Same Day Sourdough Bread
A sourdough loaf you can start in the morning and bake by dinner, with a bubbly starter, simple folds, and a Dutch oven crust.
Equipment
- Large mixing bowl
- tea towel
- banneton or floured bowl
- Dutch oven with lid
- Parchment paper
- sharp knife or bread lame
- Wire rack
Ingredients
Main Ingredients
- 4 cup bread flour 500 g
- 1 ½ cup room temperature water 350 g
- ½ cup active sourdough starter 100 g, fed the night before
- 1 ¾ tsp fine salt 10 g
Instructions
Cooking
- Mix. Whisk starter and water, add flour and salt, and rest 20 to 30 minutes.
- Fold. Do three sets of stretch and folds 20 minutes apart, then let ferment 4 to 8 hours until doubled.
- Shape. Fold, shape into a ball, and chill in a floured bowl for 1 hour.
- Bake. Score and bake in a Dutch oven at 450 degrees F, covered 25 minutes and uncovered 20 to 25 minutes.
- Cool. Cool on a rack for 1 hour before slicing.
Notes
Substitutions: Use all purpose flour for a slightly softer loaf. Bake on a hot baking sheet with a pan of hot water if you have no Dutch oven.
Tips: Look for a doubled, jiggly dough before shaping. Bake until the crust is deep golden.
Storage: Keep at room temperature up to 3 days or freeze slices.