Overnight country brown sourdough bread

Delicious Overnight country brown sourdough bread with just 4 ingredients flour, water, salt and starter. Goes well as toast or sandwich. 

I love my sourdough starter, as it helps me to make delicious bread. I have two them in my hand but only one is surviving now and other one died. I make sourdough bread because it is healthy and helpful for my hubby’s diabetes. Yes and it also helps him to control his blood sugar and also it is really filling you don’t need to eat a lot one or two slice is enough until next food. I was experimenting with recipes from my bread book collection, this overnight country brown sourdough bread  from one of my favorite book.

I bake at least one sourdough bread every week. Earlier I used to follow the recipes line by line now I am changing it to put my own twists and taste into the recipe. I like Ken Forkish recipes, however it makes lot of leaven and that means lots of flour for a single recipe. I don’t like to waste any flour as bread flours are really expensive so like to cut down on that part. And I don’t think it will comprise the taste so it is fine. Nowadays due to winter, kitchen is cold so when I crank up the oven it is nice to stand near and watching the baking bread.

For this recipe, increased the whole wheat flour than the original recipe and also increased the hydration as I am obsessed with yeasty holes. Yes I was able to get the perfect ears in bread while baking also. Baking is always fun when you get what you looking for. This is simple and delicious bread as soon as I took photo’s my little guy want to taste the bread. They are really delicious and with good crust and chewy interior.

Still I need to work on the scoring part, as I know practice make it perfect. Today we went to DPS to change our address in the Driver’s license, the officer who attended me wanted the naturalization certificate which I didn’t have in hand. But the officer who was helping my husband told him your passport is a proof of citizenship and is enough. Then Hubby told her, that the officer who was helping my wife would not accept the passport. This lady left the seat and went to officer who was helping me and told her to change a sequence on the computer. Finally it got approved and both I and my husband got a new driver’s license. That indicates that for everything working knowledge is needed.

After cutting the bread, I was able to find some tunnel and holes which made me happy.

Coming back to the recipe, here is the delicious overnight country brown sourdough bread. Try it you will love it.

In the morning in a bowl, mix the all the ingredients the leavain

and leave at room temperature for about 5-6 hours.

See the activity

After 6 hours, when the leavain passes float test (add a small piece of leavain into the cup of water and if the leavain float then it is ready) make dough. Add everything including leaven and flours and water into big bowl and mix well with bread whisk and set aside for 30 minutes. It will be just mixed one not well kneaded one.

After 30 minutes add the salt and mix really well. Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature. Repeat the process of folding for another two 30 minutes intervals.

Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough activity.

Transfer the dough to slightly floured surface and shape it into round ball, and transfer to proofing basket.

If you are baking the bread on the same day, leave it for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold fermentation.

When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven or pizza stone. If you are done overnight cold fermentation, then transfer the dough to parchment paper.

Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.

Print Recipe

4.67 from 3 votes

Overnight country brown sourdough bread

Delicious crusty bread with chewy interior, goes well as toast or for sandwich.

Prep Time15 hours hrs

Cook Time45 minutes mins

Total Time16 hours hrs

Course: Main Course

Cuisine: American

Servings: 12 servings

Calories: 168kcal

Ingredients

For Leavain

• 25 g Sourdough starter
• 100 g cool water
• 100 g white flour
• 25 g whole wheat flour

Dough

• 250 g luke warm water
• 190 g whole wheat flour
• 250 g Bread flour
• 11 g sea salt
• Entire Leavain

Instructions

• In the morning in a bowl, mix the all the ingredients the leavain
• and leave at room temperature for about 5-6 hours.
• Starter's magic
• After 6 hours, when the leavain passes float test (add a small piece of leavain into the cup of water and if the leavain float then it is ready) make dough. Add everything including leaven and flours and water into big bowl and mix well with bread whisk and set aside for 30 minutes. It will be just mixed one not well kneaded one.
• After 30 minutes add the salt and mix really well. Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature. Repeat the process of folding for another two 30 minutes intervals.
• Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough activity.
• Transfer the dough to slightly floured surface and shape it into round ball, and transfer to proofing basket.
• If you are baking the bread on the same day, leave it for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold fermentation.
• When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven or pizza stone. If you are done overnight cold fermentation, then transfer the dough to parchment paper.
• Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.
• And close Dutch oven with lid and bake it for about 20 minutes. Then remove the lid and parchment paper and bake it for another 25 minutes and if the bread is not dark brown give another 5 -10 minutes.
• Let cool the bread for 45 minutes and then slice and enjoy.

Nutrition

Calories: 168kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Calcium: 10mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Other few sourdough recipes here 

Hearth Sourdough Loaf 

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.