Title: Sour Dough
(Created: 11.04.2025 / Friday)
Overview: One-Day Sourdough Bread
Article: Source: Olivia
Link: https://cookingtaste.net/one-day-sourdough-bread-fresh-homemade-and-ready-by-dinner/?fbclid=IwY2xjawJkbXJleHRuA2FlbQIxMAABHplGYRt9CkgzPiBNbJ14JLzulMBpQ2XtiEJr-U-OJLwYJPgoRz_OujsC1r4T_aem_xl-CVukzf1QhdUxVcav24w
Ingredients
To make this beautifully golden sourdough loaf, you’ll need just a few basic ingredients:
125g active sourdough starter (unfed, but bubbly and alive)
500g bread flour (provides structure and chew)
300g water (lukewarm is best)
10g salt (enhances flavor)
Step-by-Step Instructions
Step 1: Mix the Dough
Begin your day around 8:00 AM by mixing the dough. In a large mixing bowl, combine the starter, bread flour, water, and salt. Use your hands to mix it together—it doesn’t need to be smooth, just enough to form a sticky ball.
Once it’s mixed, cover the bowl with a towel or plastic wrap and let it rest for 30 minutes. This resting time (called “autolyse”) helps the flour fully absorb the water and makes the dough easier to work with later.
I used this window to make and enjoy a peaceful cup of coffee.
Step 2: First Stretch and Fold
After 30 minutes, perform a set of stretch and folds. To do this, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat three more times, once on each side. This builds gluten strength without kneading.
See also The Ultimate Sourdough Starter Guide: Everything You Need to Know
Cover the dough again and let it rest for a few hours at room temperature.
This was the perfect time for me to head out for some fresh air and play two sets of tennis, followed by a quick Target run.
Step 3: Second Stretch and Fold
Once the dough has rested and you notice it’s beginning to rise slightly, do a second round of stretch and folds. The dough will feel smoother and more elastic now.
Let it rest again for 30 minutes.
I used this moment to hop in the shower and freshen up before continuing.
Step 4: Shape and Final Rise
After the final rest, gently shape the dough into a round or oval loaf. Avoid deflating it too much—be gentle and keep as much air in the dough as possible. Place it into a proofing basket or a bowl lined with a floured kitchen towel.
Let it rest for another hour at room temperature, covered.
This was the perfect opportunity to prepare and enjoy a relaxed lunch.
Step 5: Cold Fermentation
Once your dough has risen again, cover it and place it in the refrigerator. It can stay there for a few hours—or even longer if needed. This step helps develop flavor and makes scoring easier.
I popped mine into the fridge and headed out for a doctor’s appointment. No rush, no stress.
Step 6: Baking Time
When ready to bake, remove the dough from the fridge. Place it in a cold Dutch oven, score the top with a sharp knife or blade, and place it into a cold oven.
Set the oven to 450°F and bake for 50 minutes with the lid on. Then remove the lid and bake for an additional 10 minutes on the rack or baking sheet to get that perfect golden crust.
Baking Tips
Cold Start Works Wonders: Starting with a cold Dutch oven and cold oven helps create steam, resulting in a better crust. No need to preheat.
Check Your Starter: Your starter should be bubbly and active, even if it hasn’t been fed that morning. It doesn’t need to be at peak rise.
Don’t Overthink Timing: This recipe is forgiving. If you need more time between steps, the dough can handle short delays.
Serving and Storage Suggestions
Let the bread cool completely before slicing—it continues cooking inside after it comes out of the oven. Slicing too early can cause it to be gummy inside.
Serve it with soft butter, honey, or alongside your favorite soup or stew. It’s also great for sandwiches or toasted with avocado in the morning.
For storage, wrap it in a clean kitchen towel or store it in a paper bag to keep the crust crisp. You can freeze slices individually and toast them straight from the freezer when needed.
Behind the Scenes
This recipe didn’t interrupt my day—it blended right into it. I enjoyed my morning coffee, squeezed in a tennis match, ran to the store, showered, had lunch, went to the doctor, and still managed to bake a beautiful loaf by dinner.
See also Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
That’s the beauty of this bread. It’s not just about ingredients and timing—it’s about making something special while still living your life. There’s room for joy, movement, and flexibility.
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