delicious loaf I have ever made. My family loved it so much (and it was so easy to whip together) that I made it 3 days in a row! It’s my new go-to and I recommend it to anybody who wants a delicious, beginner friendly log of bread!

    1. Makhaya Shea Author says:

      So happy to hear you love the recipe! I’m very glad it works so well for your family! Thank you for your feedback!

  15. Chelsea Johnson says:

    5 stars
    Amazing loaf! Super easy and quick recipe. In the future I will cut the salt by half at least. It was way too salty for me using 20g. So excited I found this recipe

  16. 5 stars
    Thank you so much for the simple and clear recipe. This recipe officially was my first successful active sourdough bread! I was all ready to give up after a few sourdough hockey pucks from other recipes, but decided to give it one more try, and SUCCESS!!! Thanks so much.

  17. Just made this recipe today so easy !
    Can you leave in refrigerator overnight?

  18. Do you really do 4 sets of stretch and folds after the bulk overnight rise? I would think that would de gas it!
    Thanks

  19. Dolores G Shepherd says:

    5 stars
    Hello I’ve made this a few nights ago and am making again. Delicious 😋 I was wondering if I could do 4 sets of stretch and folds within 2 hours and if so would that change the resting on the counter part? Also, I want to ask u if u think it’s okay to do a cheesy pull apart garlic bread with this dough? Thank u so much

  20. Donna Roach says:

    5 stars
    Love this recipe. Tried another, and came back to this one. Wish I could post a picture.

  21. Dolores G Shepherd says:

    5 stars
    I’ve made many sourdough loaves and this recipe by far is the simplest and produces some really tasty bread. If u bring this bread to a party, it will definitely give others the impression that u have been making sourdough a long time as this bread is not just a beginners recipe but a keeper for sure for even the modest sourdough bakers

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Your custom text © Copyright 2025. All rights reserved.
Close