Overnight Sourdough Bread

This bread is to die for. So yummy! My daughter found this recipe on hostessatheart.com after she got a sourdough start and is so good! Move over LaBrea! Use organic ingredients as much as possible.

Ingredients:

150 grams of bubbly sourdough starter

285 grams purified water or filtered water at room temperature

500 grams bread flour 

9 grams sea salt - fine

Instructions:

1.  Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest of or 30 minutes.

2.  Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight.  In the morning it will have doubled in volume at least.

3.  Preheat the oven to 240/250 C or 475 F and place your lidded pot inside to heat up.  You can use an enamel dutch oven or aluminum roaster.  You can also put the dough into a cold pot.

4.  Dust your counter with flour.  Use a rimmed baking sheet lined with parchment paper and then dusted with rice flour.  It makes it easy to pick up the dough.  Scrape the dough out onto the counter.  Don't punch it down. You want to keep as many of those bubbles as you can

5.  Pull the outside thirds into the middle and shape as you wish.  Try to pull the outside of the dough as tightly as possible so it will hold its shape well.  Try to shape it into a ball.

6.  Cover loosely with some oiled plastic wrap.  Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should not be overdone.

7. Remove the plastic wrap and slash with a sharp knife.

8.  Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot.  You can lift the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.

9.  Reduce the heat to 220 C (425 F. Convection/regular). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.

10.  Immediately remove from the pot and cool on a cooling rack completely before slicing.