Overnight Sourdough Bread
While there’s nothing that quite compares to a fully developed loaf of sourdough bread, this overnight “sourdough” recipe is super delicious! It takes a lot less time and work, and after it’s made a few times, you’ll be a pro! If you’ve ever wanted to try your hand at sourdough, this is the recipe to make!
INGREDIENTS
For the poolish:
- 1 cup bread flour
- 1 1/2 tsp instant dry yeast
- 1 cup warm water
For the bread:
- 3 1/2 cups bread flour
- 1/2 tsp instant dry yeast
- 3 tbsp wheat germ
- 1 cup water
- 1 1/2 tsp kosher salt
INSTRUCTIONS
For the poolish:
- In a bowl, combine the flour and instant yeast. Stir and add the warm water. Mix to combine and dissolve the yeast. Cover and allow the poolish to ferment for 8 hours.
For the bread:
- In the bowl of a stand mixer, combine the poolish, bread flour, instant yeast, wheat germ, and water. Mix on low until the dough is combined, 4-6 minutes. Add the salt. Mix on medium until the salt is incorporated, 2-3 minutes. The dough will be sticky and wet.
- Place the dough in a well-oiled bowl. Cover and allow to rise in a warm place for 1 1/2 hours. During the resting and rising, stretch and fold the dough three times. Think of the dough as a compass with four quadrants: north, east, south, and west. Starting with the north, grab the dough with oiled hands. Stretch it up towards the sky and fold it over the dough to the south. Repeat with each quadrant. After 1 1/2 hours, on the final stretch and fold, cover the dough and allow it to rise until it is doubled, 1-1 1/2 hours.
- Once doubled, punch and knead the dough into a ball. Prepare a proofing bowl with plenty of flour and place the smooth side of the dough ball down in the bowl. Flour the top and cover. Set the bread aside to rise for 1 hour.
- During the rise, preheat a Dutch oven in a 475°F oven. After an hour, remove the Dutch oven from the heat.
- Turn out the bread onto a piece of parchment paper. Make a 1/2-inch deep half-moon cut in the top of the bread and carefully use the parchment to set the bread into the hot Dutch oven. Add 4 ice cubes to the Dutch oven and cover with the lid.
- Return to the preheated 475°F oven and bake covered for 30 minutes. Remove the cover and bake until the crust is golden brown and the internal temperature of the bread reaches 205-210°F, 15-20 minutes. Remove the bread from the oven and set on a cooling rack to cool before slicing.
Making sourdough bread at home can be fulfilling, and this overnight recipe is an excellent way to start. With just a few simple ingredients — including bread flour, instant dry yeast, wheat germ, and salt — you can achieve a bakery-quality loaf without extensive kneading or complicated techniques. Allow the poolish to ferment for optimal flavor and texture, and remember the importance of stretching and folding during the rise to develop gluten structure. Preheat a Dutch oven to create a steamy environment that promotes a crusty exterior while baking, adding ice cubes for extra steam. This method results in a golden brown crust and a soft, airy interior. In addition to being a fun kitchen project, homemade sourdough bread is incredibly versatile. Use it for sandwiches, toast it for breakfast, or enjoy it fresh with butter. Feel free to experiment with add-ins like herbs, garlic, or cheese for added flavor variations. By following this recipe, you not only save time but also gain confidence in handling dough, which is crucial for mastering bread-making skills. Make sourdough a regular part of your baking repertoire and enjoy the process as much as the delicious results!
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