Prepare a simple and flavorful overnight sourdough loaf. Mix ingredients, refrigerate overnight, shape, and bake to enjoy a fresh, homemade bread with ease.
Ingredients
- 2/3 cup active sourdough starter
- 1-1/3 cups of warm water
- 3 cups stone-milled whole wheat bread flour
- 1 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!