Clayground BakeryThe Overnight Loaf
Most of the work in a great sourdough loaf happens while we sleep.
We mix the dough in the afternoon, just flour, water, salt, and a little of our starter that we've been keeping alive for years now. Then we fold it a few times over the next couple of hours, letting it rest and breathe in between. By evening it has grown into something soft and alive, full of little bubbles.
We shape each loaf by hand, tuck it into a floured basket, and slide it into the fridge for the night. The cold slows everything down. The fermentation keeps going, but gently, quietly, building flavour without rushing.
Early the next morning, the oven goes on. We turn the loaves straight from the fridge into a hot cast iron pot, score the tops with a blade, and close the lid. The steam trapped inside is what gives the crust that crackle.
By the time most people are thinking about breakfast, the bread is already done. It just needs a few minutes to cool before you cut into it.
That's it, really. A little patience, a little heat, and something worth getting up for.