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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, overnight sourdough bread - sticky wet dough. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Overnight Sourdough Bread - Sticky Wet Dough is only one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Overnight Sourdough Bread - Sticky Wet Dough is something that I’ve loved my whole life. They are fine and they look fantastic.

I have this great recipe for a super sticky wet dough sourdough bread which is fermented overnight. It isn't the easiest dough to work with, but the flavor of the bread and the moistness of the. Why Is My Sourdough Dough So Sticky?

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

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

Spiced Apple Star Bread; Pro tips for Overnight Sourdough Bread. If you want to mix bread earlier in the day. Remove the dough from the refrigerator to sit out while the oven preheats. Notice that it's already developed a smoother texture.

Instructions 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.1. Leave it in a warm place.
  10. 1.5 hours later, fold the dough.
  11. Do the same thing again 1.5 hours later.
  12. After the dough become 3 times the original size, fold it again and rest it in the fridge over night.
  13. Morning- Take the container out from the fridge and wait for a few hours until it is room temperature.
  14. Preheat the oven to 500F. (pizza pan too)
  15. Turn out the dough onto a kitchen surface.
  16. Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered.
  17. 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.)
  18. Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up)
  19. Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours)
  20. After 1.5-2 hours, it looks like this.1. Cover with kitchen towel.
  21. Cover it with a cutting board and press with your hand. Then turn it upside down.
  22. Remove the loaf pan.
  23. Remove the kitchen towel.
  24. It looks like this.
  25. Using a thin sharp knife, score two or three times on the top of the loaf.
  26. Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven.
  27. 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.)
  28. Slice and eat!

Folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough. There's an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough. I've finished all of the videos that show you step by step how to make this bread.

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