Overnight Yeast Bread
Course:
Bread (savory)
Ingredients
- 500 grams Bread Flour
- 1 teaspoon Dried Yeast (bit less than 7g)
- 2 teaspoons Salt
- 330 grams Water (lukewarm)
Notes
Great for garlic bread.
Steps
Night before:
- Combine the flour, yeast and salt into a large mixing bowl, stir well.
- Pour in the water little by little and mix with a wooden spoon to form a shaggy dough.
- Flour your hands and bring the dough together to form a ball in the bowl.
- Cover with cling film or a damp tea towel and leave the bowl in an ambient spot in the kitchen overnight for 12-13 hours.
Next day:
- Then next day, flour the worktop and gently scoop the dough out of the bowl. Be gentle with it, don’t knock out all the air. Bring the dough into a round shape, sprinkle some flour on top.
- Cover with a damp tea towel, leave to rise for 1 hour in a warm place.
- 30 minutes into the dough rising time preheat the oven 230ºC fan with cast iron inside.
- Remove cast iron from the oven, put dough on it, and score.
- Place 2 ice cubes onto cast iron and put lid on top.
- Bake for 30 minutes with the lid on.
- Remove the lid and bake for a further 10-15 minutes until nicely golden on top.
- Place the bread on a wire rack to cool for 30 minutes.
Source: https://www.instagram.com/reel/C5jPvjVMAIR/?igsh=M3JoNnZicW9teGV6