Overnight 500g Sourdough Bread recipe is a great basic recipe to make if you are just getting started baking Sourdough bread or have been at it for years.
This Overnight 500g Sourdough Bread recipe represents my first dance with Sourdough bread baking. Learning how to bake Sourdough Bread has been on my bucket list for several reasons. This month’s BreadBakers theme was the push that I needed.
I’m one of those people that like to learn. To clarify, I like to learn about things that interest me. I create an editorial calendar each year and schedule time to take courses or read up on topics. Sourdough Bread has been on this list for 3 years! I’ve let uncertainty and trepidation keep me from jumping on the Sourdough Bread bandwagon.
This month’s BreadBakers group pushed me off the procrastination train to nowhere. When Karen from Karen’s Kitchen Stories announced that this month’s Bread Bakers theme was Breads with levain (sourdough), biga, poolish, and soakers, I thought that was the perfect opportunity to get my big girl pants on and give it a try. She gave us several months heads up so I had plenty of time to work on it.
So I thought. I made two attempts to make my own starter before relying on a dried starter that worked. I made three beautiful loaves that were simply delicious.
As soon as I got a bit of confidence my starter started to weaken and I’m getting nervous. If nothing else, I have to be honest. I am really excited to create such a beautiful bread but am such a novice that I need a lot more experience before I can claim to be experienced with sourdough.
Don’t have time to make it now? Pin it for later!
Overnight 500g Sourdough Bread recipe is a great basic recipe to make if you are just getting started baking Sourdough bread or have been at it for years.
- 150 grams bubbly starter
- 285 grams purified water or filtered water at room temperature
- 500 grams bread flour organic
- 9 grams sea salt fine
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Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
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Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight. In the morning it will have doubled in volume at least.
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Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
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Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.
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Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule.
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Cover with some oiled plastic wrap loosely. Allow to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
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Remove the plastic wrap and slash with a sharp knife or lame.
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Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
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Reduce the heat to 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
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Immediately remove from the pot and cool on a cooling rack completely before slicing.
This dough is started at about 8 p.m.
Start with 285g of water but if the dough is too dry add up to an additional 15g.
Prep time includes an 8 hour overnight proof.
I’m going to keep working on this sourdough beast, and will be taking notes to share. This recipe is delicious and not difficult if you have an active starter. Once I get there I plan on attempting a longer fermentation for that great briny sourdough flavor that we love.
This bread was made possible by the resources and recipes shared by Elaine, Selma, and Celia!
I don’t whine about all of my bread attempts. Here are a few of my favorite successes!
Cuban Medianoche Bread Recipe
Spiced Apple Star Bread Recipe
6 Ingredient Simple Classic Italian Bread Recipe
Now let me share what these other amazing bakers have done with this challenge. I know I’ll be taking notes!
- Buttery Sourdough Biscuits from Cook’s Hideout
- Cinnamon Raisin Sourdough Bread from Mayuri’s Jikoni
- French Baguette from A Day in the Life on the Farm
- Golden Sourdough Garlic Focaccia from Ambrosia
- Hokkaido Bread with Tangzhong from Sonlicious
- Overnight 500g Sourdough Bread from Hostess at Heart
- Pai Bao with Tangzhong from All That’s Left are the Crumbs
- Peanut Bread from Passion Kneaded
- Poolish Dough Pizza Crust from Palatable Passtime
- Sourdough Focaccia with Crispy Garlic from Baking Sense
- Sourdough Pain Noir from What Smells So Good?
- Sourdough Whole Wheat Flatbreads from Sneha’s Recipe
- Walnut Levain Bread from Karen’s Kitchen Stories
- Whole Wheat Papo Secos – Portuguese Rolls from The Schizo Chef
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
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