Same Day Sourdough Bread

5 from 53 votes

Same Day Sourdough Bread Recipe is mixed and baked in one day, no complicated schedule necessary! Enjoy fresh baked bread for dinner any day of the week! Sourdough baking doesn't have to be complicated!

Prep Time6 5

Cook Time1

Total Time7 5

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 237kcal

Author: Lynn Polito

Equipment

Ingredients

500 g Bread Flour
100 g Starter
375 g Water
12 g Salt

Instructions

In a large mixing bowl, add the water and starter. Mix well until the starter dissolves.
Add the flour and salt to the bowl. Mix well until a shaggy dough forms. Cover with a damp kitchen towel and place in a warm spot in your kitchen. Let it rise for 1 hour.
After 1 hour, perform a set of stretch and folds. Let the dough rest for another hour. Do one more set of stretch and folds after an hour. Then let the dough rest for 4-6 hours in a warm place in your kitchen.
Once the dough has rested for 4-6 hours, place the dough on a lightly floured surface. Shape the dough by folding it onto itself gently until a tight ball forms.
Let it rest on the work surface for 15 minutes. While the dough rests, preheat the oven to 450 degrees F and place the Dutch Oven in the oven to preheat.
When the oven is preheated, place the dough on a piece of parchment paper. Score the top of the dough and place the dough into the hot Dutch oven.
Bake for 30 minutes covered, and then for another 30 minutes uncovered. The bread should be golden brown and sound hollow inside when tapped on.

Notes

A stretch and fold is where you take the side of the dough and stretch it over the top of the dough. Rotate the bowl and do that again. This helps build the gluten in the bread, similar to what kneading does for bread.
Make sure the bread is cooled to room temperature on a cooling rack before cutting into it. This will make sure that the crumb of the bread is cooked fully and properly set.
It is really important that your starter is active and bubbly. Inactive starter will not let the dough rise properly.
When scoring the top of the loaf, using a razor blade, really sharp knife, or a bread lame is best. You want a pretty deep cut to allow the bread to expand in the oven.

Nutrition