Overnight Sourdough Bread

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Delve into the process of making overnight sourdough bread, a method that allows the dough to develop a deeper flavor and a beautiful texture with minimal hands-on time.


Sourdough bread is leavened using natural wild yeast and lactic acid bacteria, which not only provide a unique flavor but also make the bread more digestible and nutritious. The long fermentation process breaks down gluten, making it easier to digest for some people with gluten sensitivities (though not suitable for those with celiac disease).

Ingredients

100g sourdough starter 

330g warm water

500g high gluten white flour

10g salt

Equipment

  1. Mixing Bowls - for mixing and fermenting the dough.
  2. Dutch Oven - ideal for creating a steamy environment which is crucial for a crispy crust.
  3. Bench Scraper - useful for handling the dough.
  4. Kitchen Scale - for precise measurements.

Step-by-Step Process

1. Feeding the Starter

  • Morning: feed your sourdough starter by adding equal parts of flour and water. Let it sit at room temperature until it becomes bubbly and active (4-6 hours).

2. Mixing the Dough

  • Evening: in a large bowl, combine your active starter, warm water, and flour. Mix until there are no dry bits of flour left. Cover with a damp cloth and let it rest for 30 minutes.

3. Autolyse

  • This resting period allows the flour to hydrate and gluten to begin forming.

4. Adding Salt

  • After the autolyse, sprinkle 10 grams of salt over the dough and mix thoroughly. Salt adds flavor and strengthens the gluten network.

5. Bulk Fermentation

  • Let the dough ferment at room temperature for about 4-6 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours. This process helps to develop the dough’s structure and strength.

6. Shaping and Final Rise

  • Shape your dough into a tight ball and place it in a floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours). This slow fermentation enhances the flavor and texture of the bread.

7. Baking

  • Morning: Preheat your oven to 475°F (245°C) with your Dutch oven inside. Carefully transfer the dough to a piece of parchment paper, score the top with a sharp knife, and place it in the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 25-30 minutes until the crust is deep golden brown.

8. Cooling

  • Let the bread cool on a wire rack for at least an hour before slicing. This allows the interior to set and makes slicing easier.

Tips for Success

  1. Maintain Your Starter: regular feeding is crucial for a healthy starter.
  2. Temperature Control: fermentation times can vary based on the ambient temperature. Cooler temperatures slow down the process, while warmer temperatures speed it up.
  3. Hydration Level: adjust the water content based on the flour you’re using and the humidity in your environment.
  4. Practice Patience: sourdough is an art that improves with practice. Each bake will teach you something new.

Overnight sourdough bread is a rewarding baking project that requires patience and practice. The long fermentation process not only develops incredible flavor but also allows for a more flexible baking schedule. With each bake, you'll learn more about your dough and develop a deeper appreciation for the art of sourdough baking. Happy baking!

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