Same-Day Sourdough Bread: A Speedy Delight

Forget the long waits! This recipe delivers delicious sourdough bread in a single day. While traditional sourdough requires days of fermentation, this method utilizes a quicker process, perfect for busy bakers who crave that tangy sourdough flavor without the extended commitment.

What Makes This Recipe Different?

This "same-day" sourdough relies on a strong starter and a modified process to drastically reduce the bulk fermentation time. We achieve this by using a higher hydration dough and employing a shorter, controlled fermentation. This approach doesn't compromise flavor; instead, it provides a fantastic shortcut to enjoying fresh, tangy sourdough bread.

Ingredients You'll Need:

• Active Sourdough Starter: (fed 4-6 hours before baking; should be bubbly and doubled in size) About 200g
• Bread Flour: 500g (you can substitute with all-purpose flour, but bread flour yields better results)
• Water: 375g (lukewarm)
• Salt: 10g

Equipment:

• Large mixing bowl
• Plastic wrap or a damp kitchen towel
• Dutch oven (5-quart or larger)
• Baking sheet (optional, for proofing)
• Lame or sharp knife (for scoring)

Step-by-Step Instructions:

1. Mixing the Dough:

1. In your large bowl, combine the sourdough starter and water. Mix until the starter is fully dissolved.
2. Add the flour and salt. Mix with your hands or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead: Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes. The dough will be quite sticky.

2. Bulk Fermentation (Shortened!):

1. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rest at room temperature (ideally around 75°F/24°C) for 2-3 hours. The dough should increase in volume by about 30-50%.

3. Shaping and Proofing:

1. Gently turn the dough out onto a lightly floured surface.
2. Shape the dough: Form it into a round or oval boule. This is crucial for oven spring.
3. Proof: Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it proof for another 1-1.5 hours, or until it almost doubles in size.

4. Baking:

1. Preheat your Dutch oven: Preheat your oven to 450°F (232°C) with the Dutch oven inside for at least 30 minutes.
2. Score the dough: Carefully remove the dough from the banneton and place it directly into the hot Dutch oven. Score the top of the dough with a sharp knife or lame – this helps control the expansion during baking and creates a beautiful crust.
3. Bake covered: Bake covered for 20 minutes.
4. Bake uncovered: Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
5. Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.

Tips for Success:

• Starter Strength: A strong, active starter is key to this recipe's success. Make sure your starter is bubbly and has doubled in size before using it.
• Room Temperature: A warmer room temperature will speed up fermentation.
• Don't Over-Knead: Over-kneading can lead to a tough loaf.
• Scoring: Proper scoring allows for even expansion during baking.

Enjoy Your Same-Day Sourdough!

This recipe provides a fantastic way to enjoy the delicious taste of sourdough bread without the lengthy wait. Experiment with different flours and additions to create your own unique variations. Happy baking!