Imported from Instagram

Same-Day Sourdough Bread

Name: Same-Day Sourdough Bread
Prep time: 120 min
Cook time: 30 min
Total time: 300 min
Yield: 1 servings
Cuisine: European
Ingredients: 60 g Active sourdough starter (20%); 210 g Water (70%); 1 tbsp Olive oil (Optional; for a softer crumb); 300 g Bread flour (Up to 20% may be replaced with whole wheat flour); 6 g Salt (2%)

Recipe by Payal Thakurani | Chef | Educator 🇸🇬 @payal_thakurani · Instagram

Imported by K Kampani on SeeMeCook

A simple same-day sourdough loaf made with active starter, bread flour, water, salt, and optional olive oil for a softer crumb. The dough is strengthened with stretch-and-folds, bulk-fermented, shaped into a batard, and baked in a covered pot.

1 servings300 minEuropean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

60 g Active sourdough starter (20%)
210 g Water (70%)
1 tbsp Olive oil (Optional; for a softer crumb)
300 g Bread flour (Up to 20% may be replaced with whole wheat flour)
6 g Salt (2%)

Steps

1
Combine the active sourdough starter, water, optional olive oil, bread flour, and salt. Mix everything together, then rest the dough for 30 minutes.
2
Perform the first set of stretch-and-folds on the dough.
3
After another 30 minutes, perform the second set of stretch-and-folds.
4
After another 30 minutes, perform the third set of stretch-and-folds.
5
Bulk-ferment the dough for 2–3 hours at 28–30°C, or until it has nearly doubled in volume. Use the poke test to check whether it is ready.
6
Shape the dough into a batard and score the surface.
7
Preheat the oven with a Dutch oven or other ovenproof pot. Bake the loaf at 220°C for 15 minutes covered.
8
Remove the lid and bake for a further 15 minutes uncovered, until the loaf is beautifully golden.

Notes

The source does not specify the exact preheating procedure or how to perform the poke test. The olive oil is optional and is intended to produce a softer crumb. The loaf should be nearly doubled before shaping and baking.