Easy Same Day Sourdough Bread
This easy same day sourdough bread recipe is beginner friendly and makes a delicious loaf of homemade bread in one day.
Servings: 12
Cost: $10
Equipment
- 1 dutch oven or bread oven
Ingredients
- 1 cup active sourdough starter
- 1 ¼ cups warm water
- 3 cups bread flour
- 2 teaspoons sea salt
Instructions
- Add the starter to a large mixing bowl
- Add water, then mix until the starter is mostly dissolved
- Stir in the flour, 1 cup at a time, then stir in salt until you have a shaggy dough.
- Cover, and let rest for 1 hour
- Start the stretch and folds by lifting up one end of the dough and and stretching it over to the other side. Rotate the bowl a quarter turn, and do another stretch and fold. Rotate, stretch and fold 2 more times, until all 4 sides are done.
- Allow to rest 30 minutes, then do another set of stretch and folds, and repeat process 1-2 more times until the dough is stiff and holds its shape after folding
- Cover, and allow to rest in a warm place until the dough is nearly double in size, the internal temperature is 77-78℉, has a smooth, shiny appearance and bubbles on the bottom of the dough.
- Turn the dough out on a lightly floured surface, and shape by pulling the sides of the dough so they meet in the middle to form a rough circle. Then, roll the dough over, and move it in a circular motion to form a ball
- Place the dough ball top side down into a proofing bowl or basket (banneton) lined with a flour-dusted tea towel. Pinch the bottom of the dough together to seal
- Cover with the ends of the towel or plastic wrap, and let rise in a warm place for 1-2 hours
- Place the Dutch oven or bread oven into your oven on the middle rack, and heat to 450℉. Place dough into the freezer while the oven is preheating, and cut a piece of parchment paper to fit either the Dutch oven or bread oven
- When oven is at temperature, remove the dough, flip it onto the circle of parchment paper so the top is right side up
- Remove bread oven with oven mitts. Lift the parchment paper into the bread oven, and quickly score the bread. Lightly mist with water to help create steam
- Bake for 30 minutes with the lid on, then remove lid and bake for another 10 minutes or until the top is golden brown. When done, the bread should sound hollow when tapped, and the temperature should be around 207℉
Video
Notes
Feed your starter the night before -- or about 8 hours before you use it. Make sure it is active and bubbly.
I recommend a bread oven or Dutch oven, but a roasting pan will work.
Use a liquid measuring cup for the water and a dry measuring cup for the flour - don't pack it in tightly, scoop it up, and use the back of a knife to scrape off excess.
You can let the dough rise in an oven on proof setting or with the light on if your house is cold or in the winter.
Wet your fingers when doing stretch and folds so the dough doesn't stick.
Nutrition
Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 389mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.3mg
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