Andiswa's Kitchen Italian Overnight Bread

Artisan and Effortless Bread

Prep Time 5

Cook Time 55

Resting overnight 8

Measure all the ingredients, and sieve the flours into your stand mixer bowl and add salt.
Use 2 teaspoons of water from the 400ml to dissolve fresh yeast in a small bowl using a teaspoon to stir, do this until it’s dissolved and liquifies.
Add into the rest of the water, mix and set aside.
On the mixing stand (with a dough hook attachment), use a folk to mix salt and flour, then run it on speed level 1 while slowly pouring in the water to mix with the flours. After all the water is in, continue to run the dough hook on speed level 1 for 1 minute.
Then increase the speed to 5 and let it knead for 5 minutes or until the dough pulls from the sides and the bottom of the bowl.
Transfer the dough into a large mixing bowl greased with oil, cover with a cling wrap and let it rise overnight (or up to 8 hours), in the fridge.
if it's during winter season, you can leave over the counter to rise overnight
In the morning, take it out the fridge, and let it come to room temperature for an hour or so.
Transfer the dough into a floured surface and shape into a round ball shape, place it into a cast iron pot (that has a lid) inserted with a baking paper.
I use LK’s Bake Pot, No. 10 (not an ad) but you can use any cast iron pot that’s big enough).
Allow it to rest in the pot for 20 to 30 minutes, while preheating the oven to 230℃.
Bake for 30 minutes with the lid on and 20 to 25 minutes without the lid.
Let the bread cool completely on a wire rack before cutting it. Enjoy!