Homemade Overnight Bread
Overnight bread is great when you don't have time to make a loaf in one day. The dough rests in the refrigerator for a day so you can bake it later.
Ingredients
- 3/4 cup lukewarm water (105F / 40C) (175 grams)
- 1/2 teaspoon active dry yeast
- 2 cups + 1 tablespoon all purpose flour (divided) (250 grams)
- 1 tablespoon olive oil
- 3/4 teaspoon salt
Instructions
- In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes then stir. Add half the flour and start to knead with the dough hook, then add remaining flour and knead just to combine, then cover with a clean towel and let rest 10 minutes.
- Add the oil and knead then add the salt and knead for another 3 minutes.
- Place the dough on a lightly floured flat surface and flatten into a small rectangle, fold one third of the dough into the middle and the other end over top, pulling the dough gently as you fold (like an envelope), do this three times, then cover with a clean tea towel and let rest 10 minutes. Repeat this folding and resting 5 times to equal 50 minutes of rest time. Then place the dough in a lightly oil bowl, turning to coat the dough, cover the bowl with plastic and refrigerate 20 - 24 hours.
- Remove from the fridge and let sit 30 minutes. Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1-2 hours.
- Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven.
- Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 minutes or until done. Move immediately to a wire rack to cool. Let cool completely. Enjoy!
Nutrition
Calories: 1053kcalCarbohydrates: 193gProtein: 28gFat: 17gSaturated Fat: 2gSodium: 1752mgPotassium: 325mgFiber: 8gSugar: 1gCalcium: 38mgIron: 12mg
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