These easy overnight sourdough breads are ready to eat in around 12 hours from start to finish…for more information on sourdough, fermented food and sourdough starters see my Overnight, no knead sourdough recipe.
Weigh all your ingredients out into a big bowl the night before.
Mix for a minute with your hands…. no kneading required.
Cover with cling film
Shape for a minute each and leave to rise for 30mins
Bake for an hour
its that easy!
- • 300g starter (my starter is roughly the consistency of pancake batter)
- • 20g of salt dissolved in 560g water
- • 1 kg flour
- • 40g olive oil
- • 70g mixed fruit and nuts of choice
- THE NIGHT BEFORE : Weigh all of the above ingredients in a large ceramic bowl, large enough that the dough can rise without touching the cling film you will be putting over the top. Give it a good mix for 1 minute, get your hands in there and give it a good squish about until all the flour is absorbed and the sides of the bowl are cleaned up and incorporated into the dough mixture, shape into a ball.
- Cover the bowl with slightly oiled cling film and leave overnight in a warm spot for 8-12 hours to almost double in size.
- THE MORNING: Divide your work surface in half, flour one half and keep the other half clean.
- Remove the dough from the bowl and place on the floured surface, cut the dough in half, you will not need to punch the air out as the dough will collapse as you fold it in the next stage, this will sufficiently let the air out.
- Sprinkle 50g of the fruit and nut mix over the top of one of the dough’s leaving 20g for the top of the loaf.
- Take the sides of the dough and gather them into the centre working your way around the dough a few times, this should be enough to incorporate the fruit and nuts.
- Turn the dough over so the seam is on the under side and shape the sides with your hands, gently squeezing and turning until you are happy with your shape.
- Sprinkle the remaining fruit & nuts on the top, gently pushing them into the dough with the palm of your hand, reshape the sides once more.
- Move your dough from the floured surface to the clean surface, this will give it something to cling too which will help the dough form a tight ball.
- Do the same pulling & shaping routine with the second dough and transfer to the clean surface.
- Cover both of the dough’s in a lightly oiled sheet of cling film (oily side down) for 30mins for a second rise.
- Put the oven on a very low heat and place your casserole pots with the lids on into the oven to warm up while you are waiting for the second rise to finish, set the timer for 30 minutes, if you are using tins grease them thoroughly with a bit of olive oil or coconut oil and pop them in just 2-3 minutes before baking.
- After 30mins take out your casserole pots and lightly dust the bottom with a layer of corn flour, take the dough and place it straight in the casserole pot, put the lid on and place in the middle of the oven, on gas mark 8/230°C/450°F for 30 mins.
- Take the lid off and continue to bake for another 30mins or until the top looks lovely and brown and the bottom sounds hollow when you give it a tap.
- Leave out to cool for 30mins before slicing.
other fermented recipes from this blog.