Overnight Artisan Sourdough Bread

This overnight sourdough bread is my go-to recipe: the one I put together in five minutes in the evening, let work through the night, and bake the next morning to fill the house with an irresistible aroma. No need to be a professional baker. No need for fancy equipment. Just time, an active starter, and the desire to eat real bread.

The magic of sourdough is the long fermentation. By letting the dough rest on the counter overnight, the lactic acid bacteria and natural yeasts do all the work: they develop the flavors, digest some of the carbohydrates, and create that slightly tangy crumb you won’t find anywhere else. This bread combines all-purpose flour — for lightness — and whole wheat flour — for flavor, depth, and all the good things. The result: a crackling crust, an open and moist crumb, a flavor you’d recognize anywhere.

Why This Recipe?

This is exactly the kind of recipe I love sharing: one where you understand why every gesture matters, and where you learn to trust the process. Whether you’re just starting out with sourdough or looking for a bread routine that fits easily into your week, this recipe is for you.

Role of the Ingredients

Starter (70 gr)

There is very little starter in this recipe, and that’s intentional: a small amount allows for a slower, longer fermentation throughout the night, which develops far more complex and deep flavors.

Unbleached All-Purpose Flour (415 gr)

The backbone of the recipe. Its protein content forms the gluten network that gives the crumb its structure and lightness.

Whole Wheat Flour (85 gr)

Adds flavor, minerals, and fiber. The bran it contains also feeds the starter and contributes to fermentation development.

Water (340 gr)

Hydrates the flour, activates the gluten, and creates the liquid environment needed for fermentation. The hydration of this recipe (~67%) gives a supple and workable dough.

Salt (9 gr)

Strengthens the gluten, controls fermentation to prevent excessive acidity, and — of course — enhances the flavor.

Why It’s Great

The overnight fermentation on the counter allows for slow, deep flavor development without any supervision. Prep takes only 5 minutes in the evening: mix, stretch and fold a few times, and go to sleep. The flour blend is well balanced — 83% white flour and 17% whole wheat — enough for flavor without sacrificing lightness. The stretch and folds gently structure the dough without overworking it. And once you find your rhythm, you get the same result week after week.

Tips for Success

The Starter

Use a starter at its peak activity — risen, bubbly, with a pleasantly tangy smell. If you’re not sure, do the float test: drop a small spoonful of starter into a glass of water — it should float.

Room Temperature

The overnight fermentation on the counter is calibrated for a kitchen around 68–72°F (20–22°C). If your kitchen is warmer, keep an eye on your dough — it may be ready sooner. If it’s cooler, it can go a little longer without any problem.

Salt Last

Add the salt after mixing the water, starter, and flours. Salt in direct contact with the starter can inhibit the microorganisms. Make a well in the dough, pour in the salt, incorporate — that’s it.

The Shaggy Ball — That’s the Point

At the first mix, we’re not looking for perfection. A slightly sticky, uneven mass is exactly what we want. The 30-minute rest will do the rest: the gluten develops on its own during that time.

The Final Shape

The next morning, the dough should have risen nicely and be dotted with bubbles. Lightly flour your work surface, shape your loaf with confident, decisive gestures, and let it rest 1 hour at room temperature before baking.

Storage

The bread keeps for 3 to 4 days in a Ziploc bag on the counter, up to one week in the refrigerator, or up to 3 months in the freezer. The next day, it’s even better warmed for a few minutes in the oven at 350°F (180°C) — the crust gets its crunch back.