Overnight White
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A simple white bread made with a long overnight fermentation for flavor. The dough is kneaded, risen overnight, shaped, proved, and baked until golden.
Ingredients
- white bread flour
- fine/table salt
- lard
- fresh yeast
- water
- butter or oil for greasing
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.15 mg
- Iron: 0.08 mg
- Magnesium: 0.66 mg
- Phosphorus: 5.63 mg
- Potassium: 7.79 mg
- Zinc: 0.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- white bread flour
- fine/table salt
- lard
- fresh yeast
- water
Prepare
- butter or oil, for greasing
Let's Cook
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Step 1.
In a large bowl, combine 500g white bread flour, 8g fine salt, 2g lard, and 1.5g fresh yeast. Add 280g water and mix thoroughly until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead firmly for about 10 minutes, until smooth and stretchy. If the dough feels too tight and resists kneading, cover it with a bowl or plastic wrap and let it rest for 10 minutes, then resume kneading. Once smooth, place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature (about 20°C/68°F) overnight, or for 8–12 hours, until doubled in size.
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Step 2.
Grease a large loaf tin (about 900g/2lb capacity) with butter or oil. Turn the risen dough out onto a lightly floured surface and gently deflate it. Shape the dough into a log that fits the tin, then place it seam-side down in the tin. Cover loosely with oiled plastic wrap or a damp cloth and let it prove at room temperature for 2 hours, until the dough has risen to just above the rim of the tin.
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Step 3.
While the dough is proving, preheat the oven to 240–250°C/220–230°C fan/475–500°F/gas 8–9, or as high as your oven will go. After proving, dust the top of the dough with a little flour if desired, then use a sharp knife or lame to slash a deep line down the center of the loaf. Bake for 45 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Remove from the tin and let cool completely on a wire rack before slicing.