Overnight Sourdough Bread

This bread is a longer process than the other recipe, however the overnight rise helps to develop additional flavor in the bread.

1 cup starter
1 1/2 cups lukewarm water
5 cups Flour (21 1/4 ounces)
1 tablespoon sugar
2 1/4 teaspoons salt
1/2 teaspoon to 5/8 teaspoon sour salt(citric acid), optional, for extra-sour bread

Combine the starter, water, and 3 cups of the flour. Beat vigorously. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

Add the remaining ingredients, kneading to form a smooth dough.Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen a bit. Gently divide the dough in half. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet.

Cover and let rise until very puffy, about 2 to 4 hours. Towards the end of the rising time, preheat the oven to 425°F.

Spray the loaves with lukewarm water.Make two fairly deep horizontal slashes in each.

Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Recipe from King Arthur.

1 comment:

Anonymous said...

Great overnight flavor development time tip. It really does develop nice deep flavor. Thanks!