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Easy Sourdough Bread Recipe with Starter Recipe

An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe made with sourdough starter, that can be adapted to your needs.

4.9 from 162 votes
815 mins
Total Time
12
slices
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Easy Sourdough Bread Recipe with Starter

How to Make the Best Easy Sourdough Bread Recipe with Starter

There’s something truly magical about pulling a fresh loaf of sourdough bread from the oven. The crackling crust, the tangy aroma, and that soft, chewy interior—it’s the kind of artisan bread that seems like it should require years of baking experience. But this easy overnight sourdough bread recipe proves that homemade sourdough is absolutely achievable for beginners.

The beauty of this recipe lies in its flexibility and forgiving nature. You mix the dough in the evening, let it rise overnight while you sleep, and bake it in the morning. There’s no kneading required—just a few simple stretch-and-fold sessions to develop the gluten. The long, slow fermentation does most of the work for you, developing complex flavors and that signature sourdough tang.

Once you master this basic loaf, the possibilities are endless. Add seeds for extra texture and nutrition, swap in some whole grain flour for a heartier bread, or fold in olives and rosemary for a Mediterranean twist. Each loaf you bake will teach you something new about your starter and your oven, bringing you one step closer to sourdough perfection.

Easy Sourdough Bread Recipe with Starter

Easy Sourdough Bread Recipe with Starter

An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe made with sourdough starter, that can be adapted to your needs.

4.9 from 162 votes
CourseBaked
CuisineAmerican
Keywordovernight sourdough bread recipe, sourdough baking, easy sourdough, sourdough bread recipe, sourdough bread, no knead sourdough bread, how to make sourdough bread
Prep Time780 mins
Cook Time35 mins
Total Time815 mins
Servings12 slices
Calories154kcal
AuthorRare Ivy
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Ingredients

Dough

Optional Add-ins

Instructions

Prepare the Starter

  1. Twelve hours before mixing your dough, feed your sourdough starter and leave it on the counter. Make sure it doubles in size within 6 hours. Alternatively, if you keep your starter in the fridge and fed it in the last 7 days, you can use it straight from the jar without feeding.

Mix the Dough

  1. Weigh the flour in a medium bowl, then add salt, spices, and seeds. Mix starter and water in a small bowl until cloudy and well mixed.
  2. Pour the starter-water into flour, incorporating all the flour using a fork. It should be a thick, shaggy, heavy, sticky dough. Mix for about 1-2 minutes using a wood spoon.
  3. Cover with a wet kitchen towel and let rest 15 minutes.

Stretch and Fold

  1. With one wet hand, pull the dough from one side and stretch it upward, then fold it up and over to the center. Quarter turn the bowl and repeat for about 30 seconds until the dough gets firm and resists.
  2. Cover, rest, and repeat the process 15 minutes later. Then turn the dough over in the bowl.

Overnight Proof

  1. Cover the bowl with plastic wrap or a damp kitchen towel and place it on your kitchen counter for 8-12 hours. The ideal temperature is 68-70°F.
  2. In the morning, check the dough. It should have expanded (about 1.5-1.75 times bigger). Do the poke test: with a floured finger, poke into the dough. If it indents easily and mostly springs back, it has risen enough.

Shape the Loaf

  1. Line a high-sided bowl with parchment paper.
  2. Loosen the dough from all edges of the bowl using wet fingers or a wet spatula. With both wet hands, carefully pull the dough straight up in the middle and stretch it about 1-2 feet in the air, then place it back down, folding it on top of itself.
  3. Give the bowl a quarter turn, wait 30-60 seconds, and repeat. The third time, lift the dough into your parchment-lined bowl.
  4. Sprinkle top with seeds and flour, gently rubbing to evenly coat.

Cold Proof and Preheat

  1. Place the bowl in the refrigerator for one hour uncovered. This firms up the bread and makes scoring easier.
  2. Preheat the oven to 500°F with your Dutch oven inside and lid on for 1 full hour.

Score and Bake

  1. When ready to bake, remove the Dutch oven from the oven and take off the lid. Score the bread using a very sharp knife at a 45-degree angle, about 3/4 to 1-inch deep.
  2. Carefully lift the parchment and place both bread and parchment into the Dutch oven. Cover quickly.
  3. Bake at 500°F with the lid on for 20-25 minutes until puffed and lightly golden.
  4. Remove the lid, lower heat to 450°F, and bake uncovered for 10-15 minutes until deeply golden and internal temperature reaches 204-208°F.

Cool and Serve

  1. Remove from the Dutch oven and let cool on a rack for 1 hour before slicing.
  2. This bread is best served toasted with butter, ghee, olive oil, mashed avocado, almond butter, honey, or jam.

Notes

  • For a more sour taste, use an unfed starter that's been refrigerated for 4-6 days.
  • If your kitchen is warmer than 70°F, check the dough at 6-8 hours. In very cold weather, it may take up to 18 hours.
  • Store bread wrapped in a kitchen towel for the first day or two to keep the crust crispy, then move to a zip-lock bag.
  • Bread can be sliced and frozen. Make sourdough croutons with any leftovers.
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