Ingredients: |
Ingredients: For your starter
60 g (¼ cup) mature starter room temperature
60 g (¼ cup) flour
60 g (¼ cup) tepid water (filtered, bottled, or boiled and cooled tap water)
For the overnight sourdough
150 g active starter (most of the starter you prepared earlier)
315 g (1 ¼ cups) water (filtered, bottled, or boiled and cooled tap water)
500 g (4 cups) white bread flour preferably organic
12 g (2 tsp) sea salt (2 scant teaspoons)
rice flour or gluten free flour for the bowl or banneton, as needed
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Directions: |
Directions:Feed Your Sourdough Starter
Feed 60g of active starter with 60g flour and 60g lukewarm water. Leave for 4-6 hours until doubled in size, bubbly and floating in water (float test).
Prepare The Bread Dough
Add 150g of bubbly starter in a large mixing bowl. Pour in 315g of water* and mix well - I use my dough whisk. *Remember to use filtered, bottled, or boiled and cooled tap water.
Add the bread flour, salt, and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough.
Cover and leave to rise at room temperature overnight (8-10 hours). If it is a hot night, then place the dough in the fridge where it will need 10-12 hours.
Shape The Sourdough
The following day look at your dough - it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is sticky, then you can dust the worktop with a little flour – I prefer to use water with this recipe.
Gently stretch the dough to form a rectangle.
Fold into three sections, like a letter. Roll the dough into a tight ball.
Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).
Second Rise
Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper.
Gently cup the loaf in your hands and place into the prepared bowl seam side down. Cover loosely with a plastic bag and place in the refrigerator.
Preheat your oven to 450ºF (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat.
Score the top of your loaf using a sharp knife, razor, or lame.
Bake your Sourdough
Remove the pot from the oven using potholders (please be very careful as it can easily give you very bad burns, as I can testify). Carefully place the dough into the pot, lifting it by the baking paper.
Cover and bake for 20 minutes.
Reduce the temperature to 425ºF (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
Cool the bread on a wire rack for at least an hour before slicing. |
This recipe for Overnight Sourdough Bread is from