By Marissa Bell
Same Day Sourdough Bread
17 steps
Prep:8hCook:45min
makes 2 loaves in 8 hours total.
Time breakdown below:
8am: feed starter in the morning and leave on counter
12pm: mix ingredients, let sit for 1 hour
1:00 pm: first stretch and fold
1:30 pm: 2nd stretch and fold
2:00 pm: 3rd stretch and fold
2:30 pm: 4th stretch and fold; let sit for 2 hours on counter
4:30pm: cut/shape dough; let rest for 20 min on counter
5:00 pm: final shape; put dough in fridge to proof for 2 hours
6:50pm: preheat oven to 500 degrees and put dutch oven in to preheat (about 20 min).
7:15pm: score bread (5 min)
7:20pm: Bake for 35 min covered.
7:55pm: reduce oven to 425, uncover, and bake for 10 more minutes.
8:05 pm: bread is done!
Updated at: Wed, 21 Feb 2024 18:56:20 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
347
High
Nutrition per serving
Calories2340 kcal (117%)
Total Fat7.4 g (11%)
Carbs478.3 g (184%)
Sugars2.6 g (3%)
Protein69.5 g (139%)
Sodium4856.7 mg (243%)
Fiber31.5 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
zero out scale w/ bowl and add 250g active sourdough starter.
Step 2
After zeroing out bowl on scale again, pour 725g warm water into bowl. The sourdough starter should float in the water. Take bowl off sclae, and using a bread whisk (dough hook), mix well. If there are floating chunks of starter, that's okay.
Step 3
Put bowl back on the scale and zero it out. Add 25g of salt
Step 4
Zero out scale and add 1000g of flour. Take bowl off scale and mix well using your hands. Mix for several minutes until you can no longer feel chunks of flour and it turns into a shaggy dough. Clean off your hands using a bench scraper, and scrape down the sides of the bowl.
Step 5
Cover the bowl and let it sit on the counter for 1 hour.
Step 6
(1 hr later) Dough should now look shaggy and rested. Do first series of stretch and folds while rotating the bowl. For the first series, do about 10 stretch and fold rotations. This will build the gluten strands and strengthen your dough.
Step 7
Cover dough and let it rest for 30 minutes.
Step 8
after 30 minutes, do stretch and folds, then let dough rest again. Repeat this 3x (for a total of 4 stretch and folds). With each set of stretch and folds, the dough will get stronger, less sticky, and way easier to work with. By the fourth set of stretch and folds, the dough should have bubbles and resist. The entire dough will try to come out of the bowl as you stretch it.
Step 9
Cover bowl and let dough sit for about 2 hours. The dough should rise by about 50-75%. It does not need to completely double in size. The bowl will be almost full to rim of dough. When you jiggle the bowl, the dough will jiggle
Step 10
Add flour to counter surface and pour dough out. It should fall out cleanly, you don't need to pull it out of the bowl.
Cut your dough in half using bench scraper. Stretch out 1 dough ball into a rectangle, and fold dough towards the middle (like 3 total smaller rectangles, business letter style). Then roll the dough up.
Shape dough by rolling it away from you and pulling it in to create tension, tucking in the underside as you pull. Repeat with other half of dough.
Step 11
let dough rest for 20 min on counter.
Step 12
do the final shaping. turn dough over (using bench scraper) and do the same thing as before (much gentler this time): stretch it out then roll it up, and shape into round ball. The final shape should be more smooth and less sticky.
Step 13
Using bench scraper, flip dough over and put it into proofing basket. Cover basket and stick bowls in fridge to proof for 2 hours.
Step 14
20 min before end of proofing/beginning to score bread, preheat oven to 500 degrees and put dutch oven in to preheat it.
Step 15
after 2 hours of proofing, dump dough out into the center parchment paper. Score bread.
Step 16
pour some rice into bottom of dutch oven to prevent buring. place dough in dutch oven and bake bread (covered) for 35 min at 500 degrees.
Step 17
reduce heat to 425, remove dutch oven lid, and bake for 10 more minutes.
Notes
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