Super Simple Overnight Sourdough Bread
Servings: 2 loaves
Ingredients
- 300 g active rye sourdough starter
- 600 g warm water
- 900 g organic unbleached bread flour
- 20 g kosher salt or whatever salt you have!
Instructions
The Day Before
- Measure and sift flour into a large bowl
- Measure and add starter and water into a separate bowl and mix
- When the starter has mostly dissolved into the water, pour the mixture into the large flour bowl and mix for about 20 seconds
- When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)
- Add your salt to the dough and use your hands or dough hook attachment to incorporate all the ingredients by kneading
- Once the salt is evenly distributed, cover your dough with a lid, moist towel, or clean shower cap
- For the next hour, stretch and fold your dough every 15 minutes
- For two hours after that, stretch and fold your dough every 30 minutes
- After the stretch and folds time is up, cover and allow to bulk ferment for 4 hours or until doubled in size
- Turn out the dough onto a clean work surface and pre-shape into two large balls or four small ones. Allow to rest for 15-20 minutes
- Shape into loaves and transfer into a floured banneton or colander lined with a floured tea towel
- Cover and place in the fridge for 8-10 hours
Bake Day
- Preheat your oven and baker with lid to 500 degrees F
- When you are ready to bake, gently turn your dough out, seam side down, onto baking paper
- Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven
- Repeat this with the second loaf
- Bake covered loaves in the oven for 25 minutes
- Remove lids after 25 minutes and allow to bake for another 10 minutes or until the loaf reaches the color you like. I like to strive for a dark caramel but try not to burn the ears!
- Pull out your loaf once it reaches your desired color and allow it to cool for at least 1-2 hours before slicing