Quick Sourdough Bread
1340kcal
Ingredients
Sourdough Starter (Build to Peak)
- 50 g Sourdough Starter
- 50 g Water
- 50 g Bread Flour
- 5 g Rye Flour
The Dough
- 150 g Active Sourdough Starter (50% - from build above)
- 270 g Bread Flour (90%)
- 30 g Whole Wheat Flour (10%)
- 222 g Water (74%)
- 7 g Salt (2.3%)
Equipment
Method
Morning - Starter Build
- 7:00 AM: Whisk starter into water, add flours, and mix well. Cover and let sit at 30°C (86°F) for ~4 hours until it at least triples in volume.
Mid-Day - Bulk Fermentation
- 11:00 AM: Mix water with the peaked starter, then add salt and flours. Mix by hand until hydrated but sticky. Cover and rest at 24-26°C (75-79°F) for 30 minutes.
- 11:30 AM – 1:45 PM: Perform 4 sets of stretch and folds every 45 minutes. The dough should become lighter, showing bubbles on the surface and a 50–100% rise.
Shaping & Cold Proof
- 2:30 PM: Flip dough onto a floured surface. Fold corners into the center and roll into a smooth, taut log.
- Place seam-side up in a floured proofing basket. Cover with plastic and refrigerate for 14–24 hours.
Next Day - Baking
- Preheat oven to 500°F (260°C) with a cast iron pan inside for 45–60 minutes.
- Flip dough onto parchment paper and score with a lame.
- Bake covered at 500°F for 15 minutes.
- Remove lid, lower temp to 450°F (230°C), and bake for 20 minutes until golden brown.
Nutrition
Calories1340kcalCarbohydrates267gProtein49gFat6gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat1gCholesterol11mgSodium514mgPotassium550mgFiber12gSugar1gVitamin A19IUVitamin C0.3mgCalcium79mgIron4mg
Notes
- Flavor Profile: 50% starter does not make the bread more sour; it actually results in a milder, creamy flavor due to the shorter fermentation.
- Temperature Adjustment: if your kitchen is colder than 24°C, they should extend the time between folds or add an extra round of stretching.