This is a great recipe for if you really want a nice fresh loaf of bread but don’t have all day to tend to it. Take ~30 minutes from your evening to mix up the dough, stretch and fold a couple times, cover it, leave it on the counter and forget about it until the next day. It requires a little bit of work before you bake it, but not too much and you’ll be rewarded with delicious bread. Enjoy!
Equipment
- Large Bowl
Ingredients
- 520 grams bread flour (all purpose is fine too)
- 12 grams sea salt
- 385 grams water
- 90-100 grams sourdough starter
Instructions
- Mix water and starter together.
- Add flour and salt, mix with dough whisk to incorporate. Use your hands to finish mixing if needed.
- Cover with damp tea towel and let rest for 15 minutes.
- Do 2-3 sets of stretch and folds every 15 minutes.
- After final stretch and fold, cover and leave on the counter to proof overnight.
- The next day, do a final set of stretch and folds, turning the bowl as you go. Wait 60 seconds and do a final stretch and fold.
- Cover with damp tea towel and refrigerate for 1 hour (or longer if you can't bake right away).
- Place Dutch oven in the oven and preheat to 500°f.
- Once oven is preheated, flip the dough out onto parchment and score the top.
- Transfer carefully to the hot Dutch oven, and replace the lid.
- Bake with the lid on for 20 minutes.
- Take lid off and lower temperature to 450°f and bake for another 15-20 minutes.
- Take out and let cool for 2 hours before cutting.
Notes
This is a very simple recipe. Follow the instructions and you should have a beautiful and tasty loaf of fresh baked bread!
If you want a crispy crust, add a pan to the bottom of your oven with boiling water to create steam.
Please note, the nutritional data is an estimate only.
Nutrition
Calories: 110kcal | Carbohydrates: 44g | Protein: 6g | Fat: 0.75g
Leave a Reply