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Non-Sourdough Overnight Loaf

Sponge (start the night before)

  • 100g white bread flour
  • 1/2 cup water (room temperature)
  • 1/3 tsp dried yeast


  • 250g malted flour
  • 180g white bread flour
  • 250g water
  • all of the sponge (see above)
  • 1 tsp salt
  • 2 tsp milk powder


  1. Make the sponge the night before. Mix all ingredients together and leave overnight at room temperature. Weigh out dry dough ingredients (flours and milk powder) ready for the next morning.
  2. The next morning: Stir water and salt, then combine with sponge, and flour mix. Mix until a rough dough forms.
  3. Cover allow to rest. Stretch and fold in half roughly hourly for about 8 hours at room temperature. (Longer if needed, for less time if it's warm).
  4. Form a loaf and allow to prove covered for 3 hours (again depending on temperature).
  5. Toward the end of the 3hrs, preheat oven to 240C (idealy with a baking stone in place as well as shallow tray at the top).
  6. Score loaf. Turn oven down to 210C. Pop bread onto the hot stone in the oven and pour water from the kettle in the tray for steam.
  7. Bake for about 35-40 mins.
  8. Tap the bottom of the loag and a hollow sound means it's done! Dry on a wire rack and enjoy listening to the crust crackle as it cools.
  9. Slice, and enjoy!