Overnight Sourdough
Posted On 18 February 2020
This is an easy recipe that pops nicely in the oven if you’ve got a good starter. Originally found a version of this on another website that was way too interested in ads and blathering and made it hard to find the recipe.
I use a dutch oven for this but it might work fine with a stone, too.
This is a 62-65% hydration bread…if you’re into that kind of thing.
Overnight Sourdough
This is a great, easy, overnight sourdough that pops nicely in baking.
Ingredients
- 350 grams warm water
- 50-75 grams fed and active sourdough starter
- 500 grams bread flour
- 9 grams salt
Instructions
Prep
- Depending on the vigor of your starter, about 4-5 hours ahead of time take it out of the fridge, measure out 50 grams, feed that 40 grams of warm water and 40 grams of own flour mixture (I use 10% dark rye flour and 90% all purpose flour).
- Let this sit in a warm place until bubbly and active.
Mixing
- Mix the 350 grams of warm water with 50-75 grams of your active starter. Put the rest of the starter back in with your starter.
- Mix in the flour and salt just until incorporated.
- Let sit for an hour or so.
- Mix again, this time adding a little olive oil to the edges to keep it from sticking to the bowl.
- Put in a warmish (65-70°F) place and let rise overnight. An oven with the light turned on.
The Next Morning
- Your dough should be good and risen by the next morning. If not let rise until doubled.
- Gently deflate and turn out onto a floured surface and let sit for 10 minutes. (Good time to wash the bowl.)
- Work dough a bit — stretching back onto itself, turning, doing it again — and then form into a dome. Add to your well-floured proofing basket, cover with oiled plastic wrap, and let sit in a warm place until just at the rim.
- Heat oven to 450°F. If using a stone add this before heating the oven.
- Put a piece of parchment over the proofing basket, put a cutting board on top of that, then invert to release the dough from the basket onto the parchment. Cut the parchment so that it has "handles" on either side but is cut close to the other two edges.
- Put a pan of ice cubes in the oven.
- Add the Dutch oven to the oven and bake, covered, for 20 minutes.
- Remove the lid from the Dutch Oven and rotate and cook another 20 minutes.
- Remove the Dutch Oven from the oven, remove the bread, check the internal temperature. If 190°F or higher, turn off oven and return bread to oven rack with the door propped open. If not 190°F or higher return to the still-on oven until it is, then prop the door open and turn off.
- Let cool completely for at least an hour on a wire rack before slicing.
