Billy's Overnight Sourdough
Billy’s sourdough is always a raring success at our Dinner Clubs. Now you can make it at home!
Makes 1 loaf
Ingredients
500g white bread flour
300g water (at roughly 23 degrees)
30g dark rye flour
200g sourdough starter, well fed
30g treacle
12g fine sea salt
Instructions
Combine all the ingredients bar the salt in a stand mixer with a dough hook attachment.
Mix on the lowest speed for 4 minutes. During this time, tip in the salt. After 4 minutes up the speed to medium for a further 8 minutes.
Transfer the dough to an oiled bowl, cover with cling film and leave at room temperature for 8 hours.
Remove the dough to a lightly floured surface, knead lightly for 30 seconds by repeatedly bringing the four corners in to the centre.
Place smooth side down, into a well-floured banneton, cover with oiled cling film and place in the fridge overnight.
In the morning remove the banneton and leave for 45 minutes in a warm place, pre heat the oven to 250 degrees, and place a baking tray or casserole, and a roasting tray at the bottom of the oven.
Turn the dough out onto baking paper, and place onto the hot baking tray or casserole. Pour a cup of water into the roasting tin and bake for 25 minutes then turn the heat down to 210 degrees and bake for a further 25 minutes.
The bread is done when in the internal temperature reaches 98 degrees and the bottom sounds hollow once tapped. Leave to cool for an hour before slicing.
