Learn to bake sourdough bread - the best bread in the world!

Overnight Sourdough – Super Sticky Dough – Awesome Bread!

 

blog1

I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.

.

I’ve finished all of the videos that show you step by step how to make this bread.   I will embed them here so you don’t have to run around finding them. If you bake up this bread, just remember to keep your hands wet whenever you are handling the dough! The formula is at the end of Video 3, 4 and 5. Commenting on the video on Youtube or leaving a thumbs up, boosts my rating  and it helps me earn an income. Thanks everyone! By the way, you will find the formula is at the end of video 3, 4 and 5.

blog2

.

.

.

.

.

.
If there is anything you wish I would show or do in the videos, please leave a comment and let me know. If you liked the videos,let me know that too!

Happy Baking,

Teresa

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

25 Comments

  1. Nichole Nichole
    March 31, 2017    

    Hello Ms. Teresa!
    I am new to baking bread and have fallen in LOVE with using sourdough. This recipe of yours and the technique you use for baking has allowed me to gain some confidence in the process. This recipe makes a beautiful and delicious loaf. I recently picked up some flour from a local mill that I want to use but it is an 86% whole wheat (they explained it to me that 86% of the wheat bran has been removed). They say they use it like an AP flour but I tried to simply replace the amounts in your recipe and it was a major flop. The dough was out of control and way over fermented. Do you have any suggestions if I want to use this local flour? Because it’s more wheat, do I cut down on the bulk ferment? Do I add more water? Not sure where to start and feel slightly discouraged after my “flop” this afternoon. II have made a starter out of it as well so it will be neat if I can figure out how to make a delicious loaf out of all the local ingredients.
    Thank you for your help and advice.

    • April 2, 2017    

      Sounds like they got it backwards. 86% extraction means that 14% of the coarser bran has been removed, so it is still quite high as far as mineral/ash/bran/germ content. That means you would need to follow formulas more aimed at whole grains, which means protecting the gluten from being overfermented.

      • Nichole Nichole
        April 7, 2017    

        Oh ya! That makes perfect sense. It was way over fermented. Any suggestions on a go-to recipe from one of your books to try with this flour? I have the series.
        Thanks so much,
        Nichole

  2. April 30, 2016    

    Hi,

    Your video and formula is nice and simple I like it!

    Just one question. I don’t find it very clear how long you proof and bake your bread.

    Does this sound right, from what I’ve gathered in your videos:
    3 hours of proofing
    30 minutes in oven. (preheat at 500 bring down to 450)

    Cheers

    Fritz

    • April 2, 2017    

      Hi Fritz, Bulk ferment can be very variable depending upon temperature, inoculation rate, hydration and type of flour. I would say an average is around 4- 5 hours, sometimes less if I use more starter, whole grains or it’s warmer and more if it’s colder, lower hydration, etc.

  3. Lauren Lauren
    April 10, 2016    

    Hi Theresa

    Lovely recipe & video. I’m a bit of a novice with sourdough & have had almost equal shares of successes & failures. My dough had an 18 hour rise & looked great…until I turned it out onto the board for shaping. The lower quarter of the dough had turned quite liquid-y & became a bit of a runny mess. It will not hold a shape in any way. I’ve stretched And folded it a few times & slopped it back into the bowl. It seems to be quite active (aka bubbly & rising) Unfortunately I have to leave for most of the day so I’m going to pop it into the fridge. Is it a gluten issue? Or potentially an over rising problem? Do you have any ideas as to what happened or advice on how best to proceed? Any help would be appreciated!
    Thanks!
    Lauren

  4. Rick Anderson Rick Anderson
    February 5, 2016    

    Lovely 5 part story. Your video helps me visualize just how wet the dough can be. To date all my breads have been similar to the look and feel of the whole wheat bread I learned 50 years ago from my grandmother. She strived for uniform fine texture. For her, bubbles were to be avoided.
    Thank you.

