I've always wanted a fast and easy sourdough bread recipe, but it took me so long to find what works for me and my environment. I've tried slightly rising amounts of starter, temperature for bulk fermentation, autolyse, fermentolyse, aliquot method etc but every time something was missing and I wasn't satisfied with how my bread turned out.
Now, I think I finally found the best recipe and methods, and it takes just 6 hours of my time, so I don't have to be in and out of kitchen for so long.
RECIPE:
200g bubbly sourdough starter
300g flour
170g warm water
7g salt
Step by step:
1. Feed your starter the night before (I fed it
1:2:2)
2. The next day mix water, starter and flour. I started at 9am. NEXT STEP IS CRUCIAL.
3. Perform about 100 slap and folds right away to build strength and activate gluten.
4. Let it to fermentolyse for 1 hour at 26C, then add the salt.
5. Perform 4/5 rounds of coil folds in next 3 hours, 15/30mins apart.
6. Preshape, rest for 20mins then final shape using caddy clasp method.
7. Put in the banneton and wait one more hour at room temperature to bulk ferment while preheating the dutch oven at 275C.
8. Bake with the lid on for 30mins at 250C and 10mins uncovered at 200C.
9. ENJOY ❤️
by undiscoveredbabe
7 Comments
*Recipe Saved 😎
This rises so fast because it has a ton of starter – 200g for 300g of flour is uh, a lot. The slap and folds aren’t doing anything to help the rise, it’s solely the starter here.
>Perform 100 slap and folds
Um, that’s just kneading lol
And no shade, your bread looks good! I just thought it was funny lol.
I’m going to do this right now
You basically fed your starter 300 gramms of flour, fermented it and baked it :S hehe.
im glad it works out for you. personally im all here for the deep flavour you get by long cold proofing.
Its always 6 hours but you start the night before lol
It’s underbaked m8. 250? Baby temp. Gotta pump that up. Jawns raw af. Try 450