Overnight Sourdough Bread

To make 1 boulé loaf. Adapted from Chef John's Sourdough Bread recipe

Necessary equipment:

• Cast iron dutch oven
• Kitchen scale
• Large mixing bowl
• Dinner plate or tin foil
• Parchment paper
• Large spoon
• Non-stick spatula
• 10" banneton or bread form
• Oven mitt

Ingredients:

• 100g Sourdough starter, recently fed
• 270g Lukewarm water
• 8g Table salt
• 394g Bread flour

Instructions:

1. Mix starter, lukewarm water, and salt together in mixing bowl
2. Add flour and stir with spoon until thoroughly mixed -- mixture will be wetter than typical bread dough
3. Cover and let rest until risen to 2x original size (typically 12-36 hours, depends on temperature)
4. Pull and fold dough completely in bowl with spatula
5. Stretch dough into a smooth ball with wet hands
6. Place doughball in floured banneton and cover with plate or tin foil
7. Preheat oven to 500° F with dutch oven inside
8. Let dough rise for 30-60 minutes
9. Soak and crinkle a sheet of parchment paper
10. Gently invert banneton to place doughball onto paper, seam side down
11. Cut 1/8" (3mm) deep slit(s) across dough with sharp knife
12. Place doughball on parchment paper into hot dutch oven and cover
13. Reduce temperature to 440° F
14. Bake for 30 minutes or until golden brown
15. Optionally bake for 2-5 minutes with dutch oven lid off for thicker crust
16. Let cool for 45 minutes, or until merely warm to the touch
17. Share and enjoy!

Scaling the Recipe

This bread can be made with a mixture of whole wheat and white bread flour, and I've made it in 75% size, 100% size, and 125% size for parties. I've made it with up to 100% whole wheat flour, and it turned out well. The following table lays out the proportional ingredient amounts for each permutation.

	75%	100%	125%
Starter (g)	75	100	125
Water (g)	203	270	337
Salt (g)	6	8	10
50% whole wheat (g)	148	197	246
66% whole wheat (g)	162	260	324
75% whole wheat (g)	222	296	369
Total flour (g)	296	394	492
Bake time (min)	27	30	33