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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, overnight sourdough bread - sticky wet dough. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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 I will embed them here so you don't have to run around finding them. If you bake up this bread, just remember to keep your hands wet whenever you.

Overnight Sourdough Bread - Sticky Wet Dough is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Overnight Sourdough Bread - Sticky Wet Dough is something that I’ve loved my whole life.

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

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

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 crumb is out of this world! My Favorite Way To Make Bread. The dough is still soft and sticky..

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.
  11. Leave it in a warm place.
  12. 1.5 hours later, fold the dough.
  13. Do the same thing again 1.5 hours later.
  14. After the dough become 3 times the original size, fold it again and rest it in the fridge over night.
  15. Morning- - Take the container out from the fridge and wait for a few hours until it is room temperature.
  16. Preheat the oven to 500F. (pizza pan too)
  17. Turn out the dough onto a kitchen surface.
  18. Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered.
  19. 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.)
  20. Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up)
  21. Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours)
  22. After 1.5-2 hours, it looks like this.
  24. Cover with kitchen towel.
  25. Cover it with a cutting board and press with your hand. Then turn it upside down.
  26. Remove the loaf pan.
  27. Remove the kitchen towel.
  28. It looks like this.
  29. Using a thin sharp knife, score two or three times on the top of the loaf.
  30. Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven.
  31. 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.)
  32. Slice and eat!

After rolling up. some gas bubbles are seen on the surface. Until this time, I expected that I could have a better bread than before. While prooving, it became wetter and stuck to the basket. I dropped the dough while transfering to the. For wet doughs, I coat my hands and work surface with a little olive oil.

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