SAME-DAY SOURDOUGH BREAD

INGREDIENTS

LEVAIN

• 50g Mature Sourdough Starter

• 50g Flour (preferably blend of WW and AP)

• 50g Room Temperature Water

REMAINING DOUGH

• 600g Unbleached Bread Flour

• 70g Whole Wheat Flour

• 540g Room Temperature Water (510g initially + 30g added alongside the salt)

• 14g Salt

TOTAL

• 740g Flour (100%)

• 610g Water (82.4%)

• 14g Salt (1.9%)

STEPS

1. Mix Levain and let rise at 85F (29C) for 1.5-2 hours

2. Mix dough (140g of levain + all flour + 510g of water)

3. (Bulk fermentation performed at 85F)

4. Return dough to warm environment, and wait 25 minutes

5. Add rest of water (30g) and salt (14g), and transfer to translucent, rectangular container

6. Return dough to warm environment, and wait 25 minutes

7. Perform stretch and folds (Set #1)

8. Return dough to warm environment, and wait 25 minutes

9. Perform stretch and folds (Set #2)

10. Return dough to warm environment, and wait 25 minutes

11. Perform stretch and folds and flip (Set #3)

12. Return dough to warm environment, and wait 25 minutes

13. Perform coil folds (Set #4)

14. Return dough to warm environment, and wait 25 minutes

15. Perform coil folds (Set #5)

16. Return dough to warm environment, and wait 25 minutes

17. Divide and preshape

18. 25 minute bench rest at room temperature

19. Perform final shaping, then transfer to bannetons and proof at room temp for 1-1.5 hours followed by 1.5 hours in the fridge

20. 30 minutes after transferring to fridge, preheat oven to 500F, with Dutch oven inside

21. Score first loaf, and bake at 500F (260C) for 20 minutes with the dutch oven lid on

22. Remove lid and reduce oven temperature to 450F (230C)

23. Bake for another 15-20 minutes

In this video, I show you a sourdough bread recipe that only takes about 9 hours from start to finish, so you can have it ready in less than a day's notice!C...

SAMPLE SCHEDULE

8:00 AM – Mix levain
9:30 AM – Mix dough and autolyse
9:55 AM – Add additional salt and water
10:25 AM – Perform first set of folds
10:50 AM – Perform second set of folds
11:15 AM – Perform third set of folds
11:40 AM – Perform fourth set of folds
12:05 PM – Perform fifth set of folds
12:30 PM – Divide dough and perform initial shaping
1:00 PM – Perform final shaping and transfer to bannetons for final rise
2:20 PM – Transfer bannetons to fridge
2:50 PM - Begin preheating oven w/ dutch oven
3:50 PM – Begin baking first loaf
4:30 PM – Begin baking second loaf

ADDITIONAL RESOURCES
Tartine Bread Book
Basic Sourdough Bread Recipe (Video)
How to Make and Maintain a Sourdough Starter (Video)
Download my FREE Sourdough Quick Start Guide

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MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES

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