Overnight wheat bread

This is quite simple and not difficult to make yeast bread. You do not need to knead it and it rises and rests when we sleep. Without adding a rye flour we get traditional bread which has crunchy skin, firm center and wonderful smell. Baking with water pretends that it is a traditonal Dutch oven and thank it we have well-baked and crunchy loaf of tasty bread. Enjoy!

 

1 loaf

Ingredients:

  • 3 cups minus 3 tablespoons (450g)  wheat bread flour
  • 1¼ teaspoon active dry yeast
  • 1½ teaspoon salt
  • 350 ml water from the cold tap

 

In a bowl of a stand mixer fitted with hook attachment place the flour and yeast. Mix them shortly then add salt and mix again. Pour in the cold water and mix on the slowest speed to make very soft and sticky dough. Continue mixing for a 1 minute. The dough won’t be smooth, glossy and elastic like conventional bread dough but don’t worry. Cover the bowl with cling film and place in the fridge for at least 6 hours, preferably overnight but no longer than 24 hours. The dough will slowly rise until double in size and then slightly fall back.

Next day the dough will be cold and firmer. Flour your hands and scoop it out from the bowl. Knead gently and shape the dough into a ball. Place back to the bowl, cover and leave for 2 hours until comes to the room temperature and rises.

Preheat oven to 450°F (230°C).Place empty roasting tin on the lowest shelf in the oven and leave it there for preheating. Line a baking tray with parchment paper and set aside.

Remove the dough from the bowl and shape into slightly flatten ball. Place on the lined baking tray and dust with flour. Make 5 deep slashes across the top of the ball. Place the tray with the bread in the lower part of the oven (next to last shelf), just above the empty tin. Pour a jug of cold water into the hot roasting tin to produce a burst of steam then quickly close the oven door. Bake for 30-35 minutes until it is a rich golden brown and sounds hollow when tapped on the underside. Cool on a wire rack.


 

Recipe comes from the book 'The GBBO Perfect cakes and bakes...', however I modified slightly the preparing.

Category: Breads.

Tags: wheat, yeast.

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