#Sleepybread

“This sleey OVERNIGHT bread is a choose your own adventure recipe. How cooking should be.. Flexible. ”

Plain Overnight dough

850g (5 2/3 cup) plain flour

2tbs maple syrup

1 tsp dried yeast

3 cups (750ml) water

Drizz of olive oil (probs 3 tsp) and a pinch of salt (probs 1/2 tsp)

Fruit Dough sitch

1/2 cup dried fruit, i used cranberries and currants

1/4 cup malt powder add the fruit and malt at this stage and follow the recipe as per normal.

Bagel sitch

2tbs maple syrup

2 tsp bicarbonate of soda

sesame seeds to coat

Focaccia sitch

1/3 cup (80ml) olive oil

Rosemary sprigs

1/3 cup caramelised onions

100g fetta, crumbled

For the overnight dough, place flour, maple, yeast, water, oil, and salt in a bowl. Combine using a butter knife or fork to cut through dough for 3 minutes or until it forms a sticky wet dough. Cover with a tea towel and set aside in a cool place for 8 hours or overnight to double in size.

Fruit dough sitch

At this point if you want a fruit dough add all the ingredients here and carry on with the recipe as per.

The next day, reveal the AMAZING DOUGH and transfer to a lightly floured work surface and fold to bring together. Follow on in whichever direction you take

At this point you have multiple options. Choose your own adventure:

Bread sitch

Place a lidded heavy cast iron pot in the oven. Preheat oven to 220°c. Leave for 30 minutes or until very hot. Carefully remove the pan from the oven and dust with flour. Slide the dough into the hot pan.

Using a small sharp knife, score the top of the dough with a cross pattern. Cover with a tight-fitting lid and bake for 40 minutes. Remove the lid and cook for a further 10 minutes or until bread is golden and cooked through.

Bagel sitch

Divide dough into 20 even pieces and roll under the palm of your hand to form a ball. Use a finger to create a hole in the centre and shape into bagels. Transfer to trays lined with baking paper and continue with remaining dough.

Fill a large saucepan halfway with water. Bring to the boil. Add remaining maple and bicarb. And reduce to a simmer. Working in batches, add bagels, and cook, turning halfway for 6 minutes or until bagels have expanded slightly and glossy. Use a slotted spoon to carefully remove. And transfer to 2 lined baking trays, spacing 3cm apart as the bagels will expand again when baking. Repeat with remaining bagels. Scatter bagels with sesame seeds then bake for 30-35 minutes or until golden and cooked through.

Focaccia sitch

Drizzle a shallow baking tray with half the oil. Add dough and use fingers to stretch and prod the dough to fill the dish. Drizzle with remaining oil then jam dough with rosemary sprigs and caramelised onions. bake for 35-40 minutes or until the dough has doubled in size and cooked through. Scatter with feta.