Imagine the smell of freshly baked sourdough sandwich bread—soft inside, flavorful, and perfect for everything from hearty sandwiches to morning toast! Whether you’re a sourdough newbie or a seasoned baker, this easy overnight sourdough bread recipe will quickly become a staple in your kitchen.
Unlike traditional recipes, this one skips the kneading in favor of simple stretches, making it approachable and stress-free for bakers of all levels. Plus, our detailed step-by-step instructions ensure success every time—even if it’s your first sourdough bake.
Content Covered Here
Why We Love This Recipe
- No kneading necessary!
Unlike many other recipes, this easy no-knead sourdough bread recipe does not involve kneading. Instead, it uses an easy folding technique that stretches the gluten. - It rises overnight and is ready to bake the following day.
Sourdough is made with naturally fermented wild yeast and requires a longer rise time than dough made with commercial yeast. This fermentation allows the natural yeast the time needed to raise the dough.
An 8-10 hour rise is typical for this overnight fermented or “bulk” rise. So, prepare everything in the evening and let the dough rise overnight. - It’s an ideal way to use up your starter discard.
Our recipe uses a discard, so it’s perfect to make when it’s time to feed your starter. Unlike other recipes that use active starters at their peak, our easy sourdough bread recipe uses one that was fed 12-24 hours prior. Like our sourdough naan recipe, it is also perfect for beginners.
Ingredient Notes and Substitutions
- Active Sourdough starter – fed 12-24 hours before starting the recipe.
When we say active, we mean a mature starter that is at least a week old and always doubles in size within 4-6 hours of feeding. It doesn’t mean you need to use it at the peak activity after a feeding. - Filtered water – or bottled water. Most tap water contains chlorine which can inhibit fermentation. If you must use tap water, leave the measuring cup out for at least 24 hours to let the chlorine dissipate.
- Bread Flour – or all purpose flour. I recommend using organic, unbleached flour.
- Fine salt – use fine table salt or fine sea salt. If you use Kosher salt, use about 25% more as Kosher salt is less “salty.”
If you need a starter, then our easy sourdough starter is literally fail-proof thanks to our pro tips. And it has step-by-step instructions, so it’s perfect for a beginner.
If you don’t have a sourdough starter, you can make this homemade sandwich bread or wheat sandwich bread that uses commercial yeast instead.
How to Make This Easy Sourdough Bread Recipe
- Feed your starter at least 12-24 hours before starting the recipe.
You want a hungry starter that takes in the flour and water for energy and uses that to raise the dough.
Below is an example of the rise and activity after a feeding:
🎯 TFN Pro Tip
Store your artisan sourdough loaf at room temperature. For more tips, see our post on how to store sourdough bread.
- Mix the dough.
Use a mixing bowl to mix together starter, flour, water, and salt with a wooden spoon or a dough whisk until a thick, shaggy dough forms.
Then, cover the dough bowl with a clean, damp kitchen towel and let it rest for 30 minutes or so.
- Stretch the dough.
As mentioned earlier, we have a no-knead method for making overnight sourdough bread.
Simply pull up a section of the dough, stretch it out, push it into the back center of the dough, then turn the dough 1/4 a turn (see our video below in the recipe card).
Continue to pull, stretch, push, and rotate clockwise until you’ve gone in a circle.
Do you love to serve sourdough for breakfast? Here are some sourdough bread breakfast ideas for you: try our sourdough grilled cheese sandwich or lemon blueberry sourdough scones.
- Let the dough rise overnight for a bulk ferment.
For the overnight rise, keep the dough in a warm area free of drafts. Do not place the dough in the fridge. Our recipe uses a room-temperature rise.
Depending on the ambient temperature, this takes 8-10 hours, and sometimes even longer. Ideally, this should be in a room about 75° Fahrenheit. See our Overnight Rising Guidelines in the recipe below for estimated rising times.
Tips for keeping dough warm during colder months:
- Use a heated mat (like those used for germinating seeds) for rising.
- Use the “proof” setting of your oven (I set mine at 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
- If a sunny room in the house stays warm, keep the dough covered in that area.
- Place the bowl in the oven with the door propped open and the light on to create a slightly warmer climate without actually turning the oven on.
🎯 TFN Pro Tip
Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the fermented yeast will not rise overnight.
The Next Morning
- In the morning, lightly flour your countertop. Remove the dough from the bowl and shape it by stretching and folding it again. Let the dough rest for 10 – 15 minutes.
Line a medium-sized bowl with a towel, use a banneton basket bowl with a linen cover, as shown above, and dust heavily with flour. Or line a large bowl with a clean kitchen towel and dust it heavily with flour.
Let dough rise in it for 45-60 minutes.
How to Bake Sourdough Bread
Preheat your oven to 450ºF.
- Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop (see the video below in the recipe card to see how this is done).
Next, score the top of the dough with a sharp knife or lame.
Use the parchment paper to lower your dough into the Dutch oven, as shown below.
