Overnight No-Knead Sourdough

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Yield 1
Overnight No-Knead Sourdough — homemade sourdough recipe

Starter Prep

Ratio: 1:10:10

6g starter + 60g flour + 60g water = 126g total (26 g extra to save for next bake)

Peaks in: 10-14 hours

Fed at 7am: Peaks 5pm-9pm

Ingredients

  • 500g bread flour
  • 375g water (75% hydration—slightly wetter than last week)
  • 100g active starter
  • 10g salt

Instructions

Day 1:

  1. Follow Starter Prep above
  2. Evening (8pm): Mix everything in a bowl until no dry flour remains. It’ll be shaggy. That’s fine.
  3. 8:30pm-Morning: Cover. Leave on counter overnight. The dough does the work while you sleep.

Day 2:

  1. Morning (7am): Perform one set of stretch and folds. Shape gently. Place in banneton.
  2. 7:30am-12pm: Final proof until jiggly (3-5 hours depending on temperature).
  3. 12pm: Bake
  • Preheat oven to 500°F with Dutch oven inside (30-45 min preheat)
  • Score dough
  • Carefully transfer dough into HOT Dutch oven (use parchment paper!)
  • Cover with lid
  • Bake 20 minutes at 500°F (covered)
  • Remove lid, reduce oven to 450°F
  • Bake 25 minutes uncovered until deep golden brown

Mom Tips

What makes this recipe different:

  • Zero kneading required (just stir and wait)
  • Overnight bulk fermentation (dough works while you sleep)
  • Minimal hands-on time (5 minutes to mix, 5 minutes to shape)
  • Foolproof method (hard to mess up)
  • Next-level flavor (long fermentation = complex taste)