Overnight White Bread

Step 1

With your hand, mix the flour and the water in the Cambro bucket or a very large bowl. Cover and let rest for 30 minutes.

Step 2

Sprinkle the salt and the yeast over the dough, and, with a wet hand, fold the "sides" of the dough over the salt and yeast, and then pinch the dough a few times to incorporate. Stretch and fold the dough from all four sides, and then pinch the dough a few more times. Finish with a final set of stretch-and-folds. Cover and let sit for 30 minutes.

Step 3

Do three more stretch-and-folds, every 30 minutes, covering the dough each time. After the final time, cover the dough and let it rest at room temperature overnight. The dough should have nearly tripled in size and be quite bubbly on top.

Step 4

Generously flour two proofing baskets or towel lined bowls with flour. I use a 50/50 mixture of wheat and rice flour to prevent sticking.

Step 5

With a wet hand or a wet dough scraper, gently scrape the dough out on to a lightly floured work surface. Divide the dough in half with a bench scraper. Gently shape each dough piece into a ball, and let it rest on the work surface, seam side down for 10 to 15 minutes.

Step 6

After the bench rest, using your bench knife and hands, tighten up the shape of the dough ball by gently sliding the ball along the counter from all sides to create a taut skin. Place the dough, seam side down (see note above) in the baskets/towel lined bowls, and cover with oiled plastic wrap. About 45 minutes before baking, heat your oven to 475 degrees F with two Dutch ovens in the oven. If you only have one pan, you can bake the loaves one at a time.

Step 7

Let rise for 60 to 80 minutes, until it slowly springs back when poked with your finger, but not all of the way.

Step 8

Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place a piece of parchment over the dough, and invert a dinner plate over the parchment. Flip the dough over, remove the basket/bowl, and place the dough in the Dutch oven using the parchment paper as a sling (leave the paper under the dough). Cover the loaf with the top of the Dutch oven, and place it in the oven. Repeat with the second loaf.

Step 9

Bake covered for 30 minutes. Remove the Dutch ovens from the hot oven and place the loaves onto a sheet pan and return them to the oven, being careful not to burn yourself. Bake for 15 to 25 minutes more, until a deep golden brown, and the internal temperature reaches 210 degrees F. Cool completely (at least an hour) on a wire rack.

Step 10

With your hand, mix the flour and the water in the Cambro bucket or a very large bowl. Cover and let rest for 30 minutes.

Step 11

Sprinkle the salt and the yeast over the dough, and, with a wet hand, fold the "sides" of the dough over the salt and yeast, and then pinch the dough a few times to incorporate. Stretch and fold the dough from all four sides, and then pinch the dough a few more times. Finish with a final set of stretch-and-folds. Cover and let sit for 30 minutes.

Step 12

Do three more stretch-and-folds, every 30 minutes, covering the dough each time. After the final time, cover the dough and let it rest at room temperature overnight. The dough should have nearly tripled in size and be quite bubbly on top.

Step 13

Generously flour two proofing baskets or towel lined bowls with flour. I use a 50/50 mixture of wheat and rice flour to prevent sticking.

Step 14

With a wet hand or a wet dough scraper, gently scrape the dough out on to a lightly floured work surface. Divide the dough in half with a bench scraper. Gently shape each dough piece into a ball, and let it rest on the work surface, seam side down for 10 to 15 minutes.

Step 15

After the bench rest, using your bench knife and hands, tighten up the shape of the dough ball by gently sliding the ball along the counter from all sides to create a taut skin. Place the dough, seam side down (see note above) in the baskets/towel lined bowls, and cover with oiled plastic wrap. About 45 minutes before baking, heat your oven to 475 degrees F with two Dutch ovens in the oven. If you only have one pan, you can bake the loaves one at a time.

Step 16

Let rise for 60 to 80 minutes, until it slowly springs back when poked with your finger, but not all of the way.

Step 17

Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place a piece of parchment over the dough, and invert a dinner plate over the parchment. Flip the dough over, remove the basket/bowl, and place the dough in the Dutch oven using the parchment paper as a sling (leave the paper under the dough). Cover the loaf with the top of the Dutch oven, and place it in the oven. Repeat with the second loaf.

Step 18

Bake covered for 30 minutes. Remove the Dutch ovens from the hot oven and place the loaves onto a sheet pan and return them to the oven, being careful not to burn yourself. Bake for 15 to 25 minutes more, until a deep golden brown, and the internal temperature reaches 210 degrees F. Cool completely (at least an hour) on a wire rack.