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Sourdough Italian Bread

Crusty Overnight Sourdough Italian Bread Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 cup (240g) active sourdough starter
  • 3 ½ cups (420g) bread flour
  • 1 ¼ cups (295g) warm water
  • 2 tsp (11g) fine sea salt
  • 1 tbsp (15g) extra-virgin olive oil

Method
 

  1. Mix the starter, water, and olive oil in a large bowl. Add the flour and salt and stir until no dry flour remains.
  2. Cover and let rest at room temperature for 10 to 12 hours, until doubled and bubbly.
  3. Turn the dough onto a floured surface, shape into a log, and place seam-side down on parchment.
  4. Cover and proof for 1 to 1 ½ hours while preheating a Dutch oven at 450°F for 30 minutes.
  5. Score the loaf, bake covered for 30 minutes, then uncovered for 15 to 20 minutes until deep golden and 205°F inside. Cool on a rack for 1 hour.

Notes

The hands-on time is about 15 minutes, but you’ll need to start the dough the night before for the 10-12 hour bulk ferment and 1-1.5 hour final proof. For the crispest crust, leave the bread in the oven with the door cracked for an extra 5 minutes after turning off the heat.