Wheat Overnight Bread

I love the smell of freshly baked bread from the oven. It reminds me of a family home, shared breakfast at one table.
Simple bread with crispy crust and air bubbles. Made on yeast, not sourdough. I use my Kenwood stand mixer to prepare the dough. It is best to start making bread in the evening, around 6pm. Form loaves at 7am next morning, bake them at 8.15am. They should be ready by 9am.

500g wheat flour
390g of water (32 - 35ºC)
11 g salt
0.4g dry yeast

  1. Mix the flour with water in a large dish (it can be a mixing bowl), only to combine the ingredients. Cover and let stand for 20-30 minutes at room temperature.
  2. Sprinkle the dough with salt and dry yeast. Mix the dough thoroughly by using hands (hands should be soaked beforehand so that the dough does not stick) or mix with a hook mixer. Fold the bread dough: stretch it and put on it several times, until salt and yeast are well mixed into the bread dough. The entire process of folding the dough should take about 5 minutes.
  3. Leave the dough to ferment for 12 hours (rising), during which the dough should be folded three times during the first 1.5hrs rising periods. Watch in the video how to stretch and fold bread dough. Form the bread dough between the assemblies and afterwards into a ball and place in a bowl, cover with cling film, set aside in a warm place. 12 - 14hrs after mixing, the dough should almost triple its volume.
  4. Take out the dough, fold it again and form a round loaf. Sprinkle the round dough basket with a mix of wheat flour and rice flour (half-to-half). Carefully move the bread dough into the basket, trying to keep the round shape upside down (the top of the loaves will now be at the bottom of the baskets). Cover the entire basket together with the dough with the cling film (so that the dough does not dry out) and put it in a warm place to rise (it will take about 75 minutes). Note: the rising time for you may vary, you need to feel the right moment, even 15 minutes over the proper rising time can cause the bread to fall.
  5. 45 minutes before baking, preheat the oven at the highest temperature. Bread is best baked in a dutch oven that creates the best bread baking environment. The bread can also be baked on a pizza stone or on a baking tray. For baking, I am currently using an ordinary baking tray or ovenproof dish (remember to sprinkle them very well with flour, because the dough sticks to the edges and it is difficult to pull out the bread).
  6. Unwrap the loaf of cling foil and carefully put it into a hot cast-iron dish (shallower part) or a baking tray, cut lightly (cutting is not necessary, then the bread will break by itself). Bake at 245ºC for 30 minutes undercover (you might use aluminium foil), then 20 minutes without the lid. The bread should be well-baked (note: the baking time should always be adapted to your oven).
  7. Cool bread on a cooling rack.
Note: we do not make bread in a bread machine.
    Bon Appetit! 

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