Sourdough Buttermilk Bread (Overnight Sponge Method)
This sourdough buttermilk bread uses an overnight sponge to build deep flavor, better digestibility, and a soft, sandwich-friendly crumb. The buttermilk adds tenderness and mild tang, while long fermentation improves texture and consistency. Perfect for toast, sandwiches, or everyday slicing.
Equipment
- Large mixing bowl
- Dough scraper
- Proofing basket or bowl
- Dutch oven with lid
- Sharp blade or bread lame
- Cooling rack
Ingredients
Overnight Sponge
- 120 g active sourdough starter
- 240 g buttermilk
- 240 g bread flour
Final Dough
- All of the overnight sponge
- 120 g buttermilk
- 260 g bread flour
- 10 g salt
- 20 g unsalted butter softened
Instructions
- In a large bowl, mix the sourdough starter, buttermilk, and bread flour until fully combined and no dry flour remains. Cover and rest at room temperature for 12-14 hours.
- Add the remaining buttermilk, bread flour, salt, and butter to the sponge. Mix until a shaggy dough forms.
- Rest the dough for 30 minutes to allow hydration.
- Perform 3-4 sets of stretch and folds every 30 minutes until the dough becomes smooth and elastic.
- Cover and allow the dough to bulk ferment at room temperature until slightly puffy and increased in volume, about 4-6 hours.
- Shape the dough into a tight round or oval loaf and place seam-side up in a floured proofing basket.
- Proof at room temperature for 1-2 hours or refrigerate for 8-12 hours for deeper flavor.
- Preheat the oven to 230°C (450°F) with a Dutch oven inside.
- Score the dough, transfer it into the hot Dutch oven, cover, and bake for 25 minutes.
- Remove the lid and bake for another 15-20 minutes until deeply golden.
- Cool completely on a wire rack before slicing.
Notes
Nutritional Info (per slice, estimate)
- Calories: 165 kcal
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 3 g
- Fiber: 1 g
