no knead overnight sourdough bread

 Apsloutno meni najbolji do sad, kad je bijeli u pitanju! Bez previse mijesanja i gledanja na sat... ono kad stignes!

For english scroll down!

Sastojci:

500 gr brasna (Vera stavi 100 gr heljdinog brasna umjesto bijelog) 

350 gr vode

60 gr startera

Sve izmiksati da ne ostane negdje suho, i ostaviti pola sata da se gluten razvije. Posle pola sata (otprilike) staviti 9 gr soli i kasiku meda te dobro izmijesati. Narednih sat i po uraditi strech and fold svakih pola sata, bar dva puta. 

Pokriti zdjelu poklopcem ili najlonom i ostaviti do jutra (da se ne isusuje). 

Ujutru oblikovati i ostaviti u benneton da nadodje. Posle otprilike pola sata (u zavisnosti kako je kuhinja vruca) ukljuciti rernu na 450 F. Rerna bi trebala biti ukljucena bar pola sata, zajedno sa posudom u kojoj cemo peci hljeb. 

Kad je tijesto nadoslo, okrenuti ga na papir pa zasjeci da para moze izlaziti. 

Ubaciit koju kocku leda na dno rerne, i serpu sa vodom. Peci pokriveno 20 minuta na 435 pa otkriti i izvaditi posudu sa vodom, potom smanjiti na 415 peci 10 minuta, smanjiti na 375 F i peci narednih 20 minuta. 

Otvoriti rernu i ostaviti 15 minuta u iskljucenoj rerni. Prijatno!

                                

Ingredients:

500 gr bread flour

350 gr water

60 gr sourdough starter

1 tbs honey (optional)

after autolyzing add 9 gr of salt and mix it. 

Mix all ingredients to incorporate and no dry spot visible (i did mine in kitchen aid mixer). Leave for half hour then perform first stretch and fold. Do few more leaving dough to rest about half hour or more between stretches.  Cover with wet towel and leave on counter till morning. 

In the morning shape bread very gently, place in banneton seam side down, and leave on counter covered with plastic wrap (i use unused shower plastic caps to cover my dough) In  30 minutes turn on oven to 450. Put your iron pan in the oven and wait additional 45 minutes till oven is very hot.  By that time, dough should rise, when you perform finger test, it should leave mark in the dough about 1/2". 

Turn your dough from banneton to the paper upside down, then score as you like. This help steam to get out and bread to rise better in the oven. 

On bottom of the oven, put few ice squares from your freezer. Add water in heavy pan next to a pan with a bread. Bake. 

20 minutes covered on 425, 10 minutes on 415 uncovered, 20 minutes on 375. (temperature inside bread should be around 205 F).  Leave oven door open, for next 15 minutes with bread inside. 

Put on wire rock to cool completely. 

It is the best to store bread in cotton or linen towel to keep it fresh longer. I did not have to do this as my bread was gone same day :) .... 

My hubby asked me to carve his and my initial to into bread. ME it is :) ... romance and love for ever :) 

Just as friendly reminder: sourdough bread must cool at least 1 hour before cut. It is unhealthy to eat it hot and left of bread will be very gummy if we cut it before it cools completely. 

Ovdje su slike od dva razlicita hljeba pravljena po istom receptu. Koliko god se trudite da uvijek dobijete isti hljeb to ce se tesko desiti, jer zavisi od mnogo faktora, uljucujuci toplinu sobe, vrstu brasna, temperature vode itd...

Dad had some with soup for lunch, rest was gone with bamja for dinner :) .... 

Bon apetite! 

To freeze and bake:

Bake for 30 minutes at 230°C/450°F, cooled it, froze it.Then when wanted to finish it, I heat oven to 150°C/300°F and bake the frozen bread for ten minutes, cranked the heat to 230°C/450°F and browned it for 20 minutes

It's as good as freshly baked bread