This is an easy modifiable overnight bread that doesn’t require any fancy tools and earns you bragging rights. After all, it’s a 24-hour long recipe! All the spices can be modified to suit whatever flavour you like! I used turmeric and paprika because it makes the bread a cool yellow colour that I think is neat! Plus, I like the flavours. Although the recipe requires a long fermentation period, it requires very little effort and results in great bread.
Prep: 30 min
Bake time: 30 min
- 175g water (room temp)
- ½ teaspoon dry active yeast
- 250g flour
- 1 tbsp olive oil
- 1 tbsp brine
- 1 tsp sugar
- ¼ tbsp turmeric
- ¼ tbsp paprika
- ¼ tbsp mayo
- Dissolve sugar in room temperature water. Add dry active yeast and let sit for 5 minutes. The mixture should get foamy. If it doesn’t, your yeast might be too old.
- Add half the flour to the mixture and mix until there are no clumps of flour. Then add the rest of the flour in four parts, mixing between each part. Throughout the recipe, do your best not to over-mix the dough. Let the dough rest for 10 minutes.
- Add your brine of choice, spices, and salt and knead the dough until everything is well combined on a baking sheet. If you’d prefer bread with a more neutral flavour, don’t include the brine or the spices but make sure to include the salt. Let the dough rest for 10 minutes.
- Spread about a teaspoon of mayo on your dominant hand and use it to knead the dough for one minute. Let the dough rest for 10 minutes. Repeat this step five times so the dough is kneaded a total of six times (including step three). The last time, shape the dough into a round loaf.
- Loosely cover the bread in plastic and place in the fridge for a maximum 24 hours. For best results, leave the dough in the fridge for at least 20 hours.
- Take the dough out of the fridge and allow it to rise for another hour and a half. In the last half hour, pre-heat the oven at 400ºF and fill an oven safe dish with water.
- Place the bread in the middle rack of the oven and the oven safe dish in the bottom rack for thirty minutes. The water will create steam in the oven so make sure to not open the door until the thirty minutes have passed, and when you do, open with caution.
- Allow the bread to cool before serving or storing.