Overnight Sourdough Bread - Sticky Wet Dough
Overnight Sourdough Bread - Sticky Wet Dough

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, overnight sourdough bread - sticky wet dough. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Our Wheat Bread is always sprouted, full of flavor, & nothing but nutritious. Angelic Bakehouse is free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. Overnight Sourdough Bread - Sticky Wet Dough This is very easy and simple bread!

Overnight Sourdough Bread - Sticky Wet Dough is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Overnight Sourdough Bread - Sticky Wet Dough is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have overnight sourdough bread - sticky wet dough using 6 ingredients and 33 steps. Here is how you cook that.

The ingredients needed to make Overnight Sourdough Bread - Sticky Wet Dough:
  1. Take 100 g Homemade Sourdough Starter (water/flour=50/50)
  2. Prepare 250 g Water
  3. Make ready 1 tsp Honey
  4. Prepare 1 1/2 tsp Salt
  5. Make ready 380 g All Purpose Flour
  6. Make ready 2 tsp Olive Oil★

If you want to mix bread earlier in the day. Remove the dough from the refrigerator to sit out while the oven preheats. In a large bowl, combine the starter and water.; Stir in the flour, and then add the salt. Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix!

Steps to make Overnight Sourdough Bread - Sticky Wet Dough:
  1. 11:00am- - Take the Sourdough Starter out of the fridge.
  2. 1:00pm- - Put the sourdough starter, water, honey and salt into the large bowl.
  3. Mix well.
  4. Add the all-purpose flour.
  5. Set the flat beater and mix for 30 seconds on the lowest speed.
  6. Change to the dough hook.
  7. Add olive oil.
  8. Mix about 30 seconds.
  9. Put the dough into a lightly oiled container.
  11. Leave it in a warm place.
  12. 1.5 hours later, fold the dough.
  13. Do the same thing again 1.5 hours later.
  14. After the dough become 3 times the original size, fold it again and rest it in the fridge over night.
  15. Morning- - Take the container out from the fridge and wait for a few hours until it is room temperature.
  16. Preheat the oven to 500F. (pizza pan too)
  17. Turn out the dough onto a kitchen surface.
  18. Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered.
  19. Use a banneton basket, heavily dusted with flour. (I don't have a banneton basket, so I'm using a loaf pan with a kitchen cloth.)
  20. Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up)
  21. Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours)
  22. After 1.5-2 hours, it looks like this.
  24. Cover with kitchen towel.
  25. Cover it with a cutting board and press with your hand. Then turn it upside down.
  26. Remove the loaf pan.
  27. Remove the kitchen towel.
  28. It looks like this.
  29. Using a thin sharp knife, score two or three times on the top of the loaf.
  30. Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven.
  31. Immediately spray with water 5 time inside the oven and close it quickly. Bake 5 minutes at 500F, 18 minutes at 450F. (I don't like it too hard so I bake it a little less time.)
  32. Slice and eat!

Adding more flour is fine, up to a point, but the best bread is made from wet dough. Put plenty of flour on your work surface to prevent the dough sticking to it, and more. Notice that it's already developed a smoother texture. Folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough. I'm so glad I've found this forum.

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