why make this recipe
Same Day Sourdough Bread is a perfect way to enjoy fresh bread without waiting days for the fermentation process. This recipe is simple and straightforward, making it fantastic for beginners and experienced bakers alike. The flavor develops quickly, giving you that delicious sourdough taste without the fuss. Plus, it can be made in a day, satisfying those cravings for homemade bread at any time.
how to make Same Day Sourdough Bread
Ingredients:
- 410 grams all-purpose flour
- 290 grams water
- 160 grams starter
- 8 grams salt
Directions:
- In a large bowl, mix together your water, starter, and salt. I like mixing those up first so the starter and the salt have a chance to disperse in the water.
- Add the flour and mix well. I usually do this with a spoon and finish with my hands to break up all the flour.
- Cover with something airtight (plastic wrap, aluminum foil, plastic bag, even a shower cap works!) and let rest for 30 minutes. I find putting a plastic bag over top is the most practical.
- After 30 minutes, do a set of stretch and folds. That means you grab the edge of the dough, stretch it up, and fold it under on the other side. Rotate your bowl for 90 degrees and repeat 3 more times. We’re going for 4 sets of stretch and folds in total.
- Cover again and leave to rest for 20 minutes and do another set of stretch and folds.
- Repeat this process until you’ve done 4 sets of stretch and folds, which should take 1 hour in total. Be sure to cover your dough with something airtight in-between sets of stretch and folds to prevent the dough from drying out!
- After you are finished with stretch and folds, cover the dough again (it should resemble a smooth ball by now) and let the dough rise for 3 – 4 hours at room temperature (I usually just leave it on the counter). It should almost double in volume.
- After the bulk fermentation, transfer your dough to a lightly floured surface. We are going to shape your dough. The way to do that is to grab the opposite ends of the dough and pinch them together on top. Repeat with the other two opposites.
- Prepare your bread basket (or banneton basket) by lining it with a lightly floured tea towel. Carefully transfer your dough ball into the tea towel-lined basket. The pinched parts should be facing upwards. If your dough is extra wobbly, you can help yourself with a dough scraper.
- Cover the dough again (I use the same plastic bag as before) and let it do its final rise for 2 hours at room temperature. About an hour in, you can turn your oven on to preheat it.
- When your dough puffed up a bit and your Dutch oven and oven are both sufficiently preheated, prepare a piece of parchment paper. Transfer your dough from the basket to the parchment paper, so the floured bottom of the dough is now the top of the dough. Score your dough with a razor blade or a sharp knife; make two deep cuts to create a crisscross pattern.
- Transfer your parchment paper with the dough on it into a hot Dutch oven. Splash just a bit of water between the parchment paper and Dutch oven to create some steam and cover quickly to capture it inside.
- Bake for 30 minutes at 460°F (238°C). Take the lid off and bake for an additional 10 minutes with the lid off at 440°F (227°C) to get that golden brown color. Bake time depends on the strength of your oven, so you can adjust it a bit after.
- After taking the bread out of the oven, put it on a cooling rack, cover it with a damp kitchen towel, and leave it to cool for at least an hour before you slice into it.
how to serve Same Day Sourdough Bread
Same Day Sourdough Bread is best enjoyed fresh. You can serve it warm with butter, use it for sandwiches, or dip it in soups. You can also make toast with it for breakfast or serve it with cheese and charcuterie for a delightful snack or appetizer.
how to store Same Day Sourdough Bread
To store your bread, make sure it has cooled completely. Keep it in a paper bag or wrap it in a clean kitchen towel to keep it crusty. Avoid plastic bags, as they can make the crust soft. If you want to keep it longer, you can slice it and freeze it in an airtight container. Just toast or warm the slices when you’re ready to enjoy them.
tips to make Same Day Sourdough Bread
- Make sure your starter is active before using it for the best results.
- The dough may feel sticky; don’t add too much extra flour. It should be manageable.
- If your kitchen is chilly, it may take longer for the dough to rise, so adjust your times accordingly.
variation (if any)
You can add herbs, cheese, or seeds to the dough during the mixing stage for added flavor. Feel free to experiment with different types of flour as well, like whole wheat or rye, to create variations in taste and texture.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can replace some of the all-purpose flour with whole wheat flour. Just keep in mind that it may change the texture and rise of the bread a bit.
How do I know when my bread is done baking?
The bread should be golden brown, and when tapped on the bottom, it should sound hollow. These are good signs that it is fully baked.
Can I make this recipe without a Dutch oven?
If you don’t have a Dutch oven, you can use a regular baking sheet; just ensure to create steam in the oven by placing a shallow pan of water on a lower rack.
Same Day Sourdough Bread
Ingredients
Method
- In a large bowl, mix together the water, starter, and salt.
- Add the flour and mix well, finishing with your hands.
- Cover with something airtight and let rest for 30 minutes.
- After 30 minutes, perform a set of stretch and folds, rotating the bowl for each fold.
- Cover again and leave to rest for 20 minutes before doing another set of stretch and folds.
- Repeat the stretch and fold process until you have completed a total of 4 sets.
- After the stretch and folds, let the dough rise for 3-4 hours at room temperature, until almost doubled.
- Transfer your dough to a lightly floured surface and shape it by pinching the opposite ends together.
- Transfer the dough to a tea towel-lined bread basket with the pinched side facing up.
- Cover and let it rise for 2 hours at room temperature.
- Preheat your oven during the last hour of the final rise.
- Transfer the dough to parchment paper and score with a knife.
- Bake in a hot Dutch oven for 30 minutes at 460°F (238°C).
- Remove the lid and bake for an additional 10 minutes at 440°F (227°C) until golden brown.
- Let the bread cool on a rack for at least an hour before slicing.