I love overnight recipes because they work so well for sourdough and are so simple and low-stress. This 66% hydration Overnight Sourdough Bread is vegan, rustic, and mildly tangy. It calls for mixing and kneading the ingredients the night below and letting it go through a long slow overnight proof. In the morning, the dough is shaped and then let to proof for a couple of hours before it is ready for baking. For ease and simplicity, this sourdough loaf is baked in a loaf pan. It works great for making hefty sandwiches like pastrami and is perfect for toasting.
Looking for more overnight sourdough recipes? Check these out:
Easy Overnight Sourdough Sandwich Bread
Start the day with fresh bread with this Easy Overnight Sourdough Bread recipe. Simply make the dough the day before, let it rise overnight, shape and bake the next day! Easy, low stress sourdough recipe.
Equipment
Ingredients
- 60 g active sourdough starter
- 305 g water
- 470 g all purpose flour or bread flour
- 25 g olive oil
- 10 g salt
- 30 g honey or sugar
- inclusions of your choice optional
Brushing the bread (all optional)
- eggwash or milk or cream (prebake) or butter (post-bake)
Instructions
- Combine all the dough ingredients together and knead until a smooth dough forms. Cover and let rise overnight in a cool place (70-75F) for 8-10 hours.
- Roll out the dough into a long rectangle. Sprinkle on fillings (optional) and roll the dough up. Pinch the ends close and tuck it under.
- Transfer the dough to a parchment lined or lightly greased loaf pan, seam side down. Let the dough rest and rise for 2-3 hours.
- Preheat the oven to 375 and bake the load for about 35 minutes or until the top is golden brown. Let it cool slightly in the loaf pan before transferring the loaf out of the pan and on to a wire rack to finish cooling.
- For a glossy sheen on the crust, you can brush the crust with melted butter right after removing it from the oven.
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