Same Day Sourdough Bread Recipe
This same day sourdough bread is a simple, quick, yet delicious, and hearty bread for sandwiches, and toasts. Start the recipe in the morning and you will have a crusty loaf for dinner to enjoy with stews and soups. This quick sourdough bread recipe is all that you need when you do not time for slow-fermented sourdough.
Equipment
- Large mixing bowl
- Banneton Basket
- Bread lame
Ingredients
Ingredients for sourdough bread
- 380 g Bread flour 95%
- 20 g Whole wheat flour 5%
- 95 g Levain 24%
- 288 g Water (280+8 )g (70 %+ 2 %)
- 12 g Salt
Instructions
Step 1 Preparing the dough and Autolyse
- In a large bowl, add the flour and then add the water. (Retain about 8 g of water to add later with the salt.)
- Mix well to combine the flour and water properly so that no dry flour patches are left.
- Clean the edges of the bowl and cover it. Let the dough autolyse for 1 hour. (Refer to the Baking schedule illustration in the blog post.) (You can reduce the time to 45 minutes if you think that the starter is entering the decline stage.)
Step 2 Adding starter and salt in stages:
- Adding starter
- Spread the sourdough starter on the dough, and use your fingers to poke it into the dough. Now use stretching and folding to incorporate the starter or use the pincer method.
- Ensure that the starter is well combined into the dough. Now cover and let the dough rest for 30 minutes.
- Adding salt
- Now add salt and the retained water. Use the pincer method(see notes) and keep combining until salt and water are well incorporated into the dough. Let it rest for 45 more minutes.
Step 3 Bulk rise and stretching and folding
- Now do the first stretching and folding of the bulk rise phase (see notes).
- Cover and let the dough rest for 45 minutes, before doing the second round of coil folds.
- Repeat the process and do 3 more rounds of stretching and folding, spaced about 45 minutes apart.
Step 4 Pre-shaping and shaping the same day sourdough bread
- Pre-shaping
- 45 minutes after the final round of stretching and folding, remove the dough onto a lightly floured work surface for conducting a pre-shape. Stretch the right side and bring it to the center and seal. Now, stretch the left side and seal it while bringing it to the center. Similarly, stretch the bottom side, and while sealing it, roll the entire dough so that all the seams face down. Now dust the surface with some flour and cover the dough. Let it relax for 5 minutes on the counter.
- Final Shaping
- Gently flip it so that the seams are facing you. Stretch the right side and bring it to the center and seal. Similarly, bring the left side to the center and seal. Rotate the dough 90 degrees, such that the central seam is parallel to you. Now place your hands under the dough and bring it forward and seal it with your palms.
- Then, roll the dough between your cupped hands to build tension and give desired shape and tension to the batard.
Step 5 Proofing the shaped sourdough bread
- Gently lift the shaped sourdough batard and place it in the flour-dusted oval banneton with the seam facing upwards.
- Cover and let it rest and proof at room temperature for about 4-5 hours.
Step 6 Scoring and baking the same day sourdough bread
- When the dough is ready to bake, preheat the oven to 500oF with the Dutch oven and its lid inside.
- When the oven is ready, flip the dough over on parchment paper or a bread sling. Now, score the loaf as you like.
- Transfer it to the Dutch oven and cover. Bake at 500oF for 20 minutes and then, remove the lid. Let it brown for another 20 minutes at 450oF
- When it has browned to your liking, remove it from the oven and let it cool for about 30 minutes before slicing.
- Slice and enjoy!
Notes
- Water: Use filtered water to feed the starter and make the levain. You can use tap water if you are sure that it is chlorine and fluoride-free.
- Sourdough starter/ levain: We need a ripe starter to make levain on the night before.
Ingredients for Levain:
6 g starter,
42 g water,
30 g bread flour,
12 g whole wheat flour. - The levain should ferment all night and reach its peak in the morning when it is time to bake. So, I like to prepare my levain in a 1:9:9 ratio. You can always reduce the feeding ratio to suit the duration of fermentation you desire.
- To see if the levain is ready: It is a good idea to mark the level of the levain in the jar with a rubber band so that you would know when it has doubled and is near its peak. You can do a float test to see if the levain is ready.
- Preparing the dough: Please note that while combining flour and water, you might feel that the dough is very dry and you might feel tempted to add more water. But as you will go in with your hands and start to combine the flour with water, you will observe that the dough will become fully hydrated without any need for further water.
- The pincer method means just going in with your hands and grabbing the dough in your hand, and just squeezing it. Then, leave it and grab some more. Your hands will act as a pincer in this method. We keep on moving and work with our dough for a good 1-2 minutes, or till everything is well combined.
- The dough might not be ready after the final session of coil folds. In such a case, give the rest of 30 minutes and do another round. You can always do a windowpane test to confirm that the dough is ready for pre-shape.
- Bulk rise: If you want to increase the bulk rise period for 4.5-5 hours aim for the Final Dough Temp. (FDT) of 76 0 F and determine the temperature of the water using the formula: Water temp.= FDTx4 - ( kitchen temp+ flour temp.+ levain temp. +friction factor)
- Stretching and folding: Wet your hands slightly and grab the dough by putting your hands under and stretching it outwards. Stretch it to a point till you could easily stretch it without feeling any resistance from the dough. Now fold it under the opposite side of the dough. Rotate the bowl, at 45 degrees, and repeat. In one session of Stretching and folding you should be doing 4-6 stretching and folding. Reduce their number toward the later stretching as the dough will become stronger.
- Shaping. You can also shape this same-day bread into a round boule if you like.
- Scoring and baking. The score should be at least half an inch deep.
- You can brown your sourdough bread according to your liking, just increase or reduce the final bake time.
- Bake it right! Check the temperature of the baking stone or Dutch oven as well. The oven air reaches 500 degree F much earlier than the baking steel, or Dutch oven. It is a general suggestion to let the Dutch oven preheat for about an hour before putting the sourdough bread into it.
- If you bake on a baking stone or baking steel, do not forget to arrange the steam in the oven by placing a tray on the lower shelf with water just enough for the first half of the baking time.
- The Dutch oven does not need any extra arrangement for steam as the moisture from the bread gets trapped inside it and acts as steam. But I still recommend adding a cube of ice under the parchment paper.
📋 Nutrition Facts
Nutrition
Calories: 137kcal
Tried this recipe?Let us know how it was!