Trying out an overnight bread recipe

One of the things we enjoy doing is baking bread and experimenting with bread recipes.

Unfortunately, none of us are particularly able bodied. In what way may be different for each of us, but it’s not unusual for none of us to be up to kneading dough at the same time. I would happily use a bread machine, but not only do we not have enough outlets for another kitchen appliance, but even the ones we do have trip the power bar if we use more than one at the same time (before we started using the power bar, it would trip the breaker, and we’d have to climb up a small ladder, onto a shelf, to reach the breaker box and flip it back on).

Last night, I decided to try a plain, basic, overnight bread recipe that would not require kneading. After a bit of searching, I found this one.

Of course, I didn’t follow it exactly, but I stayed close. 😉

One of the things I changed was to add a bit of sugar to the yeast and water mixture, just to feed the yeast.

I did not transfer it to another bowl, drizzle it with oil, then put it in the fridge. The bowl I used has a lid, so I left it in the same bowl and skipped the oil and plastic wrap. We also did not have room for such a large bowl in the fridge. I suppose I could have put it in the old kitchen, which is easily as cold as a fridge, but out dining room is pretty chilly, too, and I was feeling lazy. So I left it on the dining table overnight.

The only other difference is that I used half a cup less flour than the recipe called for. It’s really dry here in the winter, and that has a very noticeable affect on how much flour we use, vs what recipes call for, this time of year. I worked that last half cup of flour in by hand, and could feel that adding more would leave me with a regular, stiffer bread dough, so I left it be.

Here is how it looked in the morning.

What bubbly heaven! It actually looks like you could pour it!

Looks, however, can be deceiving.

While it was certainly a soft and sticky dough, it did pull away from the sides very easily as I stirred it down and worked it a little bit.

Now, my plan had been to use this to make hamburger buns.

Ha! Silly me!

Not the right dough for that! I supposed I could have done it, but I was prepping this to rise before heading out to do my morning rounds, so I just didn’t have time to be fuzzy.

Instead, I made a couple of very lopsided loaves on a pan I’d prepared for buns. 😀

I then left it to rise in a warm oven, then headed out to do my morning rounds and take care of critters.

I gave the loaves about an hour to rise before preheating the oven to 450F.

This is how they looked, while the oven was preheating.

I need to sharpen my knives. 😀

Here they are, after baking for 20 minutes. They were so pale, I was concerned they might not have had enough time, but when I pulled them apart, I could see they were just fine.

The resulting bread had a lovely, spongy crumb. The texture is soft and chewy, and it had a bit of a sourdough tang!

It was definitely a hit!

I think the next time I make bread using old dough the way my Babcia did, I will try it as a variation of this overnight bread. I would just have to adjust the quantities to make sure I have extra to remove for the next batch.

Once again, if you feel like giving it a try, this is the recipe I worked from.

I definitely recommend it!

The Re-Farmer

4 thoughts on “Trying out an overnight bread recipe

  1. Pingback: Babcia’s Bread Experiment, part 10: No Knead bread | The Re-Farmer

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