Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pane a lievitazione notturna con Lievito Madre

Overnight Sourdough Bread with Whole Wheat Flour

Name: Overnight Sourdough Bread with Whole Wheat Flour
Cuisine: American
Ingredients: 2 1/2 cups whole wheat flour (about 300 grams); 3/4 cup semolina flour (about 100 grams); 1/2 cup sourdough starter (about 100 grams); 1 cup water (about 250 grams); 1 teaspoon honey; 1 teaspoon salt

Daniele Bacci @Dagnolo

Overnight Sourdough Bread with Whole Wheat Flour

Daniele Bacci @Dagnolo

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Ingredients

2 1/2 cupswhole wheat flour (about 300 grams)
3/4 cupsemolina flour (about 100 grams)
1/2 cupsourdough starter (about 100 grams)
1 cupwater (about 250 grams)
1 teaspoonhoney
1 teaspoonsalt

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Steps

1

Mix the refreshed and doubled sourdough starter with 1 teaspoon of honey and 1/3 cup water (about 80 grams).
2

Add the semolina and whole wheat flours, and mix them with the sourdough starter.
3

Gradually add the remaining water while mixing until you have a smooth dough. Finally, add the salt.
4

Cover the dough and let it rest for 20 minutes.
5

Coat a bowl with oil, then do 4 sets of stretch and folds in the bowl. Repeat this process 3 times, waiting 20 minutes between each set.
6

Shape the dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let it rest overnight (at least 8 hours).
7

Turn the dough out onto a lightly floured surface and do 3 more sets of stretch and folds, pulling the edges toward the center.
8

Shape the dough into a tight ball, seal the bottom, and let it rest for another 3 hours in a proofing basket or bowl in a dry place.
9

Turn the dough onto a baking sheet and score the top while the oven preheats.
10

Bake in a conventional oven at 480°F (250°C), lowering the temperature every 10 minutes as follows: 480°F/430°F/390°F/355°F (250°C/220°C/200°C/180°C). Place a cup of water in the oven before baking to create steam.
11

Remove the bread from the oven and let it cool upright.