Sometimes it can be challenging to spend 2 days working on a bread. From the name of this post “Same Day Sourdough Bread” you have probably guessed that the solution is here 🙌
Many loafs have been baked to ensure the perfection of this recipe.
Also I’ve tried to shorten the process by mixing sourdough starter with flour and water right away. It did save some time, and didn’t have any effect on the final result.
Open, light and airy crumb with thin crust.
I’m very happy with this bread!
- 270g bread flour (90%)
- 30g stone ground whole wheat flour (10%)
- 207g water (69%)
- 15g (5%) cold water added along with salt
- 60g levain (20%)
- 6g salt (2%)
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 10-12 hours until starter reaches its peak (at least triples in volume). Learn how to make starter from scratch here.
- 8 am mix sourdough starter with water and flour, cover, let it rest 1 hour for autolyse.
During the autolyse the flour absorbs the water, becoming fully hydrated. This will activate gluten development.
- 9 am add salt and extra water.
- The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 3-4 min, or with KitchenAid on speed 3 for 5-6 min until well incorporated. The dough should come up together, but still be sticky on the bottom.
- We will continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
- Leave it to rest 30 minutes at 74-78F /23-26C.
- 9:30 am wet your hands and perform 1st stretch and fold.
- 10:15 am 2nd stretch and fold.
- 11 am 3rd stretch and fold.
- 11.45 am 4th stretch and fold.
- Performing stretches and folds will help with gluten development.
- Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
- After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter.
We are looking for 40%-50% rise. If your dough didn’t reach 40% rise mark, add 1 extra stretch, it will extend time of warm fermentation, but will give you great result.
- 12:15 pm Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured sides face down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
- 12:45 pm Dust the dough with flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
- Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel)
- Cover it with plastic and return the dough to the 71-79F (22-26C) environment for 2 hours
- 2:45 pm transfer the dough to refrigerator for 2 hours. It will make scoring easier.
- 4 pm start to preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 min -1 hour.
- 4:45 pm remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 min with lid on.
- Remove the lid, lower the temperature to 450F.
- Bake for 20 more minutes until golden brown.
Enjoy your same day sourdough bread 🙏