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5 from 1 vote

Overnight White

From FWSY.
Course bread
Cuisine American
Keyword bread, FWSY, noknead, overnight

Ingredients

  • 1000 g Bread Flour
  • 780 g Water Lukewarm (90-95F)
  • 22 g Fine Sea Salt
  • 1/4 tsp Yeast

Instructions

  • Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 30 minutes.
  • Sprinkle the salt and the yeast over the top (but don't let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.
  • Let it rest for about an hour, then fold two or three more times. Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.
  • Tip the dough out onto a floured surface. Cut it into two equal parts. Form each part into a nice ball.
  • Dust and/or oil two proofing baskets or bowls. Place one dough ball in each basket.
  • Cover the bowls with a towel and proof the loaves for another hour and fifteen minutes.
  • 45 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with 2 dutch ovens inside (if you only have 1 it's ok, see note later..).
  • When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.
  • After 35 minutes, remove the tops and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaves out of the dutch ovens and let cool for at least 20 minutes.
  • NOTE: If you only have 1 dutch oven, put the second loaf in the fridge while the first cooks. When the first loaf is done, let the dutch oven reheat for 5 minutes in the oven, and cook the second loaf, as above.