Overnight Sourdough Bread - Sticky Wet Dough. I have this great recipe for a super sticky wet dough sourdough bread which is fermented overnight. It isn't the easiest dough to work with, but the flavor of the bread and the moistness of the. This is a super sticky wet dough sourdough bread which is fermented overnight.

Create some people, cooking is indeed things which is quite simple. Besides they are indeed happy cooking and have will cooking that is quite, they are also smart in integrating each dish so that it becomes dish delicious. But there are those who cannot can cook, so they must ask and see recipes that are cushy to follow.

Overnight Sourdough Bread - Sticky Wet Dough The dough in this video was purposefully made a little wetter. Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven. Why Is My Sourdough Dough So Sticky?

You can make Overnight Sourdough Bread - Sticky Wet Dough use 6 ingredients and 33 the steps. Here guides how you make it.

The main ingredient Overnight Sourdough Bread - Sticky Wet Dough as follows:

Prepare 100 g of Homemade Sourdough Starter (water/flour=50/50).
You need 250 g of Water.
Prepare 1 tsp of Honey.
Provide 1 1/2 tsp of Salt.
You need 380 g of All Purpose Flour.
Prepare 2 tsp of Olive Oil★.

If your dough is dry, it is because you added too much flour. Some people add too much water to compensate. Your dough might be too sticky because you added too much water when making the initial mix, too. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary.

Steps Overnight Sourdough Bread - Sticky Wet Dough

11:00am- Take the Sourdough Starter out of the fridge..
1:00pm- Put the sourdough starter, water, honey and salt into the large bowl..
Mix well..
Add the all-purpose flour..
Set the flat beater and mix for 30 seconds on the lowest speed..
Change to the dough hook..
Add olive oil..
Mix about 30 seconds..
Put the dough into a lightly oiled container..
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Leave it in a warm place..
1.5 hours later, fold the dough..
Do the same thing again 1.5 hours later..
After the dough become 3 times the original size, fold it again and rest it in the fridge over night..
Morning- Take the container out from the fridge and wait for a few hours until it is room temperature..
Preheat the oven to 500F. (pizza pan too).
Turn out the dough onto a kitchen surface..
Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered..
Use a banneton basket, heavily dusted with flour. (I don't have a banneton basket, so I'm using a loaf pan with a kitchen cloth.).
Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up).
Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours).
After 1.5-2 hours, it looks like this..
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Cover with kitchen towel..
Cover it with a cutting board and press with your hand. Then turn it upside down..
Remove the loaf pan..
Remove the kitchen towel..
It looks like this..
Using a thin sharp knife, score two or three times on the top of the loaf..
Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven..
Immediately spray with water 5 time inside the oven and close it quickly. Bake 5 minutes at 500F, 18 minutes at 450F. (I don't like it too hard so I bake it a little less time.).
Slice and eat!.
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We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and yeast cultivation (i.e. rising dough and waiting. Adding more flour is fine, up to a point, but the best bread is made from wet dough. Put plenty of flour on your work surface to prevent the dough sticking to it, and more importantly, wet your hands repeatedly with cold water when you fold the dough - you will find it much easier to handle. This is a super sticky wet dough sourdough bread which is fermented overnight. It isn't the easiest dough to work with, but the flavor of the bread and the moistness of the crumb is out of this.