SAME DAY SOURDOUGH ,QUICK SOURDOUGH (RECIPE IN DESCRIPTION) #fermentedbread #sourdough #baking

This loaf turned out amazing with a beautiful oven spring & soft center😍

Here’s how I did it 👇🏻

I made the levain the night before, then early the next morning I mixed the dough using my usual recipe that’s 73% hydration & started the bulk ferment.

For the next two hours I coil folded the dough every 20 minutes. After I let the dough rest & rise untouched on my dough mat set at 85° F for the next 6 hours.

When the bulk ferment was done I folded the dough one last time, shaped it & allowed it to rest in a banneton basket for 1 hour while I preheated my oven.

I opened baked my loaf at 480°F for 20 minutes with steam, preforming the 5 minute score during the steam bake then finished baking for 15 minutes without steam.

220g water
60g levain 1:2:2 ratio or strong starter
6g salt
300g bread flour

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