Have you been wanting to learn how to make sourdough bread, or already know how, but the traditional loaves are too time consuming? This easy, overnight, sourdough round loaf is the best recipe for someone who wants sourdough bread, without all the work and time put into it. There are so many different sourdough recipes its hard to figure out which one to follow and which one actually works. It can be so intimidating, but it doesn’t have to be! I love this recipe because I don’t have to plan as far in advance to have a delicious loaf of sourdough.
My favorite things about this recipe
- Minimal work– there’s no stretch and folds. All you have to do is mix the ingredients, wait for it to rise, and then bake it.
- Delicious– it’s so good, still has the crispy top, and sourdough flavor.
- Simple– who doesn’t love a tasty simple recipe? As a busy mom, I love to simplify my life when I can, yet, get the health benefits, and eat REAL delicious food!
- Multiple meals– this bread can be made into several meals. It can be served as a side with soup, used for sandwiches, grilled cheese, or even just toast.
- Freezer friendly– It makes meal time so much easier when I have a loaf I can pull out of the freezer, and know we have something for dinner. I’m all about doubling a recipe, and only having to do the work once, and getting multiple meals out of it. Let it cool and then place in a bag and freeze up to 3 months!
Tips for making an easy overnight sourdough round loaf
- Almost always, if your bread comes out flat, dense or extremely hard, its due to your starter. When mixing your starter it should be thick. If you were to tip your jar upside down, the starter should NOT come rolling out. The gluten should be stretchy and tight with bubbles. The key to good bread starts with your starter.
- Make sure your flour has enough protein in it. 13% is a good number to be at. I have found, Trader Joe’s and Azure Standard have the best flour.
- In this recipe, since there isn’t a cold ferment, make sure to let it rise long enough, till doubled, but not too long or it will be hard to work with and run out of your hands. About 8-10 hours is a good time frame. It all depends on the temperature of your house.
- You want the dough sticky, but not sticking to your hands. If it sticks too your hands, add more flour. Everyone’s starter has a different consistency, one could be runnier than the other so sometimes you may have to add more flour or water. It depends on the stickiness of the dough.
- Use plastic wrap to cover the bowl, NOT a towel. It doesn’t hold the condensation in, and your bread dough will be hard, and crusty on the top.
What you will need
- Stand mixer
- Plastic wrap
- Flour
- Salt
- Water
- Starter
- Butter or oil spray
How to make an overnight round loaf
- In a stand mixer add 4 cups flour, 1 tsp salt, 1 cup starter, and 1 1/4 – 1 1/2 cups water (start with 1 1/4 cup and add more if needed). Using your hands works too, but it’s much easier to use a mixer.
2. Mix until everything is incorporated. You may have to flip the dough once or twice to get all the flour off the bottom.
3. Once you have a round ball, place in a greased bowl. Big enough for the dough to double. I usually take the dough out and use the bowl I mixed it in to save on dishes.
4. Cover with plastic wrap.
5. Let is rise for 8-10 hours or until it has doubled.
6. Once the dough has doubled, shape it into a tighter round ball tucking it under on the bottom.
7. Place on parchment paper in a dutch oven with the lid on.
8. Let it rise again for 1 hour on the counter. Rub flour on the top of the dough, and make sure to cut to allow the heat to escape and expand the bread.
9. Preheat the oven to 425 degrees.
10. After 1 hour bake with the lid on for 45 min. Take the lid off and bake for an additional 15 minutes or until the internal temperature is 200 degrees.
11. Let it cool for at least an hour before cutting into.
Ideas on what you can eat this bread with
A loaf of bread in our house generally doesn’t last long. Not more than a day. But it makes life easier if you make a few and plan meals around them. Some meals, or snacks we use sourdough bread for are:
- dipping in soup
- grilled cheese
- bbq chicken sandwiches with cheese
- avocado toast
- butter toast
- sandwiches
What do you use sourdough for?
If you make this easy overnight sourdough round loaf, leave a comment and let me know how you like it!
Easy Overnight Sourdough Round Loaf
Easy overnight sourdough round loaf! Great for dipping in soup, toast, or for sandwiches.
Ingredients
- 4 Cups flour
- 1 tsp salt
- 1 1/4 - 1 1/2 Cup water
- 1 Cup starter
Instructions
- In a bowl, combine flour, salt, water, and starter.
- Mix until everything is thoroughly combined.
- Make a round ball. You want the dough sticky but not sticking to your hands. Add flour or water to get the right consistency.
- Put the dough in a greased bowl, and cover with plastic wrap.
- Let it rise for 8-10 hours or until doubled.
- Once doubled, make a tight round ball, and place on parchment paper, in a dutch oven. Place lid on, and let it rise for 1 more hour.
- Preheat the oven to 425 degrees.
- After an hour, dust the dough with flour and cut your design into the dough.
- Bake for 45 minutes with the lid on. Remove the lid and bake for 15 more minutes or until the internal temperature is 200 degrees.
- Wait at least an hour to cut into!
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