OVERNIGHT SOURDOUGH BREAD
Steps:
- BEFORE BED OR EARLY MORNING: Add sourdough starter and warm water to a ceramic bowl. Mix together with a whisk until well combined
- Add flour and salt and combine together with a stiff spatula. You can also use your hands to get the flour fully incorporated. The dough will loo a little scraggly, feel dense and stick to your fingers.Try and scrape off as much dough from your hands as possible but dont over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.
- After 30 minutes, flour your hands and work the dough into a smooth ball. Do this by folding the dough over and pressing it into the centre until the dough starts to turn into a smoother ball.
- Place the dough back in the bowl and cover with plastic wrap. Let it rise for 8 to 10 hours. It should look puffier by this point.
- Using a spatula, gently pull the dough from the bowl onto a lightly floured surface. Dust your hands with flour and starting from the top, fold the dough over to the centre, repeating on all sides (add more flour if needed).
- Flip the dough over and let it rest 10 minutes
- Put some parchment paper in an 8-9" frying pan and place the dough in it, seam side down. Cover and let it rest 30 to 60 minutes. With a serrated knife, score the bread with four slashes
- Preheat oven to 450 degrees and put a lidded casserole in it for 20 minutes to heat up
- Place dough inside casserole and put lid back on. Bake for 20 minutes. Remove lid and continue baking for 30 more minutes. You can take it out of the pan and onto the rack for 5 - 10 minutes longer to darken (check after 5 minutes).
- Allow to cool on wire rack.
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