Easy Same Day Sourdough Bread
Now I already have a sourdough bread recipe that I love, but it does take all day to prepare it and I can't bake it until the next day. I wanted a same day sourdough recipe, and I found one.
This bread is delicious. It is quicker and easier to make than my other recipe, and turns out perfectly. It makes two loaves which I love, as making sourdough takes time, so you may as well make two loaves, especially when you have five in your family, or you are making it for a gathering. I'll find a recipe for one loaf eventually.
Now I bake one loaf on the first day and I bake the second loaf the following day, that way I have fresh bread two days in a row.
You do need kitchen scales here. I prefer scales to cup measures.
If using baking paper, make sure your piece is long enough that when your bread is baked you can use the baking paper as handles to take the bread out of the extremely hot pot.
The crust softens the next day, but the bread is still great fresh. But can I say, this bread is delicious toasted.
I'll take more photos at each step next time I make it, so you can see how easy it is to make.
If when you bake it, it cracks elsewhere other than where you slashed it, it's fine, the bread will still taste amazing.
Here is my recipe on how to make a sourdough starter. Now I have big starters as I like sourdough discard, but if you only have a small amount of starter, you won't need 1 cup water and 1 cup flour, feed it so you have equal quantities, starter, flour and water. You just need to make sure you have 250g starter.
I have now made three successful starters which I named Heidi, Polly and Isabel. Heidi I keep at home, Polly I make a work and Isabel I share to those that want to make sourdough bread. I've baked with all three and all were perfect.
If you have nailed making a starter and a ready to bake a sourdough loaf, this is a great starting recipe.
This bread is delicious. It is quicker and easier to make than my other recipe, and turns out perfectly. It makes two loaves which I love, as making sourdough takes time, so you may as well make two loaves, especially when you have five in your family, or you are making it for a gathering. I'll find a recipe for one loaf eventually.
Now I bake one loaf on the first day and I bake the second loaf the following day, that way I have fresh bread two days in a row.
You do need kitchen scales here. I prefer scales to cup measures.
If using baking paper, make sure your piece is long enough that when your bread is baked you can use the baking paper as handles to take the bread out of the extremely hot pot.
The crust softens the next day, but the bread is still great fresh. But can I say, this bread is delicious toasted.
I'll take more photos at each step next time I make it, so you can see how easy it is to make.
If when you bake it, it cracks elsewhere other than where you slashed it, it's fine, the bread will still taste amazing.
Here is my recipe on how to make a sourdough starter. Now I have big starters as I like sourdough discard, but if you only have a small amount of starter, you won't need 1 cup water and 1 cup flour, feed it so you have equal quantities, starter, flour and water. You just need to make sure you have 250g starter.
I have now made three successful starters which I named Heidi, Polly and Isabel. Heidi I keep at home, Polly I make a work and Isabel I share to those that want to make sourdough bread. I've baked with all three and all were perfect.
If you have nailed making a starter and a ready to bake a sourdough loaf, this is a great starting recipe.
Recipe
Recipe adapted from oliviarosedemuro on instagram
Makes 2 loaves
250g active sourdough starter
725g room temperature water
25g salt
1kg bread flour
First thing in the morning. The earlier the better.
Take your sourdough starter out of the fridge. Discard about half. Feed it with 1 cup bread flour and a little less than 1 cup water. Give it a good mix so no dry flour is left, place lid on top, do not screw it shut, just pop it on top. If your jar does not have a lid, just place a paper towel on top secured with a rubber band. Leave it on your kitchen bench until it is at it's peak, i.e. it is has doubled in size and is bubbly. Mine took about 4-5 hours. You could do this the night before so you can start making bread earlier in the morning, especially if it is cooler weather.
Once your starter is at it's peak, pour 250g into a large bowl. Add the water, give it a good mix with a dough whisk or wooden spoon. Add the salt, mix, then add in the flour. Start by mixing with your whisk or spoon, then with a damp hand, mix it until you have a shaggy dough with no dry flour left.
Now I like to move the dough into a large clean bowl, this is optional, cover your bowl with cling film, or beeswax or a shower cap, I like a shower cap, leave in a warm spot for 30 minutes.
Meanwhile feed your starter with 1 cup bread flour and a little less than 1 cup water, mix it in. Cover and place in the fridge until you need to bake bread next time.
Makes 2 loaves
250g active sourdough starter
725g room temperature water
25g salt
1kg bread flour
First thing in the morning. The earlier the better.
