Overnight No Knead Sourdough Bread

Alaska Sourdough

by Lynn

Heads up folks, don’t let the prep time with the sourdough bread scare you off. This dough is going to be sitting around without you most of the time, doing it’s own thing.

This is my main recipe that I go to. I use it in all its variations for large loaves, small loaves, pizza crusts, etc.

If you have a strong starter like I do that you don’t discard, it should only take 2-4 hours after feeding the starter to be ready to make your dough, (if it’s at room temperature), if you use your starter at least once a week. If you don’t use it once a week, you may want to feed it the night before and again the next morning.

Please keep in mind that this recipe is based off the fact that I never discard any of my starter, therefore it’s stronger and if I were to feed it the night before like some recipes call for, it would have already risen and fallen long before I wake up, had my coffee and ready to make bread dough.

There was a time in my life that I saw no need for a kitchen scale, but once I saw the fact that using one not only showed me that I am indeed a little heavy handed with the flour, and the fact that I can save dishes to wash, I invested in one.

That’s right, a $10 scale from Amazon will save you washing measuring cups….

The scale I started with: ir?t=followalask0c 20&language=en US&l=li1&o=1&a=B01JTDG084ir?t=followalask0c 20&language=en US&l=li1&o=1&a=B01JTDG084Greater Goods Scale
The one I use now because the numbers will show up better in videos: Nicewell Food Scale

This recipe makes one round loaf. If you need something smaller and want to use a regular loaf pan, I will adjust the times and temps with future instructions that I will come back and post the links here along with a future video.

Happy baking!

PS – If you would like a shiny loaf, you can use a simple egg wash right before you put it into the oven!

Sourdough Bread

Easy No Knead Sourdough Bread

Serves: 1 Large Loaf Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )


  • 1 Cup of Ripe Fed Sourdough Starter (mine weighs 260 grams)
  • 1 3/4 Cups of Warm Spring Water (400 grams)
  • 5 Cups All Purpose Unbleached Flour (600 grams)
  • 1 Tablespoon Pink Salt (20 Grams)


Combine the ingredients into a large mixing bowl.
Mix it all together until a rough sticky dough forms.
If you are using a mixer, mix for 30-60 seconds. If you are doing it by hand, mix until everything is mixed and most of the lumps are gone. (2-3 minutes)
Cover with a bowl cover, or a shower cap.
Let it rest for an hour.
At the end of the first hour, stretch the dough and fold it over itself a few times until it starts resisting.
Cover it again and leave it for another hour.
At the end of the second hour, stretch the dough and fold it over itself a few times until it starts resisting.
Cover it again and leave it for another hour.
At the end of the third hour, stretch the dough and fold it over itself a few times until it starts resisting.
Make sure you have done a total of three stretches. The dough should be smooth at this point.
Cover it again and put it in the refrigerator overnight.
When you are ready to bake your bread, preheat your oven to 450F.
Turn the dough onto a lightly floured surface and shape it into a ball.
Transfer the dough into your baking vessel. (I use a cast iron dutch oven - sometimes I use parchment paper, sometimes I don't. That's up to you.)
This is my "from the fridge to the oven" method. Smaller holes, but just as yummy.
Make a slash in the dough about a half inch thick. If you want to get artsy with a design, now's your time to do that.
Add any toppings you want now, or an Egg Wash, or just leave it bare.
I don't preheat my dutch oven. If you feel the need to do that, go for it.
Cover and bake for 45 minutes.
Remove the lid and bake for another 10-15 minutes to brown the top.
When done, remove the loaf from the Dutch Oven and transfer it to a cooling rack.
Once completely cooled, store in a bread bag.


Get to know your starter. Everyones starter weighs a little differently, depending on the ratios you use. Mine is not super thick, and has the consistency of pancake batter. If you're at a high altitude your cooking times and internal temps will vary.

Did You Make This Recipe?
Did you make this recipe? Tag me on Instagram at @FollowAlaska.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More