Overnight White Bread Food

OVERNIGHT WHITE BREAD

Steps:

• With your hand, mix the flour and the water in the Cambro bucket or a very large bowl. Cover and let rest for 30 minutes.
• Sprinkle the salt and the yeast over the dough, and, with a wet hand, fold the "sides" of the dough over the salt and yeast, and then pinch the dough a few times to incorporate. Stretch and fold the dough from all four sides, and then pinch the dough a few more times. Finish with a final set of stretch-and-folds. Cover and let sit for 30 minutes.
• Do three more stretch-and-folds, every 30 minutes, covering the dough each time. After the final time, cover the dough and let it rest at room temperature overnight. The dough should have nearly tripled in size and be quite bubbly on top.
• Generously flour two proofing baskets or towel lined bowls with flour. I use a 50/50 mixture of wheat and rice flour to prevent sticking.
• With a wet hand or a wet dough scraper, gently scrape the dough out on to a lightly floured work surface. Divide the dough in half with a bench scraper. Gently shape each dough piece into a ball, and let it rest on the work surface, seam side down for 10 to 15 minutes.
• After the bench rest, using your bench knife and hands, tighten up the shape of the dough ball by gently sliding the ball along the counter from all sides to create a taut skin. Place the dough, seam side down (see note above) in the baskets/towel lined bowls, and cover with oiled plastic wrap. About 45 minutes before baking, heat your oven to 475 degrees F with two Dutch ovens in the oven. If you only have one pan, you can bake the loaves one at a time.
• Let rise for 60 to 80 minutes, until it slowly springs back when poked with your finger, but not all of the way.
• Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place a piece of parchment over the dough, and invert a dinner plate over the parchment. Flip the dough over, remove the basket/bowl, and place the dough in the Dutch oven using the parchment paper as a sling (leave the paper under the dough). Cover the loaf with the top of the Dutch oven, and place it in the oven. Repeat with the second loaf.
• Bake covered for 30 minutes. Remove the Dutch ovens from the hot oven and place the loaves onto a sheet pan and return them to the oven, being careful not to burn yourself. Bake for 15 to 25 minutes more, until a deep golden brown, and the internal temperature reaches 210 degrees F. Cool completely (at least an hour) on a wire rack.

OVERNIGHT WHITE

Steps:

• Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 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 about an hour, then fold two or three more times. 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. Cut it into two equal parts. Form each part into a nice ball.
• Dust and/or oil two proofing baskets or bowls. Place one dough ball in each basket.
• Cover the bowls with a towel and proof the loaves for another hour and fifteen minutes.
• 45 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with 2 dutch ovens inside (if you only have 1 it's ok, see note later..).
• 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 tops and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaves out of the dutch ovens and let cool for at least 20 minutes.
• NOTE: If you only have 1 dutch oven, put the second loaf in the fridge while the first cooks. When the first loaf is done, let the dutch oven reheat for 5 minutes in the oven, and cook the second loaf, as above.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Melt margarine in a 9 x 13 baking pan.
• Put 6 slices of bread in bottom of pan.
• In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
• Sprinkle 1/2 of this sugar mixture over bread.
• Add another layer of 6 slices of bread.
• In a bowl, whisk eggs with milk until well blended.
• Pour over bread layers.
• Sprinkle with remaining sugar mixture.
• Cover and refrigerate overnight.
• Bake covered at 350F 30 minutes.
• Uncover and continue baking 15 minutes or until set and browned.