Overnight Sourdough Bread recipe
Ingredients
150 grams bubbly starter
285 grams *purified water or filtered water at room temperature
500 grams bread flour organic
9 grams sea salt fine
Instructions
Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight. In the morning it will have doubled in volume at least.
Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
Full Recipe
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