Simple Overnight Sourdough Bread: A Busy Parent's Secret Weapon
Ingredients
- 950 g all-purpose flour I use organic
- 200 g active sourdough starter as long as it's bubbly, we're good
- 650 g filtered water I highly suggest the best water you can find
- 20 g salt about 1.5 tablespoons for my "eyeball it" friends
Instructions
- In a large bowl, combine flour, water, salt and starter
- Mix until it looks roughly combined - doesn't have to be perfect
- Cover and let rest for 30 minutes while you clean up dinner chaos
- Stretch and Folds
- Here's the thing about stretch and folds - while three is ideal, even one works great! This is my typical schedule:
- Second fold
- Final fold
- Overnight Rise
- Leave covered at room temperature overnight (8-12 hours)
- Don't worry if it goes longer - this dough is super forgiving
Morning shape
- Turn dough onto lightly floured surface
- Divide into two equal-ish portions
- Shape each into a boule or batard (fancy terms for round or oval)
- Place in floured bannetons
- Cover and refrigerate
Bake day
- Heat your oven to 500°F with your Dutch oven inside (sometimes I forgot this step and the bread turns out the same)
- Take your dough out of the fridge
- Score the top (fancy designs optional!)
- Carefully put it in the hot pot (If using a dutch line with parchment paper)
- Bake covered for 20 minutes
- Lower heat to 450°F
- Another 17-20 minutes uncovered until it's golden and gorgeous