Overnight Sourdough Bread Recipe: Perfect for 9-5 Workers скачать в хорошем качестве

Overnight Sourdough Bread Recipe: Perfect for 9-5 Workers

Got a 9-5 job but still want to have amazing homemade sourdough bread for dinner? Totally possible. Full recipe post (with printable recipe card): https://thatsourdoughgal.com/overnigh... In this video, I take you step-by-step through my overnight sourdough bread recipe. I feed my starter in the morning so it peaks before bedtime. For two loaves (what you see in this video), I would wake up and mix together 25g starter, 123g flour, 123g water. This is a 1:5:5 feeding ratio and takes around 10-12 hours to peak in a 70-75F/21-24C home. Around 7-8pm, I'd mix my dough. Around 9-10pm, I'm off to bed and my dough is bulk fermenting on the counter. When I wake up, I shape my dough. The shaped dough goes in the fridge all day. At dinnertime, I preheat the oven to 450F/230C, and I score and bake the loaf. This schedule accommodates anyone who isn't home during the day but still wants fresh sourdough bread with little to no effort. The total hands-on time to make this loaf is less than 20 minutes (estimating 5-10 minutes for initial mixing, 1 minute for each set of stretch and folds, 2 minutes for the pre-shape, 2 minutes for the final shaping, 2 minutes for the scoring and putting in the oven). Nailing the bulk fermentation time may take some trial and error, but within a few bakes, you should have a recipe that works for you. If your loaf turns out overproofed after following this recipe, reduce the amount of starter by 25-50g per loaf. If you're making a double batch like I did in this video, use just 190g instead of 240g on your next try. Keep reducing until your loaves come out perfect. Conversely, if your loaves are coming out underproofed, increase the amount of starter by 25-50g per loaf until it comes out perfect. You may have to continue making this type of adjustment as the temperature of your home fluctuates with the seasons. This is normal and expected. How to tell if your loaf is under or overproofed: https://thesourdoughjourney.com/wp-co... My home was about 70F/21C on average in this video, so if yours is significantly warmer or cooler than mine, you may want to adjust how much starter is in the mix for your first try. Don't be afraid to deviate from recipes. Sourdough is more of a formula/method than a recipe, anyway! I have found that I can let my dough as much as triple in size and still come out with wonderful bread. Don't be afraid to push the limits. If it doesn't come out right on the first try, we look at what went wrong and make an adjustment for the next go! Dough Ingredients (for two loaves; cut in half for one loaf): 1,000g King Arthur unbleached bread flour 650g cool water 240g active starter 20g sea salt Better Cinnamon Sugar Filling: 3 tbsp softened butter 1 tbsp cinnamon 5 tbsp brown sugar 1.5 tbsp flour (bread or all purpose) Cinnamon Sugar Filling I Did In the Video: 4 tbsp butter 1 tbsp cinnamon 5 tbsp brown sugar 2 tbsp bread flour RECIPE TIMELINE: In the morning: Feed your starter. I like a 1:5:5 feeding ratio, or 1 part starter, 5 parts flour, 5 parts water. For one loaf: mix 14g starter, 68g flour, 68g water. For two loaves: mix 25g starter, 123g flour, 123g water. 8pm: Mix dough ingredients together. This starts the bulk fermentation. 8:45pm: Stretch & Fold 1 9:25pm: Stretch & Fold 2 10pm: Stretch & Fold 3 10pm-7:40am: Bulk Fermentation continues 7:40am: Bulk Fermentation ends. Dump out and pre-shape the dough 8am: Final shape and put dough in banneton. I did this a little early. You can ideally wait 30-40 minutes after the pre-shape before doing the final shaping. Put banneton in fridge for the cold retard. 5pm: Preheat Dutch oven to 450F/230C. 5:40pm: Bring banneton out of the fridge. Turn dough onto parchment paper or a bread sling. Score and put in preheated Dutch oven for 30 minutes, covered. 6:10pm: After 30 minutes in the oven, remove lid and bake for an additional 10-15 minutes, or until the top is golden brown and the internal temperature reads 205-210F/96-99C. In a perfect world, let cool for about 90 minutes before slicing open. However, if you want to enjoy the warm bread, enjoy the dang warm bread. Printable recipe: https://thatsourdoughgal.com/overnigh... My fav sourdough tools: https://urlgeni.us/amazon/odlj_ Best budget bread knife (affiliate): https://urlgeni.us/amzn/_ogJD TIME STAMPS: Intro: 00:00-00:04 Mixing the dough: 00:05-00:59 1st stretch & fold: 01:00-01:47 2nd stretch & fold: 01:48-01:58 3rd stretch & fold: 01:59-02:09 Fed my starter: 02:10-02:21 Overnight bulk fermentation time lapse: 02:22-02:28 Dump out & pre-shape: 02:29-03:42 Cinnamon sugar inclusion process: 03:43-05:39 Final shaping: 05:40-06:15 Scoring & baking: 06:16-09:01 Crumb reveal & conclusion: 09:02-10:57