There’s something truly magical about waking up to the aroma of freshly baked bread wafting through the house. When I first made this overnight sleep on bread, I was instantly transported to my grandmother’s kitchen, where the scent of warm bread made everything feel just right. It’s pure comfort food, perfect for gatherings, family meals, or simply enjoying a piece with a generous spread of butter. Each bite is like a cozy hug.
At the heart of this recipe are simple yet impactful ingredients: 370 grams of bread flour, 296 grams of water, 93 grams of active sourdough starter, 8 grams of salt, and 12 grams of olive oil. Each element plays a vital role. Together, they create a flavor profile that is rich yet subtle, with a delightful crust that cradles an incredibly light and airy crumb. This combination results in a loaf that not only looks impressive but also tastes divine.
What makes this method stand out is its ease. You start by mixing the flour, water, and starter, allowing a shaggy dough to form and resting it for thirty minutes. Then, you add salt and olive oil, stretching and folding to develop the dough’s strength. After a bulk fermentation of four to six hours, it doubles in size and becomes wonderfully airy. Just shape it gently and let it chill in the fridge overnight before baking it in a Dutch oven to achieve that perfect crust.
Imagine enjoying this bread on chilly nights, perhaps slathered with homemade jam or served alongside a warm bowl of soup. It’s great for potlucks or simply as a perfect accompaniment to your everyday meals. Whatever the occasion, this overnight sleep on bread is sure to impress and comfort.
Why You’ll Love This Overnight Sleep On Bread High Hydration
- Minimal Work: This recipe requires no kneading, making it easier on the hands and perfect for all cooks, especially seniors.
- Few Ingredients: You only need five simple ingredients, all of which are easy to find.
- Delicious Texture: The high hydration level results in an incredibly light and airy crumb, making every slice a delight.
- Flexible Timing: The overnight process allows you to bake bread at your convenience, be it for breakfast or dinner.
- Great for Sharing: This bread is perfect for gatherings, making it a joy to share with family and friends.
Bread Flour Tips
Selecting the right bread flour is crucial for this recipe. Look for high-protein bread flour, which gives the loaf its lovely structure. By opting for unbleached bread flour, you ensure that the bread has enough strength and elasticity. This will help in achieving that airy crumb you desire. It’s also helpful to add a little extra flavor by considering options that are stone-ground, as they offer more texture and taste.
Options for Substitutions
- Substitute whole wheat flour for half of the bread flour for a nuttier flavor.
- Use spelt flour as a substitute for a slightly different flavor and additional nutrients.
- Replace olive oil with melted coconut oil for a unique twist.
- Swap sea salt with kosher salt if you prefer a courser texture.
- Use filtered water if your tap water has a strong taste, affecting the bread’s flavor.
- Try adding herbs like rosemary or thyme into the dough for an aromatic delight.
Watch Out for These Mistakes
When making this bread, it’s easy to feel overwhelmed. One common pitfall is not letting the dough rest long enough. This resting phase allows the gluten to relax and the flavors to develop. Skipping this can lead to a dense loaf.
Another mistake is being impatient during the stretch and fold process. It’s key to perform these folds gradually to strengthen the dough. Give your dough the time it needs to show its potential.
Lastly, don’t forget to shape the dough gently after the bulk fermentation. Handling it too roughly can deflate the airy structure you’ve worked hard to build. Also, when baking, ensure your Dutch oven is fully preheated. This step is crucial for achieving that crisp crust we all love.
What to Serve With Overnight Sleep On Bread High Hydration?
This bread pairs beautifully with many dishes. Consider serving it alongside a warm bowl of vegetable soup or a hearty chili. It also complements fresh salads, providing a satisfying crunch. And for a simple treat, serve it with butter and your favorite jam.
Storage Instructions
Store: Keep leftover bread in an airtight container at room temperature for up to 3 days. If it starts to get stale, toasting it is a perfect option.
Freeze: You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer bag.
Reheat: For best results, reheat slices in a toaster or the oven until warmed through. If using the microwave, heat in short increments to prevent sogginess.
Recipe Info
Preparation Time: 30 minutes (plus 4-6 hours bulk fermentation and an overnight rest)
Cooking Time: 45 minutes
Total Time: Approximately 6-8 hours
Level of Difficulty: Easy
Servings: Approximately 8 slices
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 grams
- Fat: 15-25 grams
- Carbohydrates: 260-280 grams
Ingredients
- 370g bread flour
- 296g water
- 93g active sourdough starter
- 8g salt
- 12g olive oil
Step-by-Step Instructions
Step 1: Mix Ingredients
In a large bowl, combine 370 grams of bread flour, 296 grams of water, and 93 grams of your active sourdough starter. Stir together until a shaggy dough forms, ensuring all the flour is incorporated. Allow this dough to rest for 30 minutes. This resting phase promotes gluten development.
Step 2: Add Salt and Olive Oil
After the rest, add 8 grams of salt and 12 grams of olive oil. Mix thoroughly until the salt and oil are well integrated. Then, perform 4-6 sets of stretch and folds, about 30 minutes apart. Each time, stretch the dough up and fold it over itself, turning the bowl as you go. This technique builds the dough’s strength.
Step 3: Bulk Ferment
Now, let the dough bulk ferment in the bowl for 4 to 6 hours, or until it has doubled in size and looks airy. This fermentation allows the flavors to deepen and the dough to rise beautifully.
Step 4: Shape for Refrigeration
Once the dough has completed its fermentation, gently turn it out onto a lightly floured surface. Shape it into a round loaf, being careful not to deflate it too much. Place it seam-side up into a banneton or a bowl lined with a floured cloth. Cover it and refrigerate overnight.
Step 5: Preheat Oven and Bake
The next day, preheat your Dutch oven to 450°F while the dough comes to room temperature. Once ready, carefully turn the dough out into the hot Dutch oven. Cover with a lid and bake for 20 minutes. After that, remove the lid and bake uncovered for an additional 25 minutes, or until the crust is golden brown. Let it cool before slicing.
In conclusion, this overnight sleep on bread is not just a recipe; it’s an experience that brings warmth and joy to any kitchen. The ease of preparation and the delightful results make it a staple for any home cook. I encourage you to try it out! Share your thoughts, experiences, or variations you’ve made. Explore more similar posts for even more comforting recipes that fit the warmth of your home.
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Overnight Sleep On Bread
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 360 minutes
- Yield: 8 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A magical overnight bread recipe that combines simplicity with delightful flavor, perfect for gatherings or everyday meals.
Ingredients
- 370g bread flour
- 296g water
- 93g active sourdough starter
- 8g salt
- 12g olive oil
Instructions
- Mix the bread flour, water, and sourdough starter in a large bowl until a shaggy dough forms. Allow to rest for 30 minutes.
- Add salt and olive oil, mixing thoroughly. Perform 4-6 sets of stretch and folds, about 30 minutes apart.
- Let the dough bulk ferment for 4 to 6 hours, until doubled in size.
- Turn the dough out onto a floured surface and shape it into a round loaf. Refrigerate overnight.
- Preheat your Dutch oven to 450°F. Once ready, turn the dough into the hot Dutch oven, cover, and bake for 20 minutes. Remove lid and bake for an additional 25 minutes until golden brown.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
