Tuesday, December 10, 2019

Overnight Sourdough Boule #BreadBakers

This no knead sourdough bread is mixed together the night before and left on your counter where it will double in size and be ready to bake in the morning.


We are sharing overnight breads today with our Bread Bakers group.....
 Stacy of Food Lust People Love, who is the founder of Bread Bakers, invited us to join her in baking up breads that are made the night before and can be baked in the morning.

BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.




I saw that we were making overnight breads and I had to feed my sourdough starter so I looked for an overnight sourdough recipe finding one at Hostess at Heart.  The recipe was written in grams so I converted it to ounces.


The ingredients are all mixed by hand and then left, covered, in the bowl on the counter overnight. When you awaken in the morning you are greeted with this lovely, bubbly, airy dough.


Place a piece of parchment onto your counter and scrape the dough from the bowl onto it.  You don't want to punch down this dough.  You want to keep as many air bubbles as you can.  Just pull the outside of the dough into the middle until a ball (boule) is formed.  Then cover it loosely with plastic wrap while you preheat the oven.


Place a dutch oven or aluminum roaster into the oven and preheat to 425*.  When the oven and pan are preheated, pick up the parchment with the boule on top and place into the pan.  Slash the top with a sharp knife, cover the pan and bake for about 20 minutes.  Remove the lid and bake for another 20 minutes until golden brown and hollow sounding when tapped.


It wasn't until the following morning, when I was editing photos and getting ready to write this post, that I realized I was supposed to have made a breakfast bread.  Palm slap to the forehead.  I've never been very good at following directions....I think it has something to do with my ADD.

So I went into the kitchen, unwrapped the remainder of the loaf we had enjoyed with dinner the previous night, cut off a slice and popped it in the toaster.  A smear of orange marmalade and breakfast was served.  


It made a perfect breakfast, in fact Frank and I finished off the rest of the loaf with our coffee.



#sourdough, #overnight, #noknead, #boule,
Bread
American
Yield: 1 loaf
Author:

Overnight Sourdough Boule

Overnight Sourdough Boule

This no knead sourdough bread is mixed together the night before and left on your counter where it will double in size and be ready to bake in the morning.
prep time: 8 hourcook time: 40 Mtotal time: 8 H & 40 M

ingredients:

  • 5.2 oz. active sourdough starter
  • 10 oz. room temperature water
  • 17.6 oz. bread flour
  • pinch of salt

instructions:

How to cook Overnight Sourdough Boule

  1. Place all ingredients in a large bowl and, using clean hands, mix it all together for a minute or so.  When combined, cover the bowl with plastic wrap and let rest for 30 minutes or so.
  2. Stretch and fold the dough, while still in the bowl several times until a ball is formed.  Cover with plastic wrap that has been treated with cooking spray and leave it on the counter overnight.  It will have at least doubled in size.
  3. Place a piece of parchment paper onto the counter and scrape the dough from the bowl onto the parchment paper without punching it down first.  Gently fold the dough, taking the outside into the middle, until a boule is formed.  Turn the boule over so the seam side is down on the parchment and cover loosely with plastic wrap that has been treated with cooking spray, set the timer for 30 minutes.  You don't want it to sit any longer than this prior to going into the oven.
  4. Place a dutch oven into the oven and preheat to 425* .  When preheated, open the oven, take the lid off the dutch oven and slide the boule on the parchment into the dutch oven.  Use a sharp knife to cut a slit in the middle of the boule, cover the dutch oven and bake for 20 minutes.  
  5. Remove the lid of the dutch oven and bake for another 20 minutes, until golden brown and hollow sounding when tapped.
  6. Remove the parchment containing the boule from the dutch oven onto a cooling rack.

NOTES:

Recipe adapted from one found at Hostess at Heart.
Calories
2065.31
Fat (grams)
9.57
Sat. Fat (grams)
1.44
Carbs (grams)
417.51
Fiber (grams)
16.94
Net carbs
400.57
Sugar (grams)
1.80
Protein (grams)
68.58
Sodium (milligrams)
158.40
Cholesterol (grams)
0.00
.Nutritional info is for entire loaf of bread. Each individual slice will differ according to size.
Created using The Recipes Generator

8 comments:

  1. Very nice Wendy! You are going to be a sourdough expert in no time! I love how easy this is. I'll be trying it this weekend!

    ReplyDelete
    Replies
    1. I might be making it again because I need to do something with this batch LOL.

      Delete
  2. My kids adore sourdough, I should make them remember to get it started the night before! And I adore marmalade on my bread, really love that picture. :D

    ReplyDelete
  3. Wow Wendy! This bread came out beautifully and I appreciate you letting me know you made it. That dough looks so smooth and boy is your starter a go-getter!

    ReplyDelete
    Replies
    1. Thanks Julie, I appreciate the recipe, it turned out very nice.

      Delete
  4. What a lovely loaf, Wendy! Perfect toasted for breakfast!

    ReplyDelete

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