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 flour and 60mls 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.
- 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
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.
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