Sourdough, sourdough, sourdough, oh yea, sourdough!

Overnight Sourdough

This sourdough is started in the evening, fermented overnight at room temperature and baked the next day.

Overnight Sourdough: In the evening add together in a folding trough or mixing bowl:

  • Vigorous starter @ 100% hydration – 4 oz/113g  (I used a whole wheat starter, but a white starter works just as well)
  • Water – 24 oz/680g
  • Whole Wheat Flour- 6 oz/170g (I used white whole wheat)
  • Bread Flour- 1 lb 7 oz/652g (I used King Arthur’s Bread flour for this recipe)

Stir the ingredients well and let set for 30 minutes (autolyse) Then to your dough mixture add:

  • Salt- .8 oz/22g

Stir the salt in well and then incorporate:

  • All purpose flour – 9 oz/255g (bread flour can be used instead)

Work in the remaining flour with your hands until all of the flour is incorporated. Then cover the dough, so it won’t dry out and let set overnight at room temperature.

Next morning fold dough down and separate into three loaves weighing around 1 lb 5 oz each. Shape and let final proof. I staggered shaping the loaves thirty minutes apart. It took six hours for the final proof so don’t get impatient. When you feel the dough has about an hour until it is ready to bak, preheat your oven and baking stone to 480 degrees.

When you are almost ready to bake your first loaf, put your roasting pan into the oven to preheat for about five minutes. Then slash, spray, cover your loaf with the roasting lid and bake your first loaf, turning your oven down to 450 degrees for the first 20 minutes. After the 20 minutes, take off the roasting lid, using hot mitts and being careful when removing the lid as hot steam escapes.

Put the lid on top of your oven. Turn the loaf around for even browning and bake it for 10 -15 minutes more. If your loaf browns too quickly in the last ten mintutes of baking, turn the oven down to 425 degrees for the last ten minutes. Remove the baked loaf and cool on a baking grate.

After you take out your loaf, preheat the oven to 480 again and repeat the process for the next two loaves.

This recipe makes about 4 lbs 2.8 oz/1893g of dough at 65% hydration.

Similar posts
  • Sourdough Baking Techniques 3 – Assorted Bakin...This is the third and last post in a series where I put together some collections of Sourdough Baking Technique videos. This post will cover Assorted Baking Techniques.  I thought it would be a good idea to have a list of videos and resources  in one post so that you can bookmark it or share it with a new [...]
  • Sourdough Baking Techniques 2 – Baking Equipme...This is the second post in a series where I put together some collections of Sourdough Baking Technique videos. This post will cover Baking Equipment Ideas.  I thought it would be a good idea to have a list of videos and resources  in one post so that you can bookmark it or share it with a new [...]
  • Sourdough Baking Techniques 1 – The DoughHere are a collection of  Sourdough Baking Technique videos about “The Dough,”  all in one place. I thought it would be a good idea to have a list of videos and resources for baking techniques in one post so that you can bookmark it or share it with a new baker. However, one post would [...]
  • New Videos Posted on YouTubeHello everyone! I’ve posted two new sets of videos on Youtube. One is another modification of Basic White (can you ever have enough of those?) with the formula at the end of every [...]
  • Baking Course 2 – Images and Discount Code “Learn to Bake Classic Bread, Artisan Sourdough.” (Course 2) This new sourdough baking course is the second course in the series of sourdough baking courses hosted on These courses are at your own pace, online and accessible for your lifetime. You will get a certificate upon [...]


  1. moriah moriah
    November 14, 2010    

    You have, hands down the most beautiful, inviting bread I have ever seen…It’s really really beautiful and inspiring. G-d has really blessed your hands, Teresa.


  2. northwestsourdough northwestsourdough
    November 15, 2010    

    Thanks Moriah, what a nice compliment. What is so wonderful is that anyone can bake terrific sourdough.

  3. Patty Patty
    December 1, 2010    

    Hi Teresa! Moriah is right… :) What difference does this technique make in the final loaf? Looks great like all your others, but is there a taste difference? ALSO, I’ve recently been eating some of my sourdough & felt the dough somewhat too chewy. I’m following your directions for shaping & overnight proofing & baking under the roasting pan lid (following 8 sprays w/a bottle sprayer) for half the bake & w/o the lid for half. Any ideas? It’s delicious but I think too chewy! More crisp & a little chewy I think would be better. Thanks for helping me out–again! Patty

    • northwestsourdough northwestsourdough
      December 1, 2010    

      Hi Patty, Thanks! The bread had a great flavor. The reason I did it that way is because sometimes we don’t have access to a refrigerator. So using a small amount of sourdough starter and leaving it out at room temperature is one day to still get a long fermented dough. It is just another fun way of handling sourdough. If your dough is too chewy try taking off your steaming lid earlier so the crust has longer to crisp. Make sure your oven is really hot as well, a colder oven will make a thicker, chewier crust.

  4. Patty Patty
    December 1, 2010    

    P.S. I’m no longer getting email notifications of your postings! :(

  5. northwestsourdough northwestsourdough
    December 1, 2010    

    Okay, I changed domains, so I may not have that available, I will check on it and see if I can make it so you can subscribe again. Check back again and see.


  6. Gary Taylor Gary Taylor
    December 3, 2010

    Using your overnight recipe above, I mixed up this one at 11:30pm last night, shaped at 9:30 am this morning and baked at 11am. I’ve made 5 or 6 loaves this way and find it extremely easy to do.

    • August 15, 2011    

      I love reading these articles because they’re short but ifnormtvaie.

  7. sylvia sylvia
    December 10, 2010    

    Lovely bread would like to try this recipe. I’m not sure about the amount of gms. in the bread flour is it 652gms or 255 if switched from the A.P. flour? Thanks Teresa

  8. sylvia sylvia
    December 10, 2010    

    OK, I need another cup of coffee…I add more flour with the salt.. : )

  9. tonyk tonyk
    January 18, 2011    



  10. March 8, 2011    


    Can you please let me know what I need to do about the first ingredient in this overnight sourdough recipe: ‘vigorous starter @ 100% hydration’ ? I am living in Jordan and don’t have access to many ingredients and couldn’t find anywhere on your great site the information I needed about the possibility of starting from point zero. Thanks a lot, and congratulations on your nice work here!

  11. March 12, 2012    

    I am not a driven businessman, but a driven artist. I never think about money. Beautiful things earn money.
    If each of the economists were laid end to finish, they’d never reach a conclusion.

Leave a Reply

Your email address will not be published. Required fields are marked *

Get discount here!
Discovering Sourdough, The Books: All four volumes!



Proud member of Pizza Quest