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Same Day Sourdough Bread Recipe

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 1 loaf (about 1.5 pounds or 680 grams)
  • Diet: Vegetarian

Description

This Same Day Sourdough Bread recipe guides you through making a delicious, tangy loaf using your active sourdough starter. With a combination of bread and all-purpose flour, a series of stretch and folds, and a final cold proof, this bread develops complex flavor and an impressive crust. Baking in a Dutch oven produces an exceptionally crisp exterior while keeping the crumb soft and airy. Perfect for serving fresh and warm with butter, this bread is a rewarding project for any home baker.

Ingredients

For the Dough

  • 150 g active sourdough starter
  • 300 g warm filtered water (around 90°F)
  • 300 g bread flour
  • 150 g all-purpose flour
  • 12 g salt

Instructions

  1. Mix: Add 150 g active sourdough starter, 300 g warm water, 450 g flour (300 g bread flour + 150 g all-purpose), and 12 g salt to a mixer bowl fitted with a dough hook. Mix for about 5 minutes until combined. Then let the dough rest for 15 minutes.
  2. Stretch and fold: Wet your hands to reduce stickiness, then gently stretch and fold all four sides of the dough. Cover with a towel or lid.
  3. Repeat stretch and fold: After 15 minutes, do a second round of stretching and folding, then cover the bowl again.
  4. Rise: Let the dough rest in the bowl to rise until it has increased by about 75%, which typically takes 3 to 4 hours. If your environment is cool, place the bowl inside the oven with just the oven light on to maintain warmth.
  5. Shape: Lightly flour your work surface and shape the dough into a rectangle. Fold each side toward the center, then roll it up into a tight ball. Tighten the shape by gently pulling and tucking the dough in a circular motion 3 to 4 times. Place the dough seam-side up in a floured banneton or a towel-lined bowl.
  6. Cold proof: Cover the dough with a kitchen towel or plastic wrap and place it in the refrigerator for at least 2 hours, or up to 48 hours, to develop flavor and texture.
  7. Preheat oven and Dutch oven: Preheat your oven to 425°F (220°C) with a Dutch oven (lid on) inside. Optionally, place a baking stone or baking sheet on the bottom rack to prevent burning the bottom crust.
  8. Bake: Remove the cold dough from the fridge, flip it onto a piece of parchment paper seam-side down, and lightly flour the top. Score the top with a simple X. Carefully lift the parchment paper and place the dough inside the hot Dutch oven. Bake covered for 40 minutes, then uncover and bake for an additional 10 to 15 minutes until the crust is as crispy as desired.
  9. Cool: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 1 hour before slicing to let the crumb set and finish baking internally.
  10. Serve: Slice the bread using an electric or serrated bread knife for clean cuts. Serve warm, ideally with butter, for the best experience.

Notes

  • Wetting your hands during stretch and folds reduces dough stickiness and makes handling easier.
  • Cold proofing in the refrigerator enhances flavor and texture and offers flexibility in baking time.
  • Using a Dutch oven traps steam, which is crucial for developing a crisp crust and good oven spring.
  • Letting the bread cool before slicing helps avoid a gummy texture inside.
  • Adjust baking time uncovered to suit your preferred crust crispiness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/same-day-sourdough-bread-recipe/