Recipe For Overnight Sourdough Bread

To me, there are very few things that beat the smell of fresh bread. If you have ever left a loaf of freshly baked bread in your car for a bit you will know what I mean. That, and the smell of freshly ground coffee, and rain on recently mown lawn make the top of my list. Sometimes I feel like freshly baked bread but I don’t want to wait for the sourdough to be fed and then the bread dough to prove and rise. Because I wanted to be able to enjoy my sourdough bread whenever I felt like it, I started working on an overnight sourdough bread recipe. Being as impatient as possible, I fed my sourdough once. I took 125mls of Cordelia out of her bottle, fed Cordelia to replace what I had taken out and fed the starter with 60mls flour and 60mls water. Once the sourdough was bubbling (about an hour) I started making the dough. This went into the fridge overnight and used as needed. Dave has declared this his favourite sourdough loaf, and I must agree. It takes very little effort to turn out a stunning loaf and the bread lasted us 3 days with no problem.

Overnight Sourdough Bread
Overnight Sourdough Bread
Print Recipe
5 from 7 votes

Overnight Sourdough Bread

Author: an original recipe from Lavender and Lime

Ingredients

  • 225 g fed sourdough starter
  • 500 g bread flour plus extra for dusting
  • 250 mls water
  • 10 mls salt

Instructions

  • Place the sourdough, flour and water into a stand mixer bowl
  • Knead on a low speed with a dough hook until a dough forms
  • Increase the speed for 1 minute and add the salt
  • Knead on a medium to fast speed for 5 minutes
  • Cover and place into the fridge overnight
  • Turn out onto a lightly floured surface and knock back
  • Shape and place the dough into a floured banneton
  • Cover with lightly oiled cling film and leave to prove until doubled in size
  • Preheat the oven to 200° Celsius
  • Bake for 45 minutes
  • Leave to cool on a wire rack before slicing

Click on the links for conversions and notes.

I have baked this bread without forming it in my banneton, using half the dough at a time and the photograph below is the crumb structure of the loaf. I love how the very edge of the crust is perfectly crispy, while the bread is soft.

Overnight Sourdough Bread Crumb
Overnight Sourdough Bread Crumb

What I blogged:

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46 thoughts on “Recipe For Overnight Sourdough Bread

  1. It’s so interesting to see how sourdough starter can be used in so many different ways, fast, slow, wet, stuffed with things…love this recipe and will give it a go when I need a loaf pronto!


  2. Tandy, isn’t it wonderful when you find a method that just works so well and so intuitively! And look at what a gorgeous loaf you ended up with! 🙂

  3. What an outstanding loaf Tandy.
    Hope I haven’t missed out on too much. I haven’t been near the computer much since before Christmas!
    Have a wonderful evening.
    🙂 Mandy xo

  4. This is sure a beautiful load of bread., beautiful crumb..I have never baked with sourdough…one of this day I must try.
    Enjoy the rest of your week Tandy 🙂


  5. Tandy, you are amazing! I LOVE sourdough bread, and besides whole grain bread, this is the only other bread I will eat. I am so trying to this recipe


  6. Tandy your sourdough bread turned out perfectly. The beautiful crust and those nice little holes in the bread. Just like a bakery, maybe even better. I want to make a starter so I can bake like this.


  7. Can it really be this simple?! I am going to have to stop feeling terrified of the process and just trust Ms Celia’s Priscilla (and now my Godscilla) to activate and get working “for” me and not the other way around. I have visions of months of me running around after a starter that was 5 parts vinegar and the rest Mussolini. I am slightly terrified of being shackled to a small jar of oppressive seething mutiny again but every time Ms Celia shows another loaf that someone has baked I think “I could do that” and your recipe is SO simple! Maybe it is time to get over my fear of sourdough and try working “with” Godscilla, son of Priscilla. I am going to have a go. What have I got to lose? (Famous last words! 😉 )

    1. Oh, I love the name of your starter! You will not look back, and you can make it as simple or as complicated as you want to 🙂

  8. Yes Please. I so enjoy reading your postings and I have loved following Celia’s posts on bread baking and wished I could get a starter so will look forward to seeing you posting about making starters from scratch.


  9. So the bread dough itself can live in the fridge? It doesn’t get too sour? I can just bake bits of it as I need? (Sorry….it sounds too good to be true….and I’m new to sourdough and have made a couple of delicious bricks so far).

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