24-Hour Bread

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
6-8 6-8
24-Hour Bread
Main INGREDIENTS
  • Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

12-Hour Starter Dough (Poolish):
  • 250 ml water
  • 300 g flour
  • 4 g fresh yeast
Dough:
  • 550 g poolish
  • 400 g flour (350 g white flour / 50 g whole wheat flour)
  • 180 ml water
  • 15 g salt
  • 4 g fresh yeast
  • 10 g sugar
  • 1 ice cube
  • Method

  • 1
    Poolish: Dissolve the yeast in the water and add the flour in the same bowl. Stir until it forms a smooth mixture, then cover the bowl with plastic wrap. Let the poolish rest at room temperature for at least 12 hours. It's ready to use when it collapses.
  • 2
    Dissolve the fresh yeast in the water, then add the poolish and sugar. Mix together and gradually add the flour.
  • 3
    Knead the dough in a stand mixer at medium speed. After 2–3 minutes of kneading, add the ice cube and salt. Continue kneading for a total of 10–12 minutes, or until the dough pulls away from the sides of the bowl and looks smooth.
  • 4
    Cover the bowl and let the dough rest for 1 hour at room temperature.
  • 5
    After an hour, gently fold the dough, then place it back into the bowl and refrigerate overnight. You can leave it in the fridge for up to 24 hours.
  • 6
    When ready to bake, dust a clean countertop with flour and turn the dough out onto it. Fold the dough and place it in a proofing basket. Cover with plastic wrap and let it rise for 2–3 hours.
  • 7
    Just before baking, preheat your Dutch oven (e.g., Le Creuset) in the oven at 250°C (fan setting) for 15 minutes.
  • 8
    Meanwhile, turn the dough onto a piece of parchment paper and score a cross on the top. Carefully place the dough into the preheated Dutch oven and cover with the lid – this step is crucial!
  • 9
    Bake the bread for 20 minutes with the lid on, then remove the lid and reduce the temperature to 220°C. Bake for another 14 minutes to achieve a golden crust.
  • 10
    Allow the bread to cool completely before slicing.