Receta Recipe For Overnight Sourdough Bread
To me, there are very few things that beat the smell of fresh bread. If you have ever left a loaf of freshly baked bread in your car for a bit you will know what I mean. That, and the smell of freshly ground coffee, and rain on recently mown lawn make the top of my list. Sometimes I feel like freshly baked bread but I don’t want to wait for the sourdough to be fed and then the bread dough to prove and rise. Because I wanted to be able to enjoy my sourdough bread whenever I felt like it, I started working on an overnight sourdough bread recipe. Being as impatient as possible, I fed my sourdough once. I took 125mls of Cordelia out of her bottle, fed Cordelia to replace what I had taken out and fed the starter with 60mls of flour and 60mls of water. Once the sourdough was bubbling (about an hour) I started making the dough. This went into the fridge overnight and used as needed. Dave has declared this his favourite sourdough loaf, and I must agree. It takes very little effort to turn out a stunning loaf and the bread lasted us 3 days with no problem.
- Overnight Sourdough Bread
- Overnight Sourdough Bread ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
- 225g fed sourdough starter 500g bread flour, plus extra for dusting 250mls water 10mls salt
Place the sourdough, flour and water into a stand mixer bowl Knead on a low speed with a dough hook until a dough forms Increase the speed for 1 minute and add the salt Knead on a medium to fast speed for 5 minutes Cover and place into the fridge overnight Turn out onto a lightly floured surface and knock back Shape and place the dough into a floured banneton Cover with lightly oiled cling film and leave to prove until doubled in size Preheat the oven to 200° Celsius Bake for 45 minutes Leave to cool on a wire rack before slicing 3.2.2925
Click on the links for conversions and notes.
I have baked this bread without forming it in my banneton, using half the dough at a time and the photograph below is the crumb structure of the loaf. I love how the very edge of the crust is perfectly crispy, while the bread is soft.
Overnight Sourdough Bread Crumb
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Tandy
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About Tandy
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.