Description
This Same Day Sourdough Bread recipe delivers a rustic, crusty loaf with a tender crumb using a simple mix of flour, water, starter, and salt. Through a process of mixing, stretch and folds, bulk fermentation, shaping, and baking in a preheated Dutch oven, you can enjoy freshly baked sourdough bread in just over 8 hours. The method ensures a deep flavor and beautiful crust with minimal hands-on time.
Ingredients
Scale
Ingredients
- 410 grams all-purpose flour
- 290 grams water
- 160 grams sourdough starter
- 8 grams salt
Instructions
- Mix starter, water, and salt: In a large bowl, combine the water, sourdough starter, and salt, mixing well to allow even dispersion of the salt and starter in the water.
- Add flour and rest: Add the all-purpose flour to the mixture and mix thoroughly, first with a spoon, then finish by hand to break up any flour lumps. Cover the bowl with airtight wrap and let it rest for 30 minutes to hydrate the flour.
- Perform stretch and folds: After resting, stretch and fold the dough by grabbing an edge, stretching it upwards, and folding it underneath the dough. Rotate the bowl 90 degrees and repeat three more times for a total of four stretch and folds. Cover and rest for 20 minutes.
- Repeat stretch and folds: Continue the stretch and fold process every 20 minutes for a total of four sets (about one hour), covering the dough between each to prevent drying.
- Bulk fermentation: After the last set of stretch and folds, cover the dough again and let it rise at room temperature for 3 to 4 hours until nearly doubled in size.
- Shape the dough: Transfer the dough to a lightly floured surface and shape by pinching opposite ends together on top. Repeat with the other two ends to form a tight dough ball.
- Prepare bread basket: Line a banneton or bread basket with a lightly floured tea towel and place the shaped dough inside, seam side or pinched parts facing upwards. Use a dough scraper if needed to help transfer.
- Final proofing: Cover the basket with an airtight cover and allow the dough to rise for 2 hours at room temperature. Preheat the oven about one hour into this step.
- Score the dough: Once puffed, transfer the dough with parchment paper onto a flat surface, flipping so the bottom becomes the top. Score the dough with two deep cuts crossing each other to create a crisis cross pattern.
- Bake in Dutch oven: Place the dough with parchment paper into the hot Dutch oven. Add a splash of water between parchment and pot to create steam, then cover quickly. Bake at 460°F (238°C) for 30 minutes with the lid on, then remove the lid and bake for another 10 minutes at 440°F (227°C) until golden brown.
- Cool and serve: Remove the bread from the oven, place it on a cooling rack, and cover with a damp towel. Let cool for at least one hour before slicing to finish the crumb development and avoid gummy texture.
Notes
- Use a plastic bag or plastic wrap to cover dough between stretch and folds to prevent drying.
- Preheat your Dutch oven with the oven to ensure the crust crisps properly.
- The scoring pattern helps control oven spring and gives the loaf its signature look.
- Cooling the bread fully is essential for the crumb to set properly.
- Baking times may vary slightly based on your oven’s heat retention and accuracy.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French/European
Keywords: sourdough, bread, baking, homemade bread, artisan bread, bread recipe
