Continuing my experiments with home baking, now I wanted to try something that would take less investment of time and energy and can be incorporated in the daily rush. My evening are bit packed. It gets rather difficult to be able to bake the bread loaf after coming home. So I wondered if a bread dough could be left rising overnight and whether I could bake the roll on next morning.
From different forums on the web, I gathered that:
- Overnight rise would develop pleasant sour notes in the dough.
- Overnight rise dough should not contain easily perishable ingredients such as milk or other milk-based products.
- To err on the side of caution, one can always transfer the rising dough to refrigerator after first 2-hour rise.
I was not too concerned about the third point , because although receding, winter is still a strong presence here in Michigan at this time of the year. So I was sure that I can leave the dough at room temperature on the counter.
Yet knowing that the yeast will get a whole night to work (while I sleep!), I decided to:
- Not give an easy sugar to it in the form of cane sugar or maple syrup. Let it work on the flour alone.
- Use water at room temperature instead of lukewarm.
So here’s is the recipe, which uses only three ingredients.
NO-KNEAD OVERNIGHT BREAD
Serves: 2 dinner roles
3 cups multigrain wheat flour
1 tbsp active dry yeast
1½ cups room temperature water
Combine flour, yeast, and water in a large bowl.
Mix with spatula to form a moist shaggy dough. Due to high water content, it neand stir to combine.
Cover with a towel and let rise overnight, 8-18 hours.
The yeast will work on the sugars from the flour and in the morning you will find a bubbly risen dough.
Flour your hands and your work platform. Without kneading, gently roll and shape the dough to form a ball.
Divide it into two parts. Shape each part into a cylindrical roll like that of ciabatta.
Keep these two rolls in a baking sheet that has been sprayed with olive oil and a sprinkle of flour.
Covering with a kitchen towel, let the loaves rest for 30 minutes.
Meanwhile, preheat the oven to 400 F.
At the time of baking, make a shallow cut on loaves with oiled serrated knife and give a coat of olive oil over the loaf surface. Sprinkle herbs or chili flakes (to your liking) and some loose flour.
Place the baking sheet at the center of the oven. Also keep another loaf pan or mini casserole with 2 cups of water separately, in a way that it doesn’t disturb the bread baking sheet.
Bake for 25 minutes, till the crust has browned.
After taking out the loaves, let them cool down a bit on the rack before cutting.
Savor the aroma of a freshly baked bread before you break your first morsel!
Today, we had our loaves with the skillet scramble of eggplant and tomato on olive oil that was flavored with garlic, chili flakes, and some curry powder.