Overnight Sourdough

Modified from https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe

  • 227g ripe sourdough starter
  • 170g water
  • 375g bread flour
  • 8g salt
  1. Combine starter and water to a thin slurry
  2. Mix with flour and salt to a shaggy dough
  3. Let rest for 10 minutes
  4. Knead with a dough hook for 5-10 minutes until a smooth dough is formed
  5. Cover bowl with plastic and let rest overnight
  6. In the morning turn dough out of the bowl and stretch and fold 5-10 times
  7. Form into a tight boule
  8. Put a piece of parchment on a inverted baking sheet
  9. Place the boule on the parchment and spray lightly with cooking spray and cover with plastic wrap
  10. Place dough into oven with a the oven light on and place a pan of boiling water under the dough sheet
  11. Allow dough to rise for 2 hours or until doubled in size
  12. Once dough is almost risen remove dough and water pan from the oven
  13. Preheat oven to 475 F with a bread baking cloche or cast iron dutch oven inside
  14. Once oven is preheated score the bread with lame or sharp knife
  15. Place the bread into the dutch oven/cloche and cook for 25 minutes
  16. Remove the cover and allow to bake for 5-7 minutes until well browned