Imagine the satisfaction of baking your own sourdough bread from scratch in just one day! With this recipe, you can experience the joy of homemade sourdough without the long wait. Plus, the flavor and texture are unparalleled – chewy, fluffy, crusty perfection awaits!
Sourdough bread became a massive trend in the last years. A decade ago, I was terrified of sourdough. My mum and sister used to whip up sourdough bread nearly on a daily basis whilst I was watching in awe. My mum had a liberal way of feeding the starter, a few sprinkles of flour and a drop of water. That’s all it took: an amazing bubbly sourdough starter for the daily bakes was formed.
My little sister had an amazing patisserie in the heart of a Transylvanian metropole, first run from her basement then later on from a state-of-the art workshop. Her love of all sweet and baked things has been an inspiration.
So here I was, a regular bread baker, making standard loafs with commercial fast action yeast. who’s most daring venture was trying to mix a small amount of wholemeal flour with strong white bread flour LOL.
Finally, in the spring of 2021, I have taken the plunge. After a trip to see my family in Cluj, I returned with a small jar containing a tablespoon or so of sourdough bread starter. With trembling hands, I fed the starter a few days in a row. By the weekend, I plucked up the courage to actually start my sourdough crafting journey.
But this was at a very different level. I was feeling a higher responsibility now I had to look after the living breathing organisms living in a jar on my kitchen counter.
I never looked back and positively avoided buying supermarket bread. Two years of baking nearly twice a week and savoring amazingly chewy, tasty, fluffy, crusty deliciousness…
What you’ll love about this recipe
- Same-Day Satisfaction: With a tight baking schedule you can achieve success in just one day.
- No-Kneed: You can be as hands on or off as you need (see what I did there! 😜)
- Chewy Texture: Experience the joy of perfectly chewy, artisanal bread with a homemade touch.
- Flavorful Crust: Savor the irresistible taste of a golden, crispy crust that pairs beautifully with any topping or spread.
- Customizable Variations: Experiment with different flour blends and add-ins to create your signature sourdough masterpiece.
Watch how to score and bake sourdough in dutch oven
Ingredients you’ll need
- Starter – a bubbly active starter
- Water – room temperature, I just use tap water
- Strong white bread flour with high protein percentage (at least 12%)
- Salt – I use regular table salt
ideas to serve with my sourdough bread
- Avocado Toast: Spread ripe avocado over toasted slices of sourdough bread and top with a sprinkle of sea salt, lime zest and crushed chili flakes. Or any of these leftovers curried butter beans.
- Ricotta and blueberries: Slather ricotta, juicy blueberries and drizzle with honey or maple syrup. Sprinkle a pinch of cornish sea salt and you’re in heaven!
- Caprese Sandwich: Layer thick slices of tomato, fresh mozzarella, and basil leaves between slices of sourdough bread. Drizzle with balsamic glaze or pomegranate molasses before serving.
- French Toast: Transform stale sourdough bread into decadent French toast by soaking slices in a mixture of eggs, milk, Demerara sugar and cinnamon before frying in butter until golden brown.
- Bruschetta: Top toasted sourdough bread with a mixture of diced tomatoes, garlic, basil, and olive oil for a classic Italian appetizer.
- Sourdough Pizza: Brush olive oil and top up slices of sourdough with your favorite pizza toppings (mine are mushrooms and parma ham and lots of mozzarella). YUM 😋!
baking equipment and inspiration
- I use a Dutch oven and most of my sourdough bread dutch oven is round (boulle). I also use a round banneton sprinkled with rice flour to avoid stickiness.
- Baker Bettie and Culinary exploration are some of my favorite Youtube channels for all things sourdough.
- For starter, I suggest getting one from friends or you can buy one, but if you are starting from scratch, this starter video will give you some guidance.
Mastering same day sourdough bread is easier than you think, and the results are truly worth it. Avoiding additives in commercial breads, but more than anything, you can enjoy the irresistible flavor and texture of freshly baked sourdough bread whenever you want.
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- Post and tag me @candyflosie😉🤗!
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Same day sourdough bread
Equipment
- cast iron dish or dutch oven optional, you can use a baking tray and add some ice cubes underneath for steam
- dough whisk optional, you can use a spoon
- banneton basket
- 1 bench scraper optional
Ingredients
- 300 g water
- 100 g starter (100% hydration)
- 500 g strong white bread flour
- 10 g salt
- rice flour (to sprinkle)
Instructions
- Place a bowl over your scales and tare the scale to 0g.
- Add the water, then the starter and mix.
- Add the flour and salt and mix really well until all ingredients are blended. You can use your hands, but I use a dough whisk and a scraper to scrape off excess of dough from the whisk or hands.
Bulk fermentation
- The dough looks shaggy and not smooth at this stage. It will take around 6 -8 hours for the dough to ferment at room temperature, it will double up.
- Cover and leave at room temperature. If your kitchen is cool it will take longer for the bulk fermentation. In the summer it will take less time.
- If you are around, do this: after an hour or so, with wet hands pull the dough slightly and fold it, you don't even need to take it out of the bowl. I use a bowl scrapper and just pull around the bowl, this also works. Do this every half an hour for the first hour and a half, it will make the dough smooth and stretchy.
- If you are not around, you don't have to do anything, the dough will just do its magic.
Shape your dough
- After the dough has nearly doubled, it's time to form it. I use a round banneton bamboo basket sprinkled with rice flour to prevent the dough from sticking.
- Take the dough out on a lightly floured surface.
- With floured hands, flatten the dough slightly in a rectangle. Stretch each end and sides to form an envelope.
- Then bring each corner into the centre to form a ball.
- Turn the ball carefully onto the surface, scrapping the flour away. This will help the dough tighten and keeping its shape.
- Turn the dough ball into the banneton with the smooth top down. Sprinkle rice flour on the dough, this will be the bottom of your bread.
Proof your dough
- Cover the banneton basket and leave it either at room temperature or in the fridge to rise again.
- Depending on the temperature you left it at, it will take between 2-4 hours (room temperature) or 8-12 hours in the fridge. To check if it's ready to bake: press the dough, it should return very slowly to its original shape.
Score and bake your sourdough bread
- Heat the oven to fan 220 ℃ or 428 ℉.
- Once ready to bake, prepare a baking paper sheet, turn the formed dough on it, cut the opposite corners of the baking sheet and place it in your Dutch oven or cast iron pot.
- Score your dough with a very sharp razor blade.
- The easiest is to make a cross on it, but you can also score a crescent.
- Put the lid on your pot. If you don't have a pot, you can improvise with a baking tray and thick tinfoil sheets to create a dome/tent around the bread to keep the steam inside.
- Place in the oven for 30 minutes.
- After this, take the lid off and leave in the oven for another 15 minutes.
- Take the bread out on a cooling rack.
- Do not slice until it has completely cooled down to keep the moisture in. This could take several hours or longer. If you cannot resist to wait that long, it's better to tear a chunk instead of cutting.
Video
Notes
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