Overnight Sourdough Bread
This classic overnight sourdough bread gives you two beautifully soft loaves with a hint of sweetness and a golden crust. With a touch of oil for tenderness and sugar for a gentle flavor boost, it’s perfect for toast, sandwiches, or snacking. This double batch yields 4 loaves—because one is never enough!
- Prep Time: 20 mins
- rise time: 8–10 hrs + 1–2 hrs
- Cook Time: 40 mins
- Total Time: 9–10 hrs
Ingredients
3 cups warm water
2 cups active sourdough starter
1 cup corn oil (or swap for olive oil for a savory twist)
1 cup white sugar (or use honey or maple syrup for a natural option)
3 teaspoons salt
12 cups bread flour
Optional Twists:
Add ½ cup rolled oats or flaxseed for extra texture
Stir in fresh chopped rosemary, garlic, or shredded cheese for savory loaves
Swap 2 cups of bread flour for whole wheat flour for a heartier crumb
Sprinkle sesame or poppy seeds on top before baking
Instructions
In a large bowl, combine warm water, sourdough starter, oil, and sugar. Mix until sugar dissolves.
Stir in salt and flour, one cup at a time, until a soft dough forms.
Knead dough on a floured surface for 10–12 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rest at room temp overnight (8–10 hours).
Punch down dough, divide into 4 equal parts, and shape into loaves.
Place in greased 8×4″ loaf pans, cover, and let rise until doubled (1–2 hours).
Bake at 350°F (175°C) for 35–40 minutes, until tops are golden and sound hollow when tapped.
Cool before slicing.
Nutrition
- Calories: 160
- Sugar: 3g
- Fat: 4g
- Carbohydrates: 28g
- Protein: 4g
Find it online: https://thecomfortspoon.com/overnight-sourdough-bread/