A Weekend of Bread: Overnight Bread

This bread has interested us for sometime and this is a recipe we have found in our books and have started to modify.

Overnight baking of bread.



500g White flour strong
10g Salt
2.5g Fresh yeast
280ml Water
10g Olive Oil

Mix all the ingredients in a bowl until you form a dense dough. Place it in a plastic bag to seal the moisture in. Leave in the corner of the kitchen for 20 hours. Don't bother looking at it, hold back from prodding, stroking and beating it. Never place it anywhere that is too warm. Just leave the dough to do its thing. You will open your bag to find a beast, it will have doubled and be overflowing the bowl. Split and shape to desired loaf size. You are best forming them into large circular loaves. Do not place in a baking tin, this is rustic baking and you are best either cooking on a heated tray or if possible on an oven bottom. Leave the final dough loaves under a plastic bag forming a dome over the bread. Leave for 2 hours. Heat oven to 220c and place the loaves in the oven. Close the door quickly and turn the heat down to 210c. The loaf will be baked in 30 minutes.

Some more bread posts:
Sharing bread
Basic bread
Overnight bread