Overnight White Recipes

OVERNIGHT WHITE BREAD

Steps:

• With your hand, mix the flour and the water in the Cambro bucket or a very large bowl. Cover and let rest for 30 minutes.
• Sprinkle the salt and the yeast over the dough, and, with a wet hand, fold the "sides" of the dough over the salt and yeast, and then pinch the dough a few times to incorporate. Stretch and fold the dough from all four sides, and then pinch the dough a few more times. Finish with a final set of stretch-and-folds. Cover and let sit for 30 minutes.
• Do three more stretch-and-folds, every 30 minutes, covering the dough each time. After the final time, cover the dough and let it rest at room temperature overnight. The dough should have nearly tripled in size and be quite bubbly on top.
• Generously flour two proofing baskets or towel lined bowls with flour. I use a 50/50 mixture of wheat and rice flour to prevent sticking.
• With a wet hand or a wet dough scraper, gently scrape the dough out on to a lightly floured work surface. Divide the dough in half with a bench scraper. Gently shape each dough piece into a ball, and let it rest on the work surface, seam side down for 10 to 15 minutes.
• After the bench rest, using your bench knife and hands, tighten up the shape of the dough ball by gently sliding the ball along the counter from all sides to create a taut skin. Place the dough, seam side down (see note above) in the baskets/towel lined bowls, and cover with oiled plastic wrap. About 45 minutes before baking, heat your oven to 475 degrees F with two Dutch ovens in the oven. If you only have one pan, you can bake the loaves one at a time.
• Let rise for 60 to 80 minutes, until it slowly springs back when poked with your finger, but not all of the way.
• Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place a piece of parchment over the dough, and invert a dinner plate over the parchment. Flip the dough over, remove the basket/bowl, and place the dough in the Dutch oven using the parchment paper as a sling (leave the paper under the dough). Cover the loaf with the top of the Dutch oven, and place it in the oven. Repeat with the second loaf.
• Bake covered for 30 minutes. Remove the Dutch ovens from the hot oven and place the loaves onto a sheet pan and return them to the oven, being careful not to burn yourself. Bake for 15 to 25 minutes more, until a deep golden brown, and the internal temperature reaches 210 degrees F. Cool completely (at least an hour) on a wire rack.

WHITE OVERNIGHT BUNS

Steps:

• Combine ½C.
• warm water, 1Tsp sugar and yeast stir and let rise app.
• 10 min.
• In a large bowl combine flour, sugar and salt.
• Combine oil, egg mixture and yeast mixture, pour over dry ingredients and mix well.
• Knead until smooth.
• Let rest 5min.
• ,knead and place into a well oiled bowl.
• Let rise 6 – 7 hours, punch down and make into buns.
• Let rise overnight and bake in the morning.

THE SATURDAY WHITE BREAD

Steps:

• Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.
• Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.)
• Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.
• Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C). If the final mix temperature is cooler, don't worry, it will just take longer to fully rise (in this case tripling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you make the recipe, you can adjust the final mix temperature by using warmer or cooler water.) Cover the tub and let the dough rise.
• Fold: This dough needs two folds. It's easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's okay to fold later; just be sure to leave it alone for the last hour of rising.
• To fold the dough, dip your active hand in the container of warm water to wet it so the dough doesn't stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.
• When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it's ready to be divided.
• Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it.
• With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you'll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper.
• Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball. Place each seam side down in its proofing basket.
• Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a non-perforated plastic bag.
• Plan on baking the loaves about 1¼ hours after they are shaped, assuming a room temperature of about 70°F (21°C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour: Poke the rising loaf with a floured finger, making an indentation about ½ inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and ready to bake. With this bread, 15 minutes can make the difference between being perfectly proofed and collapsing a bit.
• Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. Alternatively, you can keep the second loaf in the refrigerator overnight, in its proofing basket inside a non-perforated plastic bag, and bake it early the next morning; if you do this, put the second loaf in the refrigerator immediately after shaping.
• Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven.
• Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising-the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).
• Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
• Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.