Take your sourdough starter out of the fridge. Discard about half. Feed it with 1 cup bread flour and a little less than 1 cup water. Give it a good mix so no dry flour is left, place lid on top, do not screw it shut, just pop it on top. If your jar does not have a lid, just place a paper towel on top secured with a rubber band. Leave it on your kitchen bench until it is at it's peak, i.e. it is has doubled in size and is bubbly. Mine took about 4-5 hours. You could do this the night before so you can start making bread earlier in the morning, especially if it is cooler weather.
Once your starter is at it's peak, pour 250g into a large bowl. Add the water, give it a good mix with a dough whisk or wooden spoon. Add the salt, mix, then add in the flour. Start by mixing with your whisk or spoon, then with a damp hand, mix it until you have a shaggy dough with no dry flour left.
Now I like to move the dough into a large clean bowl, this is optional, cover your bowl with cling film, or beeswax or a shower cap, I like a shower cap, leave in a warm spot for 30 minutes.
Meanwhile feed your starter with 1 cup bread flour and a little less than 1 cup water, mix it in. Cover and place in the fridge until you need to bake bread next time.
After 30 minutes you will do a set of stretch and folds. To do this, , with a damp hand, take a section of the dough furthest from you and stretch it up and fold it onto itself towards you, try not to tear it. Rotate the bowl 90° and repeat the process. You need to do this about 8 times.
Cover bowl again, leave for 30 minutes.
After 30 minutes you will do another set of stretch and folds. Again, with a damp hand, take a section of the dough furthest from you and stretch it up and fold it onto itself towards you, try not to tear it. Rotate the bowl 90° and repeat the process. You need to do this about 6 times.
Cover bowl again, leave for 30 minutes.
Cover bowl again, leave for 30 minutes.
After 30 minutes you will do another set of stretch and folds. Again, with a damp hand, take a section of the dough furthest from you and stretch it up and fold it onto itself towards you, try not to tear it. Rotate the bowl 90° and repeat the process. You need to do this about 6 times.
Cover bowl again, leave for 30 minutes.
After 30 minutes, now you will do coil folds. To do this, with damp hands, slide both hands, fingertips really, under the middle of the dough from each side, gently lift the dough upward until the ends start to release from the bowl.
As you lift the dough and it releases from the bowl, the front edge of the dough will naturally tuck under and “coil” over itself. Lower the dough back down gently. Rotate the container 90° and repeat on the other side. Do four coil folds in total.
Cover bowl again, leave for 30 minutes.
After 30 minutes, you will do another set of coil folds. Again with damp hands, slide both hands, fingertips really, under the middle of the dough from each side, gently lift the dough upward until the ends start to release from the bowl.
As you lift the dough and it releases from the bowl, the front edge of the dough will naturally tuck under and “coil” over itself. Lower the dough back down gently. Rotate the container 90° and repeat on the other side. Do four coil folds in total.
Cover bowl and leave on the counter in a warm spot for 2 hours.
As you lift the dough and it releases from the bowl, the front edge of the dough will naturally tuck under and “coil” over itself. Lower the dough back down gently. Rotate the container 90° and repeat on the other side. Do four coil folds in total.
Cover bowl again, leave for 30 minutes.
After 30 minutes, you will do another set of coil folds. Again with damp hands, slide both hands, fingertips really, under the middle of the dough from each side, gently lift the dough upward until the ends start to release from the bowl.
As you lift the dough and it releases from the bowl, the front edge of the dough will naturally tuck under and “coil” over itself. Lower the dough back down gently. Rotate the container 90° and repeat on the other side. Do four coil folds in total.
Cover bowl and leave on the counter in a warm spot for 2 hours.
Your dough should have doubled in size and you should see some air bubbles on the surface. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. If your dough is feeling a little sticky, dust your bench with some flour, if it's not, you don't have to. Pick up your bowl and let the dough gently fall out of the bowl onto the bench. Using a metal scraper with a quick confident action, cut the dough into two roughly equal pieces.
Now you will gently stretch out the dough to form a 30 x 20cm rectangle, no need to measure, just roughly. I like to gently stretch it from underneath, pulling it out to shape it. Try not to squish it or you will knock out all the bubbles you spent hours forming.
Now take one long end and fold it over 2/3 of the way towards the other long end. Then take the other long end and fold it over to form a kind of rectangle log.
Now grab a short end with both hands and quickly and confidently start to roll up the dough as tight as you can. You will end up with and round/ovalish shape. Now shape the dough, for a round shape, with both hands, either floured or slightly damp, you drag the dough and try and tuck the ends under the dough, to form a tight surface. Leave the dough balls on the bench for 20 minutes.
Meanwhile, generously dust flour into 2 banneton baskets.
Now you will gently stretch out the dough to form a 30 x 20cm rectangle, remember, no need to measure,
Now take one long end and fold it over 2/3 of the way towards the other long end. Then take the other long end and fold it over to form a kind of rectangle log.
