Overnight Bread aka Isonka Sombhako, Pot Bread or Braaibak
As life has gone on and my curiosity about food keeps leading me to new discoveries, I’ve realised there are many kinds of isonka sombhako. The Boer call it braaibak bread, while the English simply call it pot bread. To my delight, I also learned that it can be baked in the oven, each version coming out with its own unique look. For someone like me who loves bread but doesn’t always have the time to wait, this felt like the perfect little hack.
Equipment
- 1 Enamel Roaster
- 1 Large mixing bowl
- 1 Digital Scale very important for better results
Ingredients
- 505 g Bread Flour See note 2
- 380 g Still Water boiled and cooled water will work too
- 10 g Salt Sea Salt or Dessert Salt
- 2 Teaspoons Sugar Brown
- 5 g Yeast Instant
- 1 Tablespoon Olive Oil Extra Virgin
Instructions
The Night Before
- In a mixing bowl, add flour, sugar and yeast, stir with a whisk to mix.
- Add salt and mix.
- Add oil and water, use dough hook or wooden spoon or a fork to roughly mix.
- Mix until everything is fully incorporated and no dry ingredients remain visible. Cover the bowl with cling wrap.
- Let it rest for 30 minutes.
- With oiled hands stretch and fold four to six times.
- Let it rest for 30 minutes.
- With oiled hands stretch and fold four times.
- Cover the bowl with cling wrap and put in the fridge overnight. Between 12 and 16 hours.
The Next Day
- Preheat the oven to 230℃ (see note 1). Place the enamel roaster inside and allow it to preheat for 30 minutes. I used an enamel roaster. See: https://shop.andiswaskitchen.com/product/roaster/
- Take out the dough from the fridge.
- Transfer the dough onto a floured work surface.
- Shape the dough into a log and seal it, or form it into a round shape if preferred.
- Turn the dough seam-side down.
- Place the dough in the preheated enamel roaster and score the top with a blade or knife. You can oil the enamel roaster or line it with baking paper.
- Bake for 40 minutes with the lid on.
- Remove the lid, reduce the oven temperature to 200℃, and bake for 10 more minutes.
- Wait for the bread to cool for 30 minutes before cutting. It’s not an easy task, I know; but try!
- Enjoy!
Notes
- For the oven: it’s essential to understand how your oven regulates temperature, as this can vary from one oven to another. Understanding this will help you avoid disappointing results.
- Depending on your region, the type of flour you use, and the weather conditions, your dough may require more or less water.