Description
Crafting homemade Speedy Same Day Sourdough Bread delivers quick, delightful results for passionate bakers seeking fresh, tangy loaves. Crisp crust and tender crumb invite you to savor each slice of this simple yet remarkable bread.
Ingredients
Scale
Main Ingredients:
- 410 grams (14.5 ounces) all-purpose flour
- 290 grams (10.2 ounces) water
- 160 grams (5.6 ounces) sourdough starter
Seasoning:
- 8 grams (0.3 ounces) salt
Equipment:
- 1 dutch oven
- 1 bread lame or sharp knife
Instructions
- In a spacious mixing vessel, amalgamate liquid, sourdough culture, and seasoning. Thoroughly integrate ingredients, ensuring comprehensive blending. Incorporate flour, using hands to merge components completely. Encase with impermeable covering and allow dormancy for 30 minutes.
- Execute initial stretch and fold technique: gently elevate dough edges, extending upward and tucking underneath opposite side.
- Rotate mixing container 90 degrees, repeating folding motion four consecutive times. Maintain consistent pressure and gentle handling.
- Conceal dough between manipulation intervals, preserving moisture and preventing surface dehydration.
- Replicate stretch and fold sequence four times throughout one-hour progression, maintaining consistent technique and interval timing.
- Following manipulation cycles, permit dough relaxation and expansion at ambient temperature for 3-4 hours until volume substantially increases.
- Transition dough onto lightly dusted surface. Create structural integrity by pinching opposing extremities toward central region, forming compact spherical shape.
- Prepare proofing receptacle with flour-dusted textile lining. Position dough with seam facing upward. Drape protective membrane over surface.
- Allow secondary fermentation at room temperature for approximately two hours.
- During final proofing hour, activate oven to 460°F with dutch oven preheating internally.
- Transfer dough onto parchment, inverting surface orientation. Artistically incise decorative pattern using specialized blade or keen-edged implement.
- Cautiously nestle dough into preheated vessel. Introduce minimal water droplets between parchment and cooking surface. Seal with lid, baking 30 minutes at designated temperature.
- Remove protective lid, continuing baking 10 additional minutes at reduced 440°F. Monitor crust development, targeting golden-bronze coloration.
- Extract bread, transferring onto cooling platform. Drape moistened textile over surface. Permit complete temperature stabilization for minimum one-hour duration before slicing.
Notes
- Maintain consistent water temperature around 70-75°F for optimal starter and dough fermentation.
- Use digital kitchen scale for precise flour and water measurements to ensure consistent bread texture.
- Experiment with different flour types like whole wheat or rye to enhance flavor complexity and nutritional profile.
- Protect dough surface during resting periods by covering with damp cloth to prevent moisture loss and maintain smooth surface.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 1044 kcal
- Sugar: 0 g
- Sodium: 1560 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 220 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 0 mg