"What a lovely pair of bunnies. .
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How was everyone’s weekend? I’m making a classics New York Style Cheesecake next weekend. ."
Same Day Sourdough
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Recipe Intro From ogi_the_yogi
If you've wanted to try making your own sourdough bread, now is the time to try! This same-day sourdough recipe is the perfect place to start. You'll be serving up grilled cheeses and BLTs before the day is over.
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- Recipe Card
Prep time: 8hrs
Cook time: 1hr
Serves or Makes: 1
Recipe Card
ingredients
For the Dough
- 320 grams warm water
- 467 grams all-purpose, bread or whole wheat/all-purpose flour mixture.
- 11 grams salt
- 249 grams active sourdough starter, 100% hydration
ingredients
For the Shaping and Baking
- bench flour, for dusting
- rice flour, for dusting
- coarse cornmeal, for dusting
Method
For the Mixing
Step 1
In a large mixing bowl, combine water and starter, dissolve using your hand or spatula. Add salt and stir until almost fully dissolved.
Step 2
Add the flour and mix until all of the flour is fully hydrated, and you see no dry bits. Cover the bowl with a damp kitchen towel and put in the oven with the oven light on for 15 minutes.
For the Bulk Fermentation
Step 1
Wet your hand in a cup of water and put your hand underneath the dough pulling up and over, while rotating the bowl 90 degrees and repeat until you have gone around the whole dough ball. This will develop dough strength and help gluten strand formation. This fold is called the stretch and fold.
Step 2
Repeat this folding process every 15 minutes for the next hour. Remember to keep your dough covered and in a warm place between each stretch and fold.
Step 3
After the stretch and folds, begin he second phase of bulk fermentation, coil folds.
Step 4
For the coil folds, wet both of your hands and reach underneath the dough on both sides. Pull up and allow the tails of the dough to tuck under the top, folding the dough onto itself, and then rotate the bowl 180 degrees.
Step 5
This creates a smooth surface on the top of the dough. If the dough looks slack, perform the coil folds on all 4 sides of the dough.
Step 6
Repeat this fold every 30 minutes for the next 2-3 hours, depending on the temperature of your room. Remember to keep your dough covered and in a warm place between each coil fold.
For the Pre-Shape
Step 1
Divide the dough into two and gently, with the use of you bench scraper, shape them into rounds by pushing and pulling the dough into a circle. This creates some surface tension without breaking the outer membrane of the dough.
Step 2
Let rest on your work station, uncovered, for 20 to 40 minutes. When you come back the dough will have spread out and relaxed.
For the Final Shape
Step 1
Lightly dust your counter with flour and flip one of the dough balls onto its surface. Pull corners of the dough into the middle of the ball, forming a tighter round ball. Flip the dough ball onto its back, seam side up, and gently tuck the seam in to close it.
Step 2
Dust your banneton, a type of basket used to provide structure for shaped loaves of bread during proofing, with rice flour, before placing the dough seam side up into the banneton.
Step 3
If you do not have a lamé or sharp knife you can place the loaf seam side down, instead of scoring it. This will give it a more rustic finish.
For the Proof
Step 1
Leave the dough in the banneton for a final proof in a warm place for 2 to 3 hours (depending on room temperature).
Step 2
Check on the dough 45 minutes before it's due to be baked. To check if the dough is ready to bake, wet your finger in water and lightly push on the dough. If the indent from your finger fills up quickly, the dough needs more time. If the indent fills back up gradually, it means the dough is ready to bake. And if the dough deflates when you press it, that means it's over-proofed.
Step 3
For the last 30 minutes of the proof, put the dough in the fridge to help it set. This will make it easier to score the loaf, as well as keep it shape when the dough is added to the Dutch oven.
For the Bake
Step 1
When ready to bake, preheat your oven with a Dutch oven inside for an hour at 550°F, or as high as your oven goes. When you are ready to load the oven, make sure take the Dutch oven out while wearing protective gloves.
Step 2
Sprinkle cornmeal on the bottom and turn the dough out into the Dutch Oven. With a bread lamé or sharp knife, lightly cut two lines on the top of the dough, Cover and place in the oven.
Step 3
As soon as the bread is in the oven, turn the temperature down to 500°F and bake with the lid on for 15 minutes. After 15 minutes, turn the oven down to 450°F, remove the lid and bake until the internal temperature is between 205°F-210°F, or 10-15 minutes.
For Cooling and Eating
Step 1
Take the loaf out and place on a cooling wrack for an hour. The cooling process is part of the cooking process. If you cut it open too soon, it can turn gummy.
Step 2
Once the bread has cooled, enjoy with your favorite butter, jam, cured meats and cheeses.