Overnight White


Preparation info

  • Makes


    large loaf
    • Difficulty


    • Ready in

      49 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

This recipe has stayed almost the same since Sid Price made it in 1943. Deborah Cook, Sid’s granddaughter says, “We’ve always made Real Bread! The only change, apart from converting from Imperial to metric measurements, is that we’ve reduced the salt level slightly.” Fermenting dough slowly overnight with a very small amount of yeast allows time to develop maximum flavour, a great crust and a loaf that will keep longer.