An unhurried overnight bread and a simple weekend routine for making it, from Saturday evening mixing to Sunday morning slicing.
A ritual is just something you return to. The Sunday loaf is ours: a plain, crusty bread mixed on Saturday evening and baked on Sunday morning. It needs few ingredients and little hands-on time, and it gives the weekend a quiet shape. Here is the routine.
What you need
- 500 g strong white bread flour, or part wholemeal
- 350 g lukewarm water
- 10 g salt
- 2 g instant yeast, about half a teaspoon
- A large bowl, a scraper and a lidded casserole pot or a baking tray
Saturday evening: mix and settle
Clear your bench and weigh everything out. Stir the yeast into the water, then add the flour and salt. Mix with one hand until no dry flour remains. It will look rough. Cover and leave it for half an hour.
Then do four sets of stretch and folds, half an hour apart. With a wet hand, lift one edge of the dough, stretch it up and fold it across. Turn the bowl and repeat until you have gone all the way round. Notice the dough getting smoother and stronger each time.
Before bed: shape and rest
Tip the dough onto a lightly floured bench. Fold the edges into the middle to make a round, then flip it and draw it towards you to tighten the surface. Place it seam side up in a floured bowl or basket lined with a tea towel. Cover and put it in the fridge overnight.
Sunday morning: bake
Put the empty pot in the oven and heat it to 240°C. When hot, turn the cold dough onto a piece of baking paper, slash the top with a sharp knife, and lower it into the pot. Lid on for 25 minutes, then lid off for another 15 to 20, until deep brown and hollow-sounding when tapped underneath.
The hardest part: waiting
Let the loaf cool on a rack for at least an hour. The crumb is still setting inside. Listen to the crust crackle as it cools. Make coffee. Read something. This pause is part of the ritual, not an obstacle to it.
Making it yours
After a few weeks the steps become familiar and your attention can rest on the details: how the dough feels on a warm day versus a cold one, how dark you like the crust. Swap in some rye or wholemeal flour, add seeds, or try a longer fold schedule. Keep a small notebook of what you changed.
Why this rhythm works so well around a busy life is explained in fitting slow bread into a busy week. Prefer kneading to folding? See hand or mixer. The wider approach is on the mindful baking page.