Overnight sharing bread

I’ve baked this bread three times this week! The first loaf on Monday disappeared within 30 minutes, so I made another one just for myself the next morning, and that lasted until Thursday. So naturally, I had to bake another loaf today!

Recipe video below!

Ingredients (based of a standard 300ml mug)

• 1 mug white bread flour

• ½ mug wholemeal bread flour

• 1 tsp salt

• 1 tsp dried yeast (or ½ tsp if using sourdough starter/discard)

• 1–2 tbsp sourdough starter (optional)

• ¾ mug water

Method

1. Mix everything together until you have a shaggy dough. Cover with a damp tea towel and leave for 8–12 hours (overnight).

2. Tip onto a floured surface and divide into 6 pieces. Shape each one by pinching the edges into the centre to form a ball.

3. Place the dough balls seam-side up into a bowl lined with a well-floured tea towel. Cover and proof for 1–2 hours, until light and airy.

4. Place a lidded Dutch oven or oven-safe potinto the oven and preheat to 220–250°C.

5. Turn the dough onto baking paper so the smooth side is facing up. Carefully lower it into the hot pot. Add a splash of water or an ice cube if you’d like extra steam, cover with the lid and bake for 20 minutes. Remove thelid and bake for a further 10–15 minutes until golden brown.

Best served warm with plenty of butter:)

This loaf was inspired by my time at the amazing Joseph Brot in Austria. The bakers were so kind and welcoming, they greeted me with a special batch of ‘kitty sharing bread’. It was the coolest loveliest gesture and inspired me to make my own version.