There’s something truly special about the smell of freshly baked bread filling your home. The crackling sound of a crusty loaf cooling on the countertop is a comfort like no other. If you’re a fan of homemade bread but short on time during the day, this Overnight Sourdough Bread Recipe 2 is just what you need. By preparing the dough the night before and allowing it to ferment slowly in the refrigerator, you can wake up to the delightful task of simply shaping and baking a delicious, tangy sourdough loaf.
**Ingredients:**
– 1 cup active sourdough starter
– 3 cups bread flour
– 1 ½ cups water
– 1 ½ teaspoons salt
**Instructions:**
1. **Prepare the Dough (Night Before):**
– In a large mixing bowl, combine the active sourdough starter and water. Stir gently to mix.
– Add the bread flour and salt to the bowl. Use a wooden spoon or your hands to combine all ingredients until a shaggy dough forms.
– Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes.
2. **Bulk Fermentation:**
– After the initial rest, perform a series of stretches and folds by reaching underneath the dough and pulling it over the top. Do this 4 times, rotating the bowl each time.
– Cover the bowl again and let the dough rest for another 30 minutes at room temperature.
– Repeat the series of stretches and folds for a total of 3 times every 30 minutes, then cover the bowl tightly with plastic wrap.
3. **Refrigerate Overnight:**
– Place the covered bowl with the dough in the refrigerator and allow it to ferment overnight for at least 8 hours.
4. **Preheat and Shape:**
– The next morning, preheat your oven to 450°F (230°C). Place an empty baking pan on the lower rack to preheat along with the oven.
– Remove the bowl from the refrigerator and let the dough sit at room temperature for 30 minutes.
– Lightly flour a clean work surface, then turn the dough out onto it. Shape the dough into a round by folding the edges towards the center, creating tension on the surface.
5. **Final Rise and Bake:**
– Place the shaped loaf onto a floured piece of parchment paper and into a proofing basket or a bowl lined with a kitchen towel.
– Cover the loaf with the towel and let it rise at room temperature for about 1 hour, or until it has increased in size by one-and-a-half times.
– Just before baking, score the top of the loaf with a sharp knife or bread lame.
– Carefully transfer the loaf with the parchment paper into the preheated oven. Add ice cubes to the preheated baking pan to create steam, then bake for 40-45 minutes, until golden brown and the crust sounds hollow when tapped.
Enjoy your freshly baked Overnight Sourdough Bread 2 alongside your favorite spreads, soups, or simply with a generous slather of butter. The combination of tangy sourdough flavor and a crispy crust will surely make this recipe a staple in your home baking routine. Feel free to experiment with different flours or add-ins to create your own unique twist on this versatile bread. With just a little planning ahead, you can savor the comforting aroma of homemade sourdough without sacrificing your precious daytime hours.