🎯 TFN Pro Tip
If you have a black-bottomed Dutch oven, I recommend using a round silicone sheet to keep the bottom of the loaf from browning too much. See below under “Troubleshooting Common Issues” for more information.
- Add the lid to the Dutch oven and bake covered for 30 minutes.
Then, remove the lid and bake uncovered for 20 minutes.
After that, carefully remove it from the pot and bake it directly on the oven rack for 10 minutes, to crisp the exterior.
After baking, let your loaf cool for at least one hour on a wire rack before cutting it. Otherwise, the loaf could deflate.
See our article on how to store sourdough bread for the best ways to keep your bread fresh.
Troubleshooting Common Issues
My sourdough bread did not double in size overnight.
If your starter is active (it doubles in size 4-6 hours after feeding) and was fed within 12-24 hours of starting the recipe, then your dough might not have been warm enough during the overnight rise.
Find a warm place (ideally 75º- 80º F) like a cool oven with the light on, a warm window, or above the refrigerator or dryer, and let it rise for another 2 hours. You might not see air bubbles on the top of the bowl, but they should be visible underneath. That’s why I recommend that beginners use a clear glass bowl as shown above.
What should I do if my dough is too sticky?
- Before the overnight rise: Sprinkle 1-2 tablespoons of flour on top of the dough and flour or wet your hands before stretching.
- After the overnight rise: The dough has likely not fermented enough. It should have doubled in size and show bubbles on the top and bottom. If not, see the notes above to let it rise for 1-2 more hours.
How can I keep the bottom of my bread from turning so brown?
An easy fix is to add a layer of cornmeal to the bottom of the Dutch oven and place the parchment paper on top of that. Or, use a 9″ round Silpat silicone sheet, as I do. I place it in the bottom of my Staub cast-iron Dutch oven.
Dutch ovens that are darker in color tend to brown the bottom of the loaf more.
Get more tips in our troubleshooting sourdough starter article.
Serving Suggestions
Sourdough bread is incredibly versatile. Enjoy its tangy flavor with hearty soups and stews, like toscana zuppa soup recipe where it soaks up rich broths perfectly. For a lighter option, create open-faced sandwiches with avocado spread for toast, turkey bacon, or caprese burrata. Slice it up and serve it with soft pretzel cheese dip or crab dip. Don’t forget classic pairings like butter and jam for a simple yet satisfying treat. Get creative and explore the endless possibilities of this delicious bread.
Recipe FAQs
Yes, a heavy oven-safe pot with a lid will work. Use one that is about 9″ to 10″ in diameter and 6″ high. Just be sure your pot and lid are rated for oven use of at least 450ºF.
Don’t use wax paper. The wax will melt in the oven at this high temperature and you’ll have a mess on your hands. Instead, use a long sheet of aluminum foil that has been sprayed with cooking oil.
Yes, our Dutch oven sourdough bread recipe uses all-purpose flour. Just let it rise overnight as in this recipe.
If you’re unsure if the bread is fully baked, the internal temperature should be around 195º – 200ºF.
You can easily soften stale bread in the microwave. Cover it with a damp paper towel and microwave it at 50% power for 30 – 60 seconds. However, I like using my leftover, hardened bread for sourdough stuffing or air fryer croutons.
If your starter is at least a week old and doubles in size within 4-6 hours after a feeding, then it should be ready to bake a loaf of sourdough. I don’t recommend using the float test – it’s never worked for me.
Yes, you can replace up to 1/2 of the all purpose flour with whole wheat flour for this recipe.
Other Sourdough Recipes to Consider…
If you tried this overnight sourdough bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Easy Overnight Sourdough Bread
Equipment
- dough whisk - optional
- 5-quart Dutch oven with lid
- parchment paper
- banneton proofing bowl - optional
- warming mat - (I recommend this if your room is cooler than 75ºF)
Ingredients
- ¼ cup (60 grams) sourdough starter discard or fed 12-24 hours prior *see notes below
- 1 ⅔ cups (350 grams) filtered or spring water about 100ºF or baby bottle warm
- 4 ¼ cups (500 grams) bread flour can substitute with all purpose flour
- 2 teaspoons (9 grams) fine sea salt
Instructions
- In a large bowl, add the sourdough starter. Add in water and use a dough whisk or a wooden spoon to stir until dissolved. Stir in the flour and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until all the flour has been absorbed. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.
- Lightly flour your countertop. Pull the dough from the bowl with a dough scraper or by hand onto the countertop. Stretch and fold the dough for 15 seconds (see video below): grab the edge of the dough and bring it straight up it about 4 inches and tuck it into the center of the dough. Then, turn the dough 1/4 a turn. Continue this process until the dough has come full circle and it has tightened. Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area). Let it rise overnight or about 8 hours at room temperature or a warm location (72º and 80ºF degrees to ferment). See the chart below in notees for sourdough rising times.. Do not refrigerate the dough. The dough should double in size and look bubbly on the surface and under the dough when fermented.
