Description
Master the art of same-day sourdough bread with this practical recipe that results in a delicious loaf ready just in time for dinner.
Ingredients
- 1/2 cup bread flour
- 1/2 cup whole wheat flour
- 1 1/2 cups water
- 450 g bread flour
- 10 g salt
- 100 g active sourdough starter
- 307 g water
Instructions
- Feed your sourdough starter the night before.
- In the morning, mix the bread flour, whole wheat flour, water, and sourdough starter in a large bowl.
- Perform several sets of stretch and folds to strengthen the dough over the next hour.
- Let the dough rise for 4-5 hours during bulk fermentation, until it doubles in size.
- Shape the dough into a round or oval loaf.
- Allow the dough to rest for 30-45 minutes for final proof (optional).
- Preheat the oven and bake the scored loaf.
Notes
Maintain a consistent room temperature for optimal fermentation. Use an active starter for best results.