Paige’s Homestead Sourdough (Overnight Method)

A simple, beginner-friendly sourdough recipe with an overnight rise. No kneading needed, just a few gentle stretch-and-folds.

**Prep Time:** 10 minutes
**Cook Time:** 45 minutes
**Fermentation & Rise Time:** 12–16 hours
**Total Time:** About 13 hours
**Yield:** 1 loaf (about 12 slices)

Ingredients

For the starter:

• 60g (¼ cup) active sourdough starter

• 60g (¼ cup) unbleached bread flour

• 60g (¼ cup) lukewarm water

For the dough:

• 150g active bubbly starter (from above)

• 300g (1¼ cups) lukewarm water

• 500g (4 cups) unbleached bread flour

• 12g (2 tsp) sea salt

• Rice or gluten-free flour for dusting the bowl or basket

Equipment

• Mixing bowl

• Kitchen scale

• Dough whisk or spoon

• Dutch oven with lid

• Banneton or bowl lined with parchment

• Bench scraper (optional)

• Parchment paper

• Sharp knife, lame, or razor blade

Instructions

1. Feed Your Starter

Mix 60g starter with 60g flour and 60g lukewarm water. Let rest 4–6 hours until bubbly, doubled, and passes the float test.

2. Make the Dough

In a large bowl, combine 150g active starter with 300g water. Mix well, then add the 500g flour and 12g salt. Stir into a shaggy, sticky dough.

3. Bulk Fermentation (Overnight)

Cover and let rise at room temperature (65–70°F) for 10–12 hours. During the first 2 hours, perform 2–3 gentle stretch-and-folds to strengthen the dough (optional).

4. Shape the Dough

In the morning, turn the dough onto a lightly misted surface and wet your hands. Gently shape into a rectangle, fold like a letter, then form into a round loaf (boule).

5. Second Rise

Place seam-side down into a parchment-lined, floured bowl or banneton. Cover and rise at room temperature for 3–4 hours.

6. Preheat & Score

30 minutes before baking, preheat oven to 450°F with Dutch oven inside. Once hot, gently score the dough and transfer it (using parchment) into the pot. NOTE. It is not strictly necessary to preheat the oven. You can optionally put the Dutch oven in a cold oven.

7. Bake

Bake covered for 20 minutes. Then reduce heat to 425°F, uncover, and bake another 20–25 minutes. Optional: remove from pot and bake 5 more minutes on oven rack for extra crisp crust.

8. Cool Completely

Let the loaf cool on a wire rack for at least 1 hour before slicing.