Overnight Sourdough Bread Recipes
OVERNIGHT SOURDOUGH BREAD
Categories Apple
Number Of Ingredients 4
Steps:
- BEFORE BED OR EARLY MORNING: Add sourdough starter and warm water to a ceramic bowl. Mix together with a whisk until well combined
- Add flour and salt and combine together with a stiff spatula. You can also use your hands to get the flour fully incorporated. The dough will loo a little scraggly, feel dense and stick to your fingers.Try and scrape off as much dough from your hands as possible but dont over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.
- After 30 minutes, flour your hands and work the dough into a smooth ball. Do this by folding the dough over and pressing it into the centre until the dough starts to turn into a smoother ball.
- Place the dough back in the bowl and cover with plastic wrap. Let it rise for 8 to 10 hours. It should look puffier by this point.
- Using a spatula, gently pull the dough from the bowl onto a lightly floured surface. Dust your hands with flour and starting from the top, fold the dough over to the centre, repeating on all sides (add more flour if needed).
- Flip the dough over and let it rest 10 minutes
- Put some parchment paper in an 8-9" frying pan and place the dough in it, seam side down. Cover and let it rest 30 to 60 minutes. With a serrated knife, score the bread with four slashes
- Preheat oven to 450 degrees and put a lidded casserole in it for 20 minutes to heat up
- Place dough inside casserole and put lid back on. Bake for 20 minutes. Remove lid and continue baking for 30 more minutes. You can take it out of the pan and onto the rack for 5 - 10 minutes longer to darken (check after 5 minutes).
- Allow to cool on wire rack.
SOURDOUGH BREAD I
Sour dough bread that takes time to prepare, but worth the wait!!
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.3 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 178.1 mg, Sugar 5.4 g
QUICK SOURDOUGH BREAD - OVERNIGHT - FOR YOUR BREAD MACHINE
Make and share this Quick Sourdough Bread - Overnight - for Your Bread Machine recipe from Food.com.
Provided by Starfire aka Wendy
Categories Breads
Time 14h2m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
- Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
- The next day, pour overnight starter into the pan of bread machine.
- Add remaining ingredients in the order recommended by the manufacturer.
- Select cycle; press Start.
- My machine from start to finsh (baked) is 2 1/2 hours.
Nutrition Facts : Calories 208.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.5, Sodium 124, Carbohydrate 39.8, Fiber 1.8, Sugar 0.7, Protein 6.2
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- In the morning, lightly flour your counter-top and shape the dough by stretching and folding it again. Let the dough rest 10 minutes. Line a medium bowl with a towel or use a banneton with linen cover (see photo), and dust heavily with flour. Let dough rise in it for 30 - 60 minutes.
- Preheat your oven to 450º. Cover the dough bowl with a long piece of parchment paper, and turn it over onto the counter top. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid (see photo). The pot does not need to be preheated.
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- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
- In the morning, use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).
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