An overnight sourdough schedule that fits a work day
Mix in the evening with less starter (10%), so the dough rises slowly all night — about 7½–14½ hours at 70°F (21°C). Shape it in the morning, into the fridge, and bake when you get home.
Overnight loaf: an example at 75°F, sleeping 11:00 pm – 7:00 am
Fri 9:52 am
Feed your starter 1:1:1
Mix 1 ½ tbsp (23 g) starter with 3 tbsp (23 g) flour and 1 ½ tbsp (23 g) water. It should be bubbly and doubled in 3½–6½ hours.
Fri 2:58 pm
Mix the dough
Your starter should have doubled and be full of bubbles. Mix everything into a shaggy dough — the dough then rises for about 7 hours.
Fri 3:28 pm
Stretch and fold (1 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Fri 3:58 pm
Stretch and fold (2 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Fri 4:28 pm
Stretch and fold (3 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Fri 4:58 pm
Stretch and fold (4 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Fri 9:58 pm
Check the rise, then pre-shape
Shape when the dough has grown by about 30–50%, is domed and wobbly, with bubbles on the sides. Watch the dough, not the clock. Round it gently and let it rest 30 minutes.
Fri 10:38 pm
Shape the loaf
Shape it tightly and put it seam-side up in a floured basket or a towel-lined bowl.
Fri 10:48 pm
Into the fridge
Cover it and let it rest in the fridge — about 18½ hours here. Anywhere from 12 to 48 hours works, so this is the step that fits your day.
Sat 4:28 pm
Heat the oven to 475°F
Put the Dutch oven inside, lid on, and let them heat for 50 minutes.
Sat 5:18 pm
Score and bake, lid on
Turn the loaf onto parchment, cut a slash across the top and lower it into the hot pot. Lid on, 20 minutes. Use oven gloves and lift the lid away from you.
Sat 5:38 pm
Lid off, 450°F
Take the lid off (gloves!) and bake 20–25 minutes more, until deep brown — 205°F–210°F inside.
Sat 6:00 pm
Bread out of the oven
Done when it is deep golden and 205°F–210°F inside.
Sat 6:00 pm
Let it cool
At least an hour before you slice it — it is still baking inside.
So it peaks around dinner time — 4½–8 hours after a 1:1:1 feed at 72°F (22°C).
2
Evening: mix, then folds
Use 10% starter. Do your folds before bed, then leave it covered on the counter.
3
Morning: shape
It should have grown about 50–75% overnight at 70°F (21°C). Shape it and put it in the fridge.
4
Evening: bake
After 12 hours or more in the fridge, bake it straight from cold.
Why
Less starter means a slower rise — slow enough to last a whole night — and the fridge then holds the shaped loaf all day. Nothing needs you while you sleep or work.
Questions
What if my kitchen is warm at night?
Use even less starter. At 78°F (26°C) a 10% dough rises in about 4½–8 hours, which can over-rise before morning.
Can I shape it in the morning and bake the same evening?
Yes — the fridge holds it 12–48 hours, so after work is perfect.
Can I do the overnight part in the fridge instead?
Yes: bulk on the counter in the evening, shape before bed, and cold proof overnight — the planner above does either.
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