Overnight Sourdough Bread – Sticky Wet Dough. This is 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! This video shows the folding during bulk ferment and first shaping.
If you like my videos, please hit the thumbs up button as that lets me know you want more. Because my schedule allows me to be home in the mornings. There's an overnight sourdough bread formula in my book, but this one is different. You can have Overnight Sourdough Bread – Sticky Wet Dough using 6 ingredients and 33 steps. Here is how you achieve that.
Ingredients of Overnight Sourdough Bread – Sticky Wet Dough
- It’s 100 g of Homemade Sourdough Starter (water/flour=50/50).
- You need 250 g of Water.
- You need 1 tsp of Honey.
- Prepare 1 1/2 tsp of Salt.
- You need 380 g of All Purpose Flour.
- It’s 2 tsp of Olive Oil★.
The dough has whole wheat, rye and bread flour and is very sticky with If you bake up this bread, just remember to keep your hands wet whenever you are handling the dough! 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! Wet and sticky dough is difficult to work with and shape.
Overnight Sourdough Bread – Sticky Wet Dough step by step
- 11:00am- Take the Sourdough Starter out of the fridge..
- 1:00pm- Put the sourdough starter, water, honey and salt into the large bowl..
- Mix well..
- Add the all-purpose flour..
- Set the flat beater and mix for 30 seconds on the lowest speed..
- Change to the dough hook..
- Add olive oil..
- Mix about 30 seconds..
- Put the dough into a lightly oiled container..
- .
- Leave it in a warm place..
- 1.5 hours later, fold the dough..
- Do the same thing again 1.5 hours later..
- After the dough become 3 times the original size, fold it again and rest it in the fridge over night..
- Morning- Take the container out from the fridge and wait for a few hours until it is room temperature..
- Preheat the oven to 500F. (pizza pan too).
- Turn out the dough onto a kitchen surface..
- Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered..
- 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.).
- Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up).
- Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours).
- After 1.5-2 hours, it looks like this..
- .
- Cover with kitchen towel..
- Cover it with a cutting board and press with your hand. Then turn it upside down..
- Remove the loaf pan..
- Remove the kitchen towel..
- It looks like this..
- Using a thin sharp knife, score two or three times on the top of the loaf..
- Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven..
- 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.).
- Slice and eat!.
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In fact, you might have to shape the dough more than once if it's spreading too much. Once the dough is baked, you slice a piece of warm, crusty bread at just the right moment and inhale the aroma that has come from your creation. This bread requires no-kneading and very little dough handling! You do not need to pre-heat your dutch oven as most sourdough recipes call for! Hi Bettie I'm making my first sourdough loaf and yours doesn't look a wet and sticky as mine I'm getting loads of dough sticking to my hands at.
