Overnight Bread

By Sunday, February 26, 2017

This no-knead overnight bread is so simple and easy to make. It's essentially a cheat's sourdough. Whilst it doesn't have anywhere near the same intensity of flavour as a sourdough loaf, the long slow overnight fermentation gives it a beautifully rich flavour. Personally I love using a malted wholemeal flour as it adds amazing depth of flavour and gives the crust really great texture and bite. I usually start making the dough between 4- 6pm on a Friday / Saturday evening and then bake it anytime from 10am the next morning, giving 16-18 hours for the rise. 

Makes 1 loaf

You will need:

250g strong white bread flour
200g wholemeal brown flour
200ml lukewarm water
1 tsp dried yeast
1.5 tsp salt

Begin by adding the flour, yeast and salt into a large mixing bowl. Pour in the water and stir until combined. Cover the bowl with cling film and leave in a warm place for 12 - 18  hours to rise. 

An hour before baking, preheat the oven to 220 degrees and place the casserole dish / dutch oven with the lid on in for a minimum of 40 minutes to preheat. 

Once the surface of the dough mixture is dotted with air bubbles, pour the dough onto a floured piece of baking parchment and gently shape the dough into a circle. Remove the casserole dish from the oven, remove the lid and then gently place the parchment in, covering again with the lid. Place back in the oven and bake for 30 minutes before removing the lid and baking for a further 10 - 15 minutes until lovely and golden. 

Remove from the oven and leave to cool for at least 15 minutes. Serve and enjoy! 

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