Same Day Sourdough Bread

Updated at: Tue, 21 Nov 2023 14:44:22 GMT

Step 1

PREMIX THE DOUGH

Step 2

Weigh out your sourdough starter and water into a large mixing bowl and mix together briefly.

Step 3

Now add your flour and salt and mix whole lot together to form a dry dough.

Step 4

Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Step 5

This process is called the "autolyse" and allows your flour to soak in all the water and become hydrated. You can see how the dough has changed in this photo.

Step 6

FORMING UP THE DOUGH

Step 7

Bring the dough together into a ball. Pull the edges of the dough into the centre until it's smoother and more formed.

Step 8

You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.

Step 9

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Step 10

STRETCH & FOLD PHASE (STRENGTHENING PHASE)

Step 11

Over the next few hours you need to create some structure for your dough by "stretching and folding".

Step 12

Aim to do around 4-6 sets of stretches and folds.

Step 13

For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

Step 14

BULK FERMENTATION (RISE PHASE)

Step 15

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (a plastic cover is a better option for this stage). Remember because you're trying to ferment your dough more quickly, you'll need to let it ferment in a warm place.

Step 16

SHAPE THE DOUGH

Step 17

Once your dough has finished it's first ferment, it's time to shape it into either a boule or a batard.

Step 18

You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very light dusting.

Step 19

Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.

Step 20

You want to pull the edges of the dough into the centre and then flip it over so that the sticky side is now underneath. Using the stickiness, gently pull the dough into a tight ball.

Step 21

You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn't too big though, you want your dough to retain some shape.

Step 22

Whatever you're using needs to be liberally floured with your rice flour. If you're using a banneton - liberally sprinkle it with rice flour. If you're using a cloth or tea towel, rub the flour into it to ensure it becomes non stick.

Step 23

PUT DOUGH INTO THE BANNETON

Step 24

Once the dough is shaped into a tight ball, place it into your banneton smooth side down, so your seam is on the top - this way the top of your dough will get the pretty lines from the banneton.

Step 25

If you're using a cloth or tea towel in a bowl it's ok to put your dough with the smooth side up. Just make sure the dough is tight.

Step 26

Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.

Step 27

PROOFING

Step 28

Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel and let it sit on the counter to proof. You'll need to let it sit for around an hour or two. Just be careful not to let it get too puffy or you'll lose your oven spring!

Step 29

As a caveat, if you do have a few hours until you need to bake your sourdough then do pop it in the fridge for a short cold ferment. It does make it easier to score.

Step 30

PREPARE TO BAKE YOUR DOUGH

Step 31

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. While your oven is preheating, place your sourdough in the freezer.

Step 32

Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.

Step 33

BAKE YOUR SOURDOUGH BREAD!

Step 34

Now it's time to bake!

Step 35

When your oven is at temperature, gently tip your sourdough out of the banneton and onto a piece of parchment paper. If it hasn't been in the freezer, just handle it very gently as it may be very soft.

Step 36

Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.

Step 37

Gently score your bread with a lame, clean razor blade or knife. At minimum a large cross is sufficient, but you can get as artistic as you like. You can find my full guide on how to score sourdough bread here.

Step 38

Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.

Step 39

If you want to you can spritz your dough with extra water before you put the lid on.

Step 40

BAKE TIME:

Step 41

30 Minutes with the lid on at 230C/450F plus

Step 42

10-15 Minutes with the lid off at 210C/410F

Step 43

LET YOUR BREAD COOL

Step 44

When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Step 45

NOTES

Step 46

Notes on Flour: This recipe is written using strong Bread Flour. Bread flour has a higher protein content than All Purpose flour. If you choose to use All Purpose flour you may have a different result because of this. You can read more about the differences between All Purpose Flour and Bread Flour here.

Step 47

Notes on Sourdough Starter: This recipe is based on you having an active starter that you have fed a few hours before starting your bake. For info on how to make a sourdough starter, go here.

Step 48

Notes on Stretch & Folds: If you are going to do the stretch & folds on your bench top, spray your surface with water mist rather than using flour. You can leave the dough in the bowl if you want to. Wet your hands to stop the dough sticking - although it shouldn't be too sticky. It will get less sticky as you do your stretches and folds. For more information on how to do stretch and folds, go here.

Step 49

Notes on Bulk Fermentation: If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours. If it's colder, it will take longer. You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough.

Step 50

You don't want to let it go any further than doubled as it will be over fermented.

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