If you’ve ever wanted to bake real sourdough bread without the complicated steps or rigid schedule, this recipe is for you. Our Easy Overnight Sourdough Loaf is a low-effort, high-reward method that lets time do the heavy lifting. With just a few simple ingredients—plus a good sourdough starter and stone-milled flour—you’ll wake up to a beautifully risen dough ready to bake. It’s crusty on the outside, soft and flavorful on the inside, and perfect for artisan sourdough boule and ready for a fresh slice with butter. No stretch-and-fold routine. No fuss. Just honest bread the way it used to be.
Ingredients
- 2/3 cup active sourdough starter
- 1-1/2 cups of warm water
- 2 cups stone-milled whole wheat bread flour
- 2 cup stone-milled all-purpose wheat flour
- 2 tsp. salt
Directions
- Combine all ingredients in a large bowl; stir until it forms a loosely combined dough (it will be wet and sticky). Let it sit for 30 minutes to 1 hour.
- Dump the dough onto a work surface and knead until smooth. Avoid adding more flour, as this can make the dough dense and heavy. The dough will stick to your hands; wetting your hands with water can help manage stickiness.
- Place the dough in an oiled bowl. Cover with plastic wrap or a damp towel.
- Refrigerate overnight. This extended proofing time enhances the sourdough flavor.
- In the morning, turn the dough out onto a work surface and shape it into the desired loaf shape. Place the dough in a proofing basket or on parchment paper.
- Let the dough rise again for 3–6 hours, depending on room temperature, until it has doubled in size.
- Preheat the oven to 450°F (230°C). Place a Dutch oven or cloche in the oven to heat as the oven preheats.
- If the bread is in a proofing basket, turn it out onto parchment paper. Score the bread with a bread lame or sharp knife.
- Place the loaf into the preheated oven and bake for 25 minutes with the lid on the Dutch oven or cloche.
- Reduce the oven temperature to 425°F (220°C), remove the lid, and bake for another 15–20 minutes until the loaf is golden brown.
- Transfer the loaf to a cooling rack.
- Enjoy your freshly baked sourdough loaf!
At Revival Mill, we specialize in stone-milled artisan flours made fresh in West Texas and trusted by home bakers across Lubbock, Amarillo, and beyond. This Easy Overnight Sourdough Loaf is a simple, rewarding way to bake naturally fermented bread using our whole wheat and all-purpose bread flours. Whether you’re just starting your sourdough journey or you’re a seasoned baker, our freshly milled flour gives you the texture, flavor, and rise your loaf deserves. Revival Mill & Bread Co. makes it easy to bake better bread—right here in West Texas.
