Overnight White Bread
A few weeks ago, we went to a cooking demonstration at a local kitchen supply store called Shar’s Bosch Kitchen Center in Gilbert, Arizona. Shar does live cooking demo’s several times a week where she demonstrates various kitchen appliances, and tools, etc. And she gives out lots of delicious samples of the food she cooked. Ever since our dutch oven campfire cooking class last spring, Rod has been looking at new dutch ovens to add to his collection. On this particular day, we were drawn in to Shar’s because she was demonstrating Lodge Cast Iron cookware. At the onset of the demonstration, we were pleasantly greeted by Shar and given a small loaf of her wonderful whole wheat bread as a welcoming gift. One of the dishes that Shar made that day was Overnight White Sourdough Bread. As she was talking about the bread and the cast iron pot it was in, all I could think about was how perfect this bread would be for the solar oven. Come to find out, Rod was thinking the same thing. Yes, Mr. “I want a new dutch oven for the campfire” was thinking “I want to bake that bread in the solar oven” And he did.
Thanks Shar for the recipe. (Since this is her recipe and since she sells Bosch appliances, I am leaving in the reference to the Bosch mixer ).
- 3 cups high gluten flour
- 1/4 tsp yeast
- 1 1/4 tsp sea salt
- 1 1/2 cups water
In Bosch mixer with dough hook, add ingredients and knead for about 2 minutes. Cover bowl with plastic wrap, replace lid, and let sit for 18 hours.
After 18 hours, remove from bowl and place on a lightly floured surface. Using enough flour to keep dough from sticking to your hands, form dough gently and quickly into a round ball. Place ball, seam side down, in a 2 qt Dutch Oven and let rest 2 more hours.
About 30 minutes before dough is ready, start heating oven to 450°. When dough is ready, bake uncovered for 45 minutes. Remove from oven and enjoy. Takes about 21 hours from start to finish.
Well, that is Shar’s recipe, but instead of baking it in the oven, of course he baked it in the solar oven.
He divided the dough into 4 small balls and put each into a small bread pan. He pre-heated the SOS Sport solar oven to about 300°. And baked the bread for about 2 hours. Although the bread didn’t brown, it was fluffy and delicious. If you are wondering why the fourth little loaf of bread is missing from the food photo, we ate it while it was still hot from the oven with homemade strawberry jam.
P.S. If you live in Arizona, make a visit to Shar’s. She has a great store.