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Overnight cold proved sourdough

Great recipe for a large 1.85 kg sourdough from sourdough expert Vanessa Kimbell, a cold overnight prove then cooked in a bread cloche this recipe gives fantastic results, especially when using Shipton Mill untreated organic No 4

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Ingredients

1.5kg round banneton

Grignette for slashing dough
La Cloche baking dome
Ingredients - Yield 1 loaf (1.85kg) or 2 smaller ones

650g water at 27 degrees C
200g 1:1 fresh sourdough starter (that has been refreshed the night before and again 7 am the morning)
1kg Organic White Flour (and some extra for dusting your banneton)
10g fine sea salt
Mix (About 1pm)

Method

In a bowl whisk your water and starter and mix well. Add the flour and salt (combined well) and mix until all the ingredients come together into a large ball.

1st Ferment

Cover with cling film and let the dough rest in a cool environment for 1 1/2 an hour.

Fold (2:30pm)

Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Over the next hour left and fold your dough three times.

Shape (6:30pm) Shape your dough lightly and place into a dusted banneton.

Cover with a shower cap or damp tea-towel and leave to prove on the side until the dough has risen by about 50%. This normally takes about 2 hours in a kitchen that is about 18 - 20 degrees then transfer to the fridge for 8 - 12 hours.

Bake (8am)

In the morning preheat the oven to 220℃ for at least 30 minutes to one hour before you are ready to bake with your La Cloche in the oven. The dish or La Cloche must be very hot.

Take the dish out of the oven and sprinkle a little flour over the bottom.

Put your dough into the La cloche and slash the top of your bread using a grignette (or lame) then place the lid back on top and return to the oven as quickly as possible. Bake for 45 minutes.

Turn the heat down to 190℃. Remove the lid and bake for another 15 - 20 minutes. You need to judge how dark you like your crust but I suggest that you bake it until you have a dark brown crust - it tastes better.

Let the bread cool. Sourdough is best left to cool completely before slicing and is even better if left for a day to let the full flavour develop.

Store: Once cooled store in a linen or cotton bread bag or folded tea towel.

Note: if you don't like a crunchy crust then wrap your bread in a clean tea towel whilst it is still warm.

Thanks to Vanessa Kimble for this recipe

 

Added by: Jash


Tags: Bread Sourdough

Add comment
Baking Sourdough

Further to my previous post, I use the same method for cooking my Pain de Compagne loaf. Slow prove overnight then turn onto pre heated pizza stone (@250 deg C) covered with a pre heated cast iron casserole pot for 20 mins then put taken off and loaf in for another 10-15 mins depending on how brown you like the crust. I always get great results this way.

Mr Steve Maidwell 25 July 2020

Reply
Resting sourdough

How long should I rest it for after removing from fridge and placing in oven?

Ms Sue Bladon 20 April 2020

Reply
RE: Resting sourdough

It can go straight in the oven from the fridge, after slashing of course.

Jash 20 April 2020

Salt Content

For 1.1kg of flour total, a classic 2% salt would give you an addition of 22g. At a slighty reduced (healthier!) rate of 1.8%, I would use 20g. I think the specified salt addition of 10g (0.9%) might be too low for many peoples' tastes.

Lance W 20 April 2017

Reply
Baking sourdough

How do you suggest you put your risen dough into the LaCloche or other casserole dish without either burning ones hands or dropping it in and causing it to deflate?

Mrs Elizabeth Patt 20 April 2017

Reply
RE: Baking sourdough

Hi Elizabeth, I have cooked many sourdough loaves by placing the loaf on a preheated pizza stone and then covering with a cast iron round casserole pot (also preheated ). Leave this on for approx 30-40 mins then remove the pot turning the temp down to 180deg and bake until you have your desired crust. A very dark brown is what I like. If you do it this way you won't get burnt fingers dropping it into the cloche/pot. I hope this helps Steve

Mr Steve Maidwell 20 April 2017

RE: Baking sourdough

An excellent idea from Steve Maidwell. If you haven't got a pizza stone, I have read of people making straps from folded over baking parchment. Turn the loaf out onto the straps and then use the straps to lower the loaf into the casserole. I haven't personally tried this, so can't vouch for its effectiveness. It might be useful to put a small metal disc where the straps cross, eg the base from a loose base baking tin, to give a bit more support. Also probably best to try to ensure your loaf is under rather than overproofed.

Lance W 20 April 2017

RE: Baking sourdough

I get the cloche good and hot then take the lid off and quickly and firmly turn my risen dough out of the proving basket onto the base, slash quickly with blade, pop lid back on and straight into oven. Even though it sometimes looks like it's deflated it always recovers in the cloche.

Jash 20 April 2017

RE: Baking sourdough

I have a Dutch oven that has a flat lid, so have the lid on the bottom and the larger casserole part on the top meaning u can burn your hands placing the bread in it. Does that make sense?

Mr Jerry Taylor 25 July 2020


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