    • April 2, 2017    

      It’s funny how expectations can change. I am guessing in the future it will swing back to fine grained crumb again. I personally prefer the open holey bread as it has less crumb and more crust, which is how I like it. 🙂

  5. Robert E DuPre Robert E DuPre
    December 27, 2015    

    Theresa,
    I have been doing this formula for several months now with great success. It’s a wonderful bread. There doughs are technique sensitive and might be a little bit of a stretch for a newbie baker but everyone has to learn somehow! Anyway, I wanted to mention a couple things useful about this.
    One is that I don’t think an autolyse is that necessary because there is so much time to get everything hydrated and there is no fat to compete with absorption. This is a very forgiving environment.
    Second, for those of us who like to use home milled grains, this long, slow, wet proofing environment is perfect. Your formula calls for 6.25% of rye and wheat flours. I’ll grind berries for these flours and just use them straight away. There is ample time for these to fully hydrate.
    Another advantage is that the process does not expose those sharp edged ground flours to the developing gluten strands. By just doing S&Fs periodically, a nice strong structure develops without cutting up the gluten too much. So for home millers this is a very good formula to use.
    My mixes for this bread are usually based on 2,000g total flour weight. It’s a little tricky handling larger volumes of this amoeba-like dough but we work in big proofing tubs so we have room to maneuver it. The formula scales up and down perfectly though so anyone could adapt it to their situation with just some simple math.
    Anyway, Thank You for this and for your continued dedication. I have learned much from you as have others and I will certainly go to the videos and comment on them for you.
    Much appreciation!
    Bob

    • January 15, 2016    

      Thank for commenting Bob. If you have a website, please post it in the comments. You sound very knowledgeable.

  6. Felicia Tang Felicia Tang
    April 26, 2015    

    Hi Teresa,

    I really enjoyed watching the 5 videos on the overnight sourdough. I would like to try the recipe, but I don’t have the type of malt syrup you used (very dark brown)! Is there an alternative? I have rice malt syrup (it’s golden honey colour), treacle and honey, would any of these suitable as a substitute?

    Thanks.

    • April 26, 2015    

      Hi Felicia, I think any of the syrups you mentioned would work, try the rice malt syrup first.

  7. teri teri
    April 4, 2015    

    looks wonderful but where is your formula?

    • April 4, 2015    

      Hi Teri, It’s at the end of video 3, 4 and 5 plus it’s told by me out loud in video 1.

  8. Garth Dangerfield Garth Dangerfield
    April 1, 2015    

    Another set of Brilliant Videos. as always clear and consise instruction for Begginers like me.. Thanks again Teresa

    • April 1, 2015    

      Thanks Garth, you do amazing baking already, not much of a beginner. 🙂

  9. March 31, 2015    

    Just realized I spelled “site” wrong!

  10. March 31, 2015    

    Perfect bread! I want that crumb structure! Will try this bread tonight. Glad I found your sight. This was very informative in how to handle wet doughs which I am having trouble with.
    Thanks again Teresa

    • March 31, 2015    

      Great Eric! Remember to keep your hands wet when handling the dough and don’t play around with it too much. 😉

      I know your bread will come out great!

  11. March 31, 2015    

    Thank you so much for this. Although I’ve been sourdough-ing for 3 years now (started off on your books) I’ve never had the courage to go with such a low starter to flour ratio – but clearly its something to try. I also note that in this recipe there’s no autolyse period – you add the salt right in at the beginning. Is that because of the malt syrup?
    And its funny. It takes a youtube video to show me just why I need a rising basket. I’ve also wanted to achieve the ‘big hole’ and I can see how this is now done with the roasting pan lid and high hydration. Thank you!

    • March 31, 2015    

      Hi Burns, I’ve had so much fun video blogging my baking that I will continue to do it. I am happy it has helped you. I don’t always autolyse, I play around with different ways to ferment and bake bread. I think an autolyse would have been fine for these loaves. I often won’t autolyse if I have a large percentage of pre-ferment because it is essentially already autolysed.

      Happy Baking!

      • April 2, 2015    

        I’ve now done this loaf a couple of days in a row (I do only one loaf at a time and reduce the quantities to yield a 700g loaf). Today’s was better than yesterdays – taste and texture are wonderful, but I find that the hydration level is such that the loaf splays out considerably (my final loaf with the same kind of banneton you are using is 6″ wide – is that about right?) and I’d like to have it a bit tighter, but I know not to do any further stretching and folding when it goes onto the pizza peel. I’m thinking therefore of reducing the hydration to 73%. I did 75% this morning and it was better than the 77% the day before. At 75% it looked more like your video.

        • April 4, 2015    

          Sure play around with the hydration, after all my flour is different than yours which would give a different outcome.

  12. March 30, 2015    

    Thanks Drew, it was a fun bread to bake.

  13. Drew Davidson Drew Davidson
    March 30, 2015    

    Wonderful looking bread-great texture

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

Categories

Archives