---
title: "Beginner’s Overnight Sourdough Loaf"
url: https://save.cooking/@fermentlab/beginners-overnight-sourdough-loaf
author: Ferment Lab
author_profile: https://save.cooking/@fermentlab
description: "A reliable, beginner-friendly sourdough bread that ferments overnight for better flavor and an easier schedule. This recipe uses a small amount of active starter, a simple stretch-and-fold method, and a cold proof to build structure and mild tang without complicated steps."
prep_time: 25 minutes
cook_time: 45 minutes
total_time: 990 minutes
servings: 10
tags: ["Baked", "Main Dish", "Make Ahead", "American", "One Pot"]
published: 2026-01-06
updated: 2026-01-14
---

# Beginner’s Overnight Sourdough Loaf

*Recipe by [@fermentlab](https://save.cooking/@fermentlab)*

A reliable, beginner-friendly sourdough bread that ferments overnight for better flavor and an easier schedule. This recipe uses a small amount of active starter, a simple stretch-and-fold method, and a cold proof to build structure and mild tang without complicated steps.

Think of this loaf as a small fermentation experiment you can repeat and refine. Overnight cold proofing slows yeast activity while allowing acids and enzymes to keep working, improving flavor and dough strength. With a few timed folds, you’ll learn how gluten develops without intensive kneading—and how temperature quietly controls everything.

**Total Time:** 16 hours 30 minutes | **Prep:** 25 minutes | **Cook:** 45 minutes | **Servings:** 10

## Ingredients

### Dough

- 350 g water, room temperature (about 24°C/75°F)
- 100 g active sourdough starter (100% hydration; bubbly and recently fed)
- 500 g bread flour (or strong all-purpose flour, 11.5–13% protein)
- 10 g fine sea salt

### For shaping & baking

- Rice flour or all-purpose flour, for dusting
- 1 piece parchment paper (optional, for easier transfer)

## Instructions

1. Mix & hydrate (autolyse-style): In a large bowl, whisk the water and starter until mostly dispersed. Add the flour and mix until no dry bits remain. Cover and rest 30 minutes.

2. Add salt: Sprinkle the salt over the dough. Pinch and fold the dough over itself until the salt is incorporated and the dough feels smoother, 2–3 minutes. Cover.

3. Bulk fermentation with folds (about 3–5 hours at ~24°C/75°F): Over the first 2 hours, perform 3 sets of stretch-and-folds every 30 minutes. For each set, lift one side of the dough, stretch gently, and fold over; rotate the bowl and repeat 4 times. After the last fold, let the dough rest undisturbed until it looks puffier and shows bubbles along the sides.

4. Pre-shape: Turn the dough onto a lightly floured surface. Gently form it into a round by tucking edges toward the center, then flip seam-side down and drag slightly to create surface tension. Rest 15–20 minutes uncovered.

5. Final shape: Lightly flour the top, flip the dough seam-side up, and shape into a tight boule (round) by folding the bottom up, sides in, then rolling toward the top to tighten. Place seam-side up into a floured banneton or a towel-lined bowl.

6. Overnight cold proof: Cover and refrigerate 12–16 hours. (Cold slows yeast and favors gradual acid development; the dough should feel slightly expanded and spring back slowly when pressed.)

7. Preheat: Place a Dutch oven (with lid) in the oven and preheat to 260°C/500°F for at least 30 minutes.

8. Score: Remove the dough from the fridge. Invert onto parchment or a floured peel so it’s seam-side down. Score a 1–2 cm deep slash across the top at a shallow angle to direct expansion.

9. Bake covered: Transfer dough (on parchment if using) into the hot Dutch oven. Cover and bake 20 minutes at 260°C/500°F.

10. Bake uncovered: Reduce oven to 232°C/450°F, remove the lid, and bake 20–25 minutes more until deeply browned and the loaf sounds hollow when tapped. For extra crispness, leave the loaf on the rack in the turned-off oven with the door cracked for 5 minutes.

11. Cool completely: Cool on a rack for at least 1 hour before slicing. (The crumb continues setting as steam redistributes; cutting too early can make it gummy.)

## Tags

`Baked`, `Main Dish`, `Make Ahead`, `American`, `One Pot`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@fermentlab/beginners-overnight-sourdough-loaf](https://save.cooking/@fermentlab/beginners-overnight-sourdough-loaf)*