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Overnight Sourdough Bread

Yes you can do this! Sourdough bread made easy. Try this simple overnight process that consistently produces a tasty, beautiful, crusty, loaf of bread.
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Prep Time 5 minutes
Cook Time 50 minutes
Resting/Rise Time 16 hours
Total Time 16 hours 55 minutes
Course Bread
Cuisine American
Servings 1 boule

Equipment

  • kitchen scale
  • Dutch oven or oven safe pot with a tight fitting lid
  • Parchment paper

Ingredients
  

  • 125 grams active, bubbly sourdough starter
  • 350 grams warm water
  • 12 grams salt
  • 500 grams all purpose flour
  • 4 tsp vital wheat gluten

Instructions
 

  • In a large bowl stir together starter and warm water to dissolve starter.
  • Add salt and stir to dissolve into starter water.
  • Add flour and vital wheat gluten. Stir to combine until there's no dry flour in the bowl. Dough will be shaggy and very sticky.
  • Cover bowl loosely with plastic wrap or a dish towel.
  • Place bowl in a warm spot for 12-16 hours. The oven is the perfect spot for this.
  • In the morning remove bowl of dough from the oven. The dough should have doubled in size.
  • Place a Dutch oven pot in the oven and preheat to 450℉.
  • Cover work surface liberally with flour.
  • Turn dough out onto floured surface.
  • Flour hands and pull dough then fold in half.
  • Use your hands to form the dough into a round boule, stretching the dough from the center out and under the loaf, turning the loaf a quarter turn as you go. Put more flour on your hands if the dough sticks to them.
  • Once the loaf is formed into a round boule, transfer the dough onto a piece of parchment paper and cover it with a bowl.
  • Let the dough rest for 1 hour while the oven is preheating.
  • Dust the top of the loaf with flour.
  • Use a sharp knife to score the length of the loaf with a ¼ inch deep cut.
  • OPTIONAL: Use a razor blade to score the loaf with decorative cuts if desired.
  • Carefully (pot will be screaming hot) remove Dutch oven pot from the oven. Grab the four corners of the parchment paper and lower dough into the pot.
  • Put lid on top and place in the oven.
  • Immediately reduce heat to 400℉ and bake loaf for 40 minutes.
  • Remove lid and bake for an additional 8-10 minutes to brown the crust.
  • Cool loaf on a wire rack for a minimum of 1 hour before slicing into it.
Keyword easy to make, sourdough bread