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The Perfect Overnight Sourdough

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 1 Hour | Inactive Time: 10-16 Hours
  • Yield: 1 Loaf
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Description

A classic sourdough artisan loaf that’s easy to fit into your schedule. Mix the dough during the day, refrigerate overnight, and bake fresh the next morning!

Ingredients

Equipment:
  • Digital Scale or Measuring Cups
  • Stand Mixer w/ Hook Attachment
  • Medium Mixing Bowl
  • Banneton
  • Dutch Oven
  • Bread Lame or Sharp Kitchen Knife
  • Parchment Paper
  Dough Ingredients (Amount – Baker’s %):
  • 500 g (4 1/4 C) Bread Flour – 100%
  • 340 g (340 mL / about 1 2/5 cups) Room Temperature Water – 68%
  • 10 g (1 3/4 tsp) Sea Salt – 2%
  • 7 g (1 Sachet) Leaven Foods Instant Sourdough or Wild Yeast – 1.4%
For Dusting Banneton:
  • Rice Flour

Instructions

  • Mix Dough: Add the bread flour, water, and Leaven Foods Instant Sourdough or Wild Yeast to the bowl of a stand mixer and mix on speed 1 for 3 minutes or until no dry flour remains.
  • Autolyse: Cover the bowl and let the dough rest for 10 minutes.
  • Final Mix: Add the salt and mix on speed 1 for 2 minutes. Increase to speed 3 and mix for 2 minutes, then increase to speed 5 and mix for a final 2 minutes. The dough will not be fully developed at this stage but will continue to strengthen during bulk fermentation.
  • Bulk Fermentation: Transfer the dough to a lightly oiled bowl or container. Cover and ferment at room temperature for 4-5 hours or until the dough has nearly doubled in size. During the first hour of fermentation, give the dough 2 stretch and folds, spaced 30 minutes apart.
  • Shape and Proof: Turn the dough onto a lightly floured work surface and shape it into a boule or batard. Place it seam side up into a banneton dusted with rice flour. Cover and let the dough proof for 2 hours, then refrigerate overnight (8-16 hours).
  • Bake: The next morning, place the Dutch oven on the center rack and preheat the oven to 450°F (230°C) for 1 hour. Turn the dough onto a sheet of parchment paper and score the top with a bread lame or sharp knife. Using the parchment paper as a sling, carefully lower the dough into the preheated Dutch oven. Cover with the lid and bake for 15 minutes. Remove the lid and continue baking for 15–20 minutes, or until the crust is a deep golden brown and the center of the loaf reaches 210°F (99°C). Let cool completely before slicing, if you can!

 

Notes

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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