Sourdough Bread Recipe (Same Day)
I have realized you don't need 2 days to make delicious sourdough bread. All you need is a well-fed starter and 6 hours until
hot sourdough bread time!
Ingredients
Instructions
-
In the early morning, mix all of your ingredients for the dough (not
including the extra 20-40g of water) in a mixing bowl and mix until the
dough is all combined well, a nd there is no more loose flour in the
bottom of the bowl. If you need to add water because the dough ball is
super dry and hard and not sticking together, add only 5g at a time until
You have reached your 20 g (or 40g) maximum overage.
-
Every 30 minutes for the next 2 hours, stretch the dough in the bowl
and fold 4 times by folding over quadrants and rotating the bowl 90 degrees
degrees (see my full YouTube Video for instructions).
-
Let the dough bulk rise for another 3 hours. At 3 hours, you should see
some small to medium elevated bumps (bubbles) over the top of the
dough. Slightly press on the dough. It should NOT bounce back much. If you do not see air bubbles or if he dough bounces back rapidly, then the dough rests for another 45 minutes.
Shape the dough into a round ball. Let it sit uncovered for 15 minutes
and then let it rise for another 2.5 hours. I use the proofing mode on
my oven at 90ºF, which in my environment is perfect.
-
Preheat the oven to 450°F with a dutch oven in the oven with a lid.
Place the loaf on top of parchment paper inside the Dutch oven, and
make your score mark (see YouTube video for the example). Place it in
the Dutch oven and bake for 20 minutes. At 20 min. remove the lid for 15
minutes or until browned at your desired color.
-
Take bread out of the Dutch oven at the 35-minute mark (roughly and set on a
cooling rack for 1 hr minimum. Butter that baby up and dig in!
Note
Make sure the water is not above 85ºF or below 75ºF when adding in your
started in the bowl.
