Same Day Sourdough
Fed Starter at 8AM and baked at 6PM.
50g mature starter : 50g flour : 50g water
If you want a mellow loaf of sourdough with less time involved here are a few tips.
1:1:1 ratio feed your sourdough starter to have it peak in less time as well as feeding warm water.
If you have time, feed night before at a higher ratio to keep the acidity down.
Keep your dough temps warm. Higher the dough temp, the faster the proofing time. I shoot for 80-82F.
I usually mix 95-100F water into my doughs since I hand mix and it’s cold this time of year.
Base Recipe 👇
100g Starter
300g water (can lower to 280-290g if you’re not experienced)
385g Bread flour (King Arthur Blue Bag)
50g Whole Wheat Flour (Proof Bread’s Rouge de Bordeaux) – Any Whole Wheat will work
10g salt
Mix starter, water, flour, salt and mix for 8-10 minutes for good upfront gluten development.
Rest 30 minutes and perform folds every 30 minutes until sufficient dough development. I usually need 2-3 total.
Bulk ferment for 4-4.5 hours at 78-80F. This starts the moment you mix your starter together wirh your flour.
If your dough is colder give it more time.
Preshape your dough into a tight round.
Final shape into a boule (ball) or a batard (oval) and place into a respective proofing vessel seam side up.
You can also proof in a greased 9×5 loaf pan.
Final proof for 3-5 hours as needed. This will depend on your environment temps and dough temps.
Look for volume expansion, passing the poke test.
Preheat Dutch Oven for 15 minutes at 450F.
Dump out your loaf onto prepared parchment paper seam side down and score your loaf.
Place into preheated Dutch Oven and into oven for 20 minutes lid on an 20-25 minutes lid off.
Allow to cool for 1-2 hours then slice in!
by KLSFishing
10 Comments
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Same Day Sourdough
Fed Starter at 8AM and baked at 6PM.
50g mature starter : 50g flour : 50g water
If you want a mellow loaf of sourdough with less time involved here are a few tips.
1:1:1 ratio feed your sourdough starter to have it peak in less time as well as feeding warm water.
If you have time, feed night before at a higher ratio to keep the acidity down.
Keep your dough temps warm. Higher the dough temp, the faster the proofing time. I shoot for 80-82F.
I usually mix 95-100F water into my doughs since I hand mix and it’s cold this time of year.
Base Recipe 👇
100g Starter
300g water (can lower to 280-290g if you’re not experienced)
385g Bread flour (King Arthur Blue Bag)
50g Whole Wheat Flour (Proof Bread’s Rouge de Bordeaux) – Any Whole Wheat will work
10g salt
Mix starter, water, flour, salt and mix for 8-10 minutes for good upfront gluten development.
Rest 30 minutes and perform folds every 30 minutes until sufficient dough development. I usually need 2-3 total.
Bulk ferment for 4-4.5 hours at 78-80F. This starts the moment you mix your starter together wirh your flour.
If your dough is colder give it more time.
Preshape your dough into a tight round.
Final shape into a boule (ball) or a batard (oval) and place into a respective proofing vessel seam side up.
You can also proof in a greased 9×5 loaf pan.
Final proof for 3-5 hours as needed. This will depend on your environment temps and dough temps.
Look for volume expansion, passing the poke test.
Preheat Dutch Oven for 15 minutes at 450F.
Dump out your loaf onto prepared parchment paper seam side down and score your loaf.
Place into preheated Dutch Oven and into oven for 20 minutes lid on an 20-25 minutes lid off.
Allow to cool for 1-2 hours then slice in!
[YouTube Link](https://youtu.be/Tiq2VECSs74?si=j-cazuaC95FjMFZA)
Cool info and great video.
How does it taste compared to longer proofs?
This looks perfect! Cannot wait to try
This was immensely gratifying to watch. When you say “ rubarb” the dough for around 10 minutes, what does that mean?
Great vid and that loaf is a beaut. That slicer though…. Gotta get me one of those.
Beauty loaf!! Where did u get that slicer?
What is the contraption you baked your bread in? I don’t think I’ve ever seen a Dutch oven like that before! Also need a link to that bread slicer!
I yearn
Literally one of the better crumbs I’ve seen on here personally. I don’t like the super airy loaves that all you can use them for is dipping. This is sammich and toast all day.