Overnight White Bread
New: March 2020

Ingredients
500 g Bread Flour
390 g Water Lukewarm (90-95F)
11 g Fine Sea Salt
1/8 tsp Yeast

Instructions
Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 20-30 minutes.

Sprinkle the salt and the yeast over the top (but don’t let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.

Let it rest for 20 min, then fold.
Rest 20 min, fold.
Rest 20 min, fold.

Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.

Tip the dough out onto a floured surface.  Form into a nice ball.
Dust and/or oil a proofing basket or bowl. Place dough ball in each basket.
Cover the bowl with a towel and proof the loave for another 1 hr 15 minutes.

20 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with a dutch oven inside.
When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.
After 35 minutes, remove the top and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaf out of the dutch oven and let cool for at least 20 minutes.


Originally:
https://bakedandchurned.com/overnight-white/
http://www.hintofvanillablog.com/home/2014/01/overnight-white-bread.html
http://210degrees.blogspot.com/2013/10/overnight-white-bread-flour-water-salt.html
https://www.youtube.com/watch?v=MPdedk9gJLQ