Overnight Sourdough Bread

I have made this bread many times and it is almost impossible to screw up. No kneading is required and it uses only 4 ingredients, you can’t go wrong there.

Overnight No Knead Sourdough Bread

3 1/2 cups bread flour

1 1/2 tsp sea salt

1 1/2 cup pure water (no chlorine)

1/4 cup your homemade sourdough starter

1 round cast iron dutch oven with a lid. Like this:

Mix all ingredients in a bowl or food processor. Cover with plastic wrap overnight. 12-18 hours. Dough should be very wet and sticky.

The next day prepare  your dutch oven. Generously coat with butter, then sprinkle bottom and sides with cornmeal (or other coarse grain). Form dough into a ball and place in pan. Cover and let rise 1-2 hours, or until double in size.

Preheat oven to 500 degrees

Bake with lid for 30 minutes.

Reduce heat to 450 degrees and remove lid from pan

Bake without lid for additional 15 minutes

This bread is mildly sour, crunchy on the outside and soft on the inside. The most beautiful part is the almost zero hands on time. This is the perfect additional to a bowl of soup!

If you need additional help, check out the tutorial videos at Cultures for Health, my very favorite company for help with any and all fermenting questions 🙂


  1. February 19, 2012 at 12:42 PM

    […] so an extra quart of stock or water may be needed. Serve with parmesan cheese or crème frache and homemade sourdough bread. This soup freezes and reheats very […]

  2. February 28, 2012 at 10:17 AM

    […] Overnight No-Knead Sourdough Boule […]

  3. April 6, 2012 at 7:10 PM

    […] Did I mention that a cast iron dutch oven makes the most perfect boule of bread in the world? […]

  4. RedDesilets said,

    April 21, 2012 at 8:26 PM

    Is there a way to do this to further rid of the gluten and other such things? I can’t sprout wheat just yet… I want to, but can’t…

    • April 21, 2012 at 10:35 PM

      a long sourdough soak (letting the bread dough rise for 12-24 hours) predigests the gluten making it very easy to digest.

    • Gina said,

      September 26, 2012 at 1:43 AM

      I read an article recently that says people with gluten issues do very well on soured breads and also if made with more ancient grains such as Emmer (also known as Farro) or Turkey Red.

      • RedDesilets said,

        September 28, 2012 at 3:00 PM

        Thanks! I’ll have to look for those. 🙂

  5. April 26, 2012 at 7:08 PM

    […] Overnight Sourdough Bread (arealfoodlover.wordpress.com) […]

  6. May 7, 2012 at 1:04 AM

    […] Bread (bake it myself) […]

  7. Brandi said,

    May 8, 2012 at 5:26 PM

    Should I use 1/4 started for a traditional French bread recipe? It has 3.5 cups, salt, water in the original recipe?

    • May 8, 2012 at 7:46 PM

      Brandi, believe it or not I’ve never made a traditional french loaf before. It doesn’t take much starter, once it is really active and bubbly, so 1/4 to 1/2 cup should be enough. You also can’t add too much, so try replacing some of the flour with starter intead. Good luck!

  8. January 29, 2013 at 4:53 PM

    This is a new comment. Nice!

  9. January 29, 2013 at 5:09 PM

    Pretty neat job!

  10. August 11, 2013 at 1:46 PM

    […] in March to meet Henry, she brought a sourdough starter for me and taught us how to make her go-to no-knead sourdough recipe. The mad-scientist type process of having to feed the sourdough starter appealed to me, and the low […]

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