- In the morning, lightly flour your counter-top. Pull the dough from the bowl and shape the dough by stretching and folding it again. Let the dough rest 10 – 15 minutes. Line a medium sized bowl with a towel, or use a banneton bowl with linen cover (see photos), and dust heavily with flour. Let dough rise in it for 45-60 minutes.
- Preheat your oven to 450ºF. Do not add your Dutch oven or baking pot, it does not get preheated. Cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the countertop (see video). Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. NOTE: If using a pot with a dark interior cast iron pot, I recommend insulating the bottom with a round silicone sheet underneath the parchment paper. You can also place the Dutch Oven pot on a baking sheet. This helps the bottom crust of the bread from getting too dark in color.
- Place the covered pot in the the oven and bake the bread covered for 30 minutes. Remove the lid and bake 20 minutes. Using oven mitts, carefully remove the bread from the pot. Bake it directly on the oven rack for 5-10 minutes to crisp the exterior (if needed). To ensure your bread is cooked through you can check the internal temperature. It should be 195ºF to 205ºF.
Video
Notes
- If you have a black-bottomed Dutch oven, I recommend using a round silicone sheet to keep the bottom of the loaf from browning too much. See below under “Troubleshooting Common Issues” for more information.
- Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the fermented yeast will not rise overnight.
- Store your artisan sourdough loaf at room temperature.
- If your starter is active (it doubles in size 4-6 hours after feeding) and was fed within 12-24 hours of starting the recipe, your sourdough might not be warm enough during the overnight rise.
- Find a warm place (ideally 75º- 80º F) like a cool oven with the light on, a warm window, or above the refrigerator or dryer to set the bread for 2 hours. Then continue with the recipe.
- Use a 9″ round Silpat silicone sheet, as I do. I place it in the bottom of my Staub cast-iron Dutch oven.
- Dutch ovens that are darker in color tend to brown the bottom of the bread more.
- If your starter is active (it doubles in size 4-6 hours after feeding) and was fed within 12-24 hours of starting the recipe, your sourdough might not be warm enough during the overnight rise.
- Find a warm place (ideally 75º- 80º F) like a cool oven with the light on, a warm window, or above the refrigerator or dryer to set the bread for 2 hours. Then continue with the recipe.
- Use a 9″ round Silpat silicone sheet, as I do. I place it in the bottom of my Staub cast-iron Dutch oven.
- Dutch ovens that are darker in color tend to brown the bottom of the bread more.
Nutrition
More from The Feathered Nester
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Danielle says
Hi! I was wanting to make smaller rectangle loaves to give out for gifts to neighbors. Can I bake these somehow in foil loaf pans?
Renae says
I think the best way to do this would be to get small round foil pans and bake them individually in a Dutch oven. Iām coming out with a sourdough country bread recipe soon that is baked in rectangle bread pans.
Fauve says
Thank you so much for this! Got my first sourdough starter as a gift, and all the other recipes were excruciatingly specific about times, temperatures, prep… awful intimidating. But I’ve tried this recipe 3 or 4 times and gotten a beautiful loaf with the most casual treatment, it makes me feel so accomplished! Me and my roommate thank you.
Renae says
Yay! I love how easy it is, too.
MJ says
This is an amazing recipe! Easy to follow and the results are a very beautiful and delicious loaf. I din find that the heat might be too high though. I only cooked the first 30 cover and the 20 uncovered, I skipped the extra 10 direct on grill as it looked already too done. Can I reduce to 425 or 400?
Renae says
I wouldnāt change the temperature unless your oven runs hot. You need the high heat to help rise the loaf quickly. If your loaf was done in that period in your oven, Iād just keep baking it the way you did.
Dirose says
Thank you for this recipe. Itās excellent.
Also, thanks for all the sourdough information.
Your blog is beautiful.
Renae says
Thank you so much! And, I’m so happy to hear that you’re enjoying this easy recipe.
Heidi says
Hi š in the video you don’t knead/fold it in the morning, but just shape it, but in the written recipe it says to fold? I had the most beautiful dough in the AM but I managed to break it by folding and kneading, making it a wet sticky mess. Is it easy to break sour dough? I am going to try again and do like you do in video, gently rounding and not folding again.
Renae says
Definitely stretch and fold it in the morning, I’m not sure why yours turned out wet and sticky. If that happens again, flour your hands well so that a little more flour gets mixed in. I might have accidentally edited that from my video, but I’m so glad you let me know. It needs a new video anyway!
Lynn Brandt says
I had this exact same question, the video does not show that, but the recipe says it. I made two loaves and did one each way. They were both beautiful – the first one is delicious, haven’t cut into the second one yet. Probably won’t help me much though, because I’ve lost track of which is which!!!
But it is a WONDERFUL and easy recipe. THANK YOU!!
Renae says
I’m glad the recipe worked well for you both ways! You are welcome and enjoy!!
Michelle says
Awesome, recipe it works like a charm every time! Thank you????
Renae says
Yay! I can’t tell you how happy I am to hear this.