Overnight Sourdough Bread Recipe

This is my favorite way to make bread. The overnight ferment makes it more digestible, and by baking it in a pot the bread is steamed and rises beautifully. …

Servings: 1
Estimated Reading Time: 4 mins
1. You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
2. Gather ingredients and materials.
3. In the morning, use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).

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Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and …

Ratings: 121
Calories: 100 per serving
Category: Bread
1. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
2. Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight, 6 to 8 hours. In the morning it will have doubled in volume at least.
3. Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
4. Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.

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Preheat oven to 450 degrees and put a lidded casserole in it for 20 minutes to heat up. Place dough inside casserole and put lid back on. Bake for 20 minutes. Remove lid and continue baking for 30

Category: Apple

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Mixing Easy Sourdough Bread. In a large bowl, add the 1/4 cup of sourdough starter. Mix in 1 2/3 cups of warm, filtered water until dissolved. …

Category: Apple

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Sourdough bread is easier to digest, more nutritious and better tolerated than regular bread. This basic sourdough bread recipe is also …

Ratings: 27
Calories: 173 per serving
Category: Bread
1. Feed 60g of active starter with 60g flour and 60g lukewarm water. Leave for 4-6 hours until doubled in size, bubbly and floating in water (float test).
2. Add 150g of bubbly starter in a large mixing bowl. Pour in 300g of water* and mix well - I use my dough whisk. *remember to use filtered, bottled or boiled and cooled tap water.
3. The following day take a look at your dough - it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is really sticky then you can dust the worktop with a little flour – I prefer to use water with this recipe.
4. Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper.

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It’s an overnight method that I have found makes the bread even more digestible due to the longer fermentation and not only that, it’s so beautiful I can’t stop making and eating it. I love sourdough, and most of the bread I eat is made with a sourdough culture that I affectionately named “Thomas ~ the sourdough culture” .

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Directions. Instructions Checklist. Step 1. Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight. Advertisement.

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Easy, no-knead, overnight sourdough bread. This method has a long proof in the refrigerator for 12-24 hours giving it a great oven spring. Then baked in a hot dutch oven giving the final loaf a crispy outside and soft inside.

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(If you're using a pain de mie pan, leave the lid off.) Reduce the oven temperature to 450°F and bake the bread for 45 minutes. Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210°F.

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This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time. Sourdough bread feels like the ultimate in homestead baking.

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A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. Or mix it up in the morning and bake it at night. Up to you! Requires only 25 …

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Prepare for baking. Preheat oven to 450 degrees. Then take a serrated edge knife (linked below) and score the bread a couple of times. Place the bread (including parchment paper) into a dutch oven. Add the lid to the pan and bake for 20 minutes. Then remove the lid and bake an additional 20-25 minutes.

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Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

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Gently cup the dough, pulling and twisting until it forms a tight skin on the outside. Center the dough onto a piece of parchment paper, seam-side down. Use the parchment paper as a sling to lift the dough up and into a bowl. Cover the bowl with a tea towel and let the dough rise for 30 minutes to 1 hour.

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Bread Flour- 1 lb 7 oz/652g (I used King Arthur’s Bread flour for this recipe) All purpose flour – 9 oz/255g (all bread flour can be used instead) Salt- .8 oz/22g; Work all ingredients together with your hands until incorporated. Then cover the dough, so it won’t dry out and let set overnight at room temperature.

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Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven. Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 minutes or until done. Move immediately to a wire rack to cool. Let cool completely.

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Overnight Country Sourdough Bread Recipe Sourdough Starter (prepare first thing in the morning) 50 g active sourdough starter . 200 unbleached white flour. 50 g whole wheat flour. 200 g water at 85 to 90 degrees F. Mix the ingredients with your wet hand until just incorporated, cover with plastic wrap, and let sit for about 8 to 9 hours.

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Frequently Asked Questions

How to make the perfect sourdough bread?

What Equipment Do You Need to Make Sourdough Bread at Home?

  1. Preparing your Sourdough Starter. The first part of making sourdough bread, will be feeding your sourdough starter and making it active for your bread.
  2. Mixing your dough. Assuming that you now have an active bubbly sourdough starter, it is time to mix up your ingredients and make the dough!
  3. Fermenting your Dough. ...
  4. Shaping your dough. ...
  5. The 2nd Rise. ...

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How to bake a weekday sourdough bread?

What makes this recipe easy?

  • It's a no-knead sourdough bread recipe: mix everything in one bowl
  • It uses only two types of flour: bread flour and whole wheat flour
  • It's moderate hydration—no messy dough or counters
  • It's baked in a Dutch oven or combo cooker
  • Timing is extremely flexible

What brand of sourdough bread is the healthiest?

What brand of sourdough bread is the healthiest? The healthiest bread brands DeFazio and Malkani have a few favorite healthy bread brands. Those include: Food for Life Ezekiel Sprouted Whole Grain Breads, Dave’s Killer Breads, Trader Joe’s Whole Wheat Sourdough, Alvarado Street Bakery, Angelic Bakehouse, Vermont Bread Company, and Franz Bakery.

How do i make sourdough bread every day?


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