Quick Sourdough Bread

Day 1

1. Feed your starter at least 75g bread flour, and 75ml of room temp water before bed. It should double by the time you wake up, or your starter is too weak.

Day 2

2. In a large glass bowl, weigh out the amount of starter you need.

3. Add the room temp. water and stir.

4. Add the salt, and stir.

5. Add the whole grain and stir.

6. Add the bread flour and stir.

7. Once all the flour has been incorporated, cover the bowl and let it autolyze for 15 min.

8. Do a coil fold, you place both hands in the middle of the dough at the bottom and lift the dough up to let it fold onto itself. Repeat on the perpendicular side. Cover and wait 15 min.

9. Repeat 2-3 more times.

   • Dough should not tear, only stretch. If it tears, it's been fermenting too long or the room temp. is too high.

10. Check on the dough, do the poke test. Poke the dough with a floured finger, if the dough bounced back quickly, it is not ready. Wait until the dough slowly bounces back to a poke. This could take anywhere from 1 hour to 8 hours depending on room temp., humidity, dough temp, etc.

11. Pre-shape the dough by doing one last coil fold, flipping the dough onto the counter, and making it into a ball. Leave uncovered for 15 min.

12. Very lightly flour the counter and flip the dough over onto the floured surface. 

13. Stretch the top half and then fold it into the middle third. Stretch the bottom half and then fold it into the middle third. Rotate the log of dough 90°. Roll up the log.

14. Flour the banneton with rice flour, and then flip the newly shaped dough into the banneton with the seam side up. Wait 30 min.

15. Stitch the dough to add more tension by pulling the sides of the dough towards the middle, alternating from left and right. Cover the banneton and refrigerate it for 1-3 days.

Day 3-5

16. When you're ready to bake it, preheat the oven to 450°F, wait 30min-1hr or use an oven thermometer to make sure the oven internal temperature is accurate.

    • If using a Dutch oven, preheat the oven with the Dutch oven with its lid inside.

    • If using a turkey roaster, you do not need to put the roaster while the oven is preheating.

17. Once the oven is finished preheating, remove the banneton from the refrigerator. Use a piece of parchment paper that is large enough for the dough to fit in, crumple it up, and then flatten it out again. Remove the banneton cover, lay the parchment paper on top of the dough, and invert it.

18. Make any decorative scores now. Place the dough into the Dutch oven and cover, or into the roaster and cover and place it in the oven for 7 of the 30 minutes you'll be baking it covered. After 7 minutes, make an expansion score, put the Dutch oven/roaster covered back into the oven to bake the remaining 23 minutes.

19. Remove the lid, and bake for an additional 15 minutes to let the crust brown.

20. Once it is done baking, place the loaf on a cooling rack to cool for 2 hours before cutting into it.

Day 1

1. Feed your starter at least 150g bread flour, and 150ml of room temp water before bed. It should double by the time you wake up, or your starter is too weak.

Day 2

2. In a large glass bowl, weigh out the amount of starter you need.

3. Add the room temp. water and stir.

4. Add the salt, and stir.

5. Add the whole grain and stir.

6. Add the bread flour and stir.

7. Once all the flour has been incorporated, cover the bowl and let it autolyze for 15 min.

8. Do a coil fold, you place both hands in the middle of the dough at the bottom and lift the dough up to let it fold onto itself. Repeat on the perpendicular side. Cover and wait 15 min.

9. Repeat 2-3 more times.

   • Dough should not tear, only stretch. If it tears, it's been fermenting too long or the room temp. is too high.

10. Check on the dough, do the poke test. Poke the dough with a floured finger, if the dough bounced back quickly, it is not ready. Wait until the dough slowly bounces back to a poke. This could take anywhere from 1 hour to 8 hours depending on room temp., humidity, dough temp, etc.

11. Pre-shape the dough by doing one last coil fold, flipping the dough onto the counter, and making it into a ball. Leave uncovered for 15 min.

12. Very lightly flour the counter and flip the dough over onto the floured surface. 

13. Stretch the top half and then fold it into the middle third. Stretch the bottom half and then fold it into the middle third. Rotate the log of dough 90°. Roll up the log.

14. Flour the banneton with rice flour, and then flip the newly shaped dough into the banneton with the seam side up. Wait 30 min.

15. Stitch the dough to add more tension by pulling the sides of the dough towards the middle, alternating from left and right. Cover the banneton and refrigerate it for 1-3 days.

Day 3-5

16. When you're ready to bake it, preheat the oven to 450°F, wait 30min-1hr or use an oven thermometer to make sure the oven internal temperature is accurate.

    • If using a Dutch oven, preheat the oven with the Dutch oven with its lid inside.

    • If using a turkey roaster, you do not need to put the roaster while the oven is preheating.

17. Once the oven is finished preheating, remove the banneton from the refrigerator. Use a piece of parchment paper that is large enough for the dough to fit in, crumple it up, and then flatten it out again. Remove the banneton cover, lay the parchment paper on top of the dough, and invert it.

18. Make any decorative scores now. Place the dough into the Dutch oven and cover, or into the roaster and cover and place it in the oven for 7 of the 30 minutes you'll be baking it covered. After 7 minutes, make an expansion score, put the Dutch oven/roaster covered back into the oven to bake the remaining 23 minutes.

19. Remove the lid, and bake for an additional 15 minutes to let the crust brown.

20. Once it is done baking, place the loaf on a cooling rack to cool for 2 hours before cutting into it.