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Sourdough bread is a very old, traditional bread. It has been dated back to Ancient Egypt, thousands of years ago. The process of using sourdough as a leavening agent is similar to other leavening agents, but it is natural, easier to digest, and contains healthy gut bacterias. Studies have shown that sourdough bread is more tolerable than regular bread for people with gluten sensitivities.
Recently, sourdough bread has become a popular hobby. There are many ways of making it and it can be a beautiful artistic creation, that sometimes is too beautiful to want to cut.
Although I appreciate the art in sourdough making, I prefer to make it in a loaf, rather than a boule, because we use it as everyday sandwich bread. Many recipes require stretching and folding, this recipe does not. It is easy enough to mix together before bed, shape and rise when you wake up, and bake before lunch time.
I make 2 loaves at a time, cut them, and bag them for the freezer. To thaw for a sandwich, just wrap the two pieces in paper towel and microwave for about 20 seconds.
Easy Overnight Sourdough
Equipment
- Mixer with dough hook
- digital scale
- 2 loaf pans
- electric knife
Ingredients
- 1000 G Bread flour
- 20 G Salt
- 300 G Active sourdough starter
- 460 G Warm water
- 180 G Softened butter
- 60 G Honey
Instructions
- Add all ingredients to the stand mixer bowl, zeroing between ingredients so measurements are accurate.
- Mix all ingredients with the dough hook for about 7 minutes on low speed.
- Cover and let dough rest for 30 minutes.
- After the 30 minute rest, knead dough with dough hook on low speed for about 3 minutes.
- Remove dough hook and cover bowl with a damp tea towel over night. This should be between 10-12 hours. The dough rises best when it is in a warm place. The rise time is greatly affected by the temperature of the house.
- The dough should be double in size after rising. Remove dough from bowl weigh dough ball. Divide dough ball into 2 equal pieces. I usually have around 1000G for each loaf.
- Grease loaf pans with softened butter.
- Using your hands, shape each dough ball into a long rectangle, approximately 9 inches by 16 inches. I use the bread pan as a guide on width, being the shorter side of the rectangle. Roll the rectangle pinch and tuck sides together. The rolled dough should be long enough to fit snuggly in the loaf pan.
- Place the dough in loaf pan and allow to rise for around 2-4 hours. This time varies depending on the temperature of the house.
- Preheat oven to 350 degrees.
- The loaves should be risen to just above the pans. Place both loaves in the oven for 50 minutes, or until a digital thermometer reaches 190 degrees.
- Remove loaves from oven and lightly spread butter on top of loaves.
- Remove loaves from pans onto a wire cooling rack.
- Once loaves are completely cool (about 1 hour), cut even slices with electric knife.
- Put cut loaves into a large bag and freeze.
