Overnight Sourdough Bread

Name: Overnight Sourdough Bread
Ingredients: 50 grams Bubbly Sourdough Starter ((¼ cup. See step 1 of instructions)); 350 grams Warm Water (80° F) ((1 ⅓ cups plus 2 tablespoons)); 500 grams Bread Flour ((4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you'll have more; 9 grams Celtic Sea Salt (finely ground) ((1½ teaspoons) or Himalayan salt)

"This is my favorite way to make bread. The overnight ferment makes it more digestible, and by baking it in a pot the bread is steamed and rises beautifully. You're going to make this bread in the evening before bed, so make sure your sourdough starter is ready and bubbly. (See the first step in instructions for more help.) You will also need a few items that make a huge difference in the finished loaf. You will need a 5 Quart Dutch Oven - a roaster pan or deep casserole dish with a lid will work too. A dough scrap..."

INGREDIENTS

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50 grams Bubbly Sourdough Starter ((¼ cup. See step 1 of instructions))

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350 grams Warm Water (80° F) ((1 ⅓ cups plus 2 tablespoons))

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500 grams Bread Flour ((4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you'll have more

•

9 grams Celtic Sea Salt (finely ground) ((1½ teaspoons) or Himalayan salt)

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