Overnight Sourdough Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 150 g bubbly starter
285 g *purified water or filtered water at room temperature
500 g bread flour organic
9 g sea salt fine
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Directions: |
Directions:1. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
2. Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight. In the morning it will have doubled in volume at least.
3. Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
4. Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don’t punch it down. You want to keep as many of those bubbles as you can.
5. Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule.
6. Cover with some oiled plastic wrap loosely. Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
7. Remove the plastic wrap and slash with a sharp knife or lame.
8. Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
9. Reduce the heat to 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
10. Immediately remove from the pot and cool on a cooling rack completely before slicing. |
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Number Of
Servings: |
Number Of
Servings:1 loaf |
Preparation
Time: |
Preparation
Time:14 hours - overnight |
Personal
Notes: |
Personal
Notes: 7:45 pm I removed 150 g of starter that was sitting on my counter.
I mixed up as the recipe directed. Left it to rise until 8:45 p.m. (after my meditation class ended).
8:45 p.m. I stretched and dusted the dough into a ball. Covered and left overnight.
8:00 a.m. Started the oven with my pot inside. Lightly floured counter I formed a ball with my dough, followed instructions, set alarm for 30 minutes.
8:30 a.m. Cut the top of the bread, put bread in the hot pot with the lid, turned down temperature.
8:50 a.m. Remove the lid. Cook for another 25 minutes.
9:15 a.m. Bread is done!
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