Baked by Sun

Overnight White

April 12, 2020

A simple, overnight white bread. Start it in the evening and have it by the morning.

Bread Shot

Ingredients

  • 1000 grams flour
  • 750 ml water
  • 20 grams salt
  • 1 gram of yeast

Steps

Night before

  1. Mix flour and water in a large bowl until no dry flour left. Let sit for 30 minutes to autolyse.
  2. Add in salt and yeast and mix. The easiest way is to wet your hand first and use it to mix it in with the rest of the dough.
  3. After 30 minutes, perform some stretch and folds. Slightly dampen your hand, reach under the dough, pull up (without tearing the dough) and fold it over to the other side of the bowl. Rotate and repeat until you go around the bowl. Do this 1-2 more times every 30 minutes.
  4. Cover and let it sit in a warm place overnight.

In the morning

  1. Pour the dough out of the bowl onto an unfloured surface.
  2. Divide the doughly roughly in half and shape each half into a circle.
  3. Shape the dough.
  4. Flour a kitchen towel in a bowl or banneton and place your dough seam side up to proof for 1.5 hours
  5. 30 minutes before the dough is done proofing, preheat oven to 475 with your dutch oven in the oven.
  6. Take the dough out, score the dough and place it in the dutch oven. Bake uncovered for 30 minutes.
  7. After 30 minutes, take the lid off and bake for another 15-20 minutes (until the crust is a nice dark golden)
  8. Let cool to warm temp and enjoy!