Now grab a short end with both hands and quickly and confidently start to roll up the dough as tight as you can. You will end up with and round/ovalish shape. Now shape the dough, for a round shape, with both hands, either floured or slightly damp, you drag the dough and try and tuck the ends under the dough, to form a tight surface.
Grab your scraper and flip the dough into your banneton, the bottom of the dough will now be the top in the banneton. Repeat with the second piece of dough. Dust both doughs with flour. Cover both bannetons loosely with shower caps. Refrigerate dough for 2 hours.
After 1.5 hours when you have 30 minutes left for proofing in the refrigerator, place your cast iron pot and lid in the oven Preheat the oven to 260C/240C fan forced for 30-40 minutes.
Once your oven has preheated take one dough out of the fridge. Uncover, either using baking paper or a silicone mat place the paper or mat over the banneton. Flip the dough onto your bench and gently pull off the banneton. Dust the dough lightly with flour, now using a bread lamb decorate your dough.
Now you will gently stretch out the dough to form a 30 x 20cm rectangle, no need to measure, just roughly. I like to gently stretch it from underneath, pulling it out to shape it. Try not to squish it or you will knock out all the bubbles you spent hours forming.
Now take one long end and fold it over 2/3 of the way towards the other long end. Then take the other long end and fold it over to form a kind of rectangle log.
Now grab a short end with both hands and quickly and confidently start to roll up the dough as tight as you can. You will end up with and round/ovalish shape. Now shape the dough, for a round shape, with both hands, either floured or slightly damp, you drag the dough and try and tuck the ends under the dough, to form a tight surface. Leave the dough balls on the bench for 20 minutes.
Meanwhile, generously dust flour into 2 banneton baskets.
Now you will gently stretch out the dough to form a 30 x 20cm rectangle, remember, no need to measure,
Now take one long end and fold it over 2/3 of the way towards the other long end. Then take the other long end and fold it over to form a kind of rectangle log.
Now grab a short end with both hands and quickly and confidently start to roll up the dough as tight as you can. You will end up with and round/ovalish shape. Now shape the dough, for a round shape, with both hands, either floured or slightly damp, you drag the dough and try and tuck the ends under the dough, to form a tight surface.
Grab your scraper and flip the dough into your banneton, the bottom of the dough will now be the top in the banneton. Repeat with the second piece of dough. Dust both doughs with flour. Cover both bannetons loosely with shower caps. Refrigerate dough for 2 hours.
After 1.5 hours when you have 30 minutes left for proofing in the refrigerator, place your cast iron pot and lid in the oven Preheat the oven to 260C/240C fan forced for 30-40 minutes.
Once your oven has preheated take one dough out of the fridge. Uncover, either using baking paper or a silicone mat place the paper or mat over the banneton. Flip the dough onto your bench and gently pull off the banneton. Dust the dough lightly with flour, now using a bread lamb decorate your dough.
Now you have two options:
Option 1, my preferred option, slash the bread on the right side, about 1-2cm up from the base of the loaf, from the end furthest from you to the end closest to you. It's a light slash, don't go too deep.
(This is the top pictured bread loaf)
Option 2: Now here you have two options here also, and I do either one depending on what I feel like on the day. You can either, gently slash the dough down the centre of the dough now, do not go deep, a light slash from the furthest end from you to the closest end to you.
Or
You can put it to bake first for 7 minutes, then take it out and score it while in the pot as described above.
(This is the bottom pictured loaf)
Which option you choose is up to you.
The bread bakes for 30 minutes covered. Then you uncover it and bake it for 16-20 minutes. Go by colour and how crisp you want it.
Now you can repeat with the second loaf immediately, or you can bake the second loaf the following day.
Allow to cool completely before slicing into it. This is essential, cutting into a hot loaf ruins the crumb.
Option 1, my preferred option, slash the bread on the right side, about 1-2cm up from the base of the loaf, from the end furthest from you to the end closest to you. It's a light slash, don't go too deep.
(This is the top pictured bread loaf)
Option 2: Now here you have two options here also, and I do either one depending on what I feel like on the day. You can either, gently slash the dough down the centre of the dough now, do not go deep, a light slash from the furthest end from you to the closest end to you.
Or
You can put it to bake first for 7 minutes, then take it out and score it while in the pot as described above.
(This is the bottom pictured loaf)
Which option you choose is up to you.
The bread bakes for 30 minutes covered. Then you uncover it and bake it for 16-20 minutes. Go by colour and how crisp you want it.
Now you can repeat with the second loaf immediately, or you can bake the second loaf the following day.
Allow to cool completely before slicing into it. This is essential, cutting into a hot loaf ruins the crumb.
Slice and serve.
Enjoy!
