Overnight bread

Ingredients

Instructions

  1. Autolyse: mix flour and water by hand in a large container or bowl. Cover and let sit 30 minutes.
  2. Final mix: Add salt and yeast. Pinch dough between thumb and fingers to split it in smaller pieces, then stretch and recombine. Repeat for several minutes to integrate salt and yeast.
  3. Bulk fermentation: Leave covered overnight, 12 to 14 hours, until roughly doubled or tripled in volume. There might be some small bubbles.
  4. Shaping: Place dough on a floured counter. Shape into a ball by folding corners into the center, then flip it over and roll against the counter with palms held against the sides to tighten the dough.
  5. Proofing: Proof in a covered pannier or bowl about one hour. Meanwhile, preheat oven to 450 ºF with dutch oven inside.
  6. Baking: Carefully place dough in the hot dutch oven. Bake covered for 30 minutes, then uncovered for 10 to 20 minutes.
  7. Remove from dutch oven and cool on a wire rack. Wait at least 20 minutes before slicing.

Notes