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Sourdough Bread Recipe Overnight Rise

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How to Care For Your Sourdough Starter Cultured Food Life
How to Care For Your Sourdough Starter Cultured Food Life from www.culturedfoodlife.com

Description

Sourdough bread is a type of bread that is made using naturally occurring yeast and bacteria. It has a tangy flavor and a chewy texture, which makes it a favorite among bread lovers. This sourdough bread recipe uses an overnight rise, which helps to develop the flavor and structure of the dough. The long rise time also makes it a low maintenance recipe that can be prepared in advance.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

The ingredients for this recipe are:
  • 500g bread flour
  • 350g water
  • 100g sourdough starter
  • 10g salt

Equipment

To make this recipe, you will need:
  • A large mixing bowl
  • A dough scraper
  • A baking tray
  • Parchment paper

Method

  1. In a large mixing bowl, combine the bread flour and water. Mix until the dough comes together.
  2. Add the sourdough starter and salt to the dough. Mix until the ingredients are well incorporated.
  3. Cover the bowl with a damp towel and let it rest for 30 minutes.
  4. After 30 minutes, use a dough scraper to fold the dough over onto itself. Do this four times, rotating the bowl 90 degrees between each fold.
  5. Cover the bowl again and let it rest for another 30 minutes.
  6. Repeat the folding process two more times, letting the dough rest for 30 minutes between each fold.
  7. After the third fold, cover the bowl and let the dough rest overnight at room temperature.
  8. In the morning, preheat the oven to 450°F (230°C).
  9. Line a baking tray with parchment paper and transfer the dough onto the tray.
  10. Score the top of the dough with a sharp knife and bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped.
  11. Let the bread cool on a wire rack before slicing and serving.

Notes

To ensure that your sourdough starter is active and healthy, feed it with equal parts flour and water the night before making this recipe. This will help to activate the yeast and bacteria, which will in turn help your bread to rise.

Nutrition Info

This recipe yields approximately 12 servings. Each serving contains:
  • Calories: 160
  • Carbohydrates: 32g
  • Protein: 5g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Potassium: 55mg
  • Fiber: 1g
  • Sugar: 0g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 10mg
  • Iron: 2mg

Recipes FAQ

Can I use all-purpose flour instead of bread flour?

While you can use all-purpose flour, bread flour is recommended for this recipe as it has a higher protein content which helps to develop the gluten structure.

Can I use tap water instead of filtered water?

Tap water can be used, but if your tap water has a strong flavor, it may affect the taste of the bread. Filtered water is recommended.

Can I use a different type of salt?

You can use a different type of salt, but be sure to adjust the amount accordingly as different types of salt have different levels of salinity.

Recipe Tips

  • Be sure to use a kitchen scale to measure the ingredients accurately.
  • If the dough is too sticky, add a little bit more flour. If it's too dry, add a little bit more water.
  • If you don't have a sourdough starter, you can make one by combining equal parts flour and water and letting it sit at room temperature for a few days until it becomes bubbly and active.
  • The longer you let the dough rise, the more sour the bread will taste.

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