I had the day at home yesterday so I decided to do an same day sourdough bread while I was in the kitchen making ice cream. It really is one that needs lots of attention, it’s not difficult to do and definitely worth the effort. Of course I did have to alter my times a little because I went out in the evening.
Which, by the way I went to a play reading called Ladies Day in the evening so I had to rush my final rise on the bread. It’s okay though, worked good. I wrote down my times if you are needing a rough guide for calculating when you need to be in the house.
550g strong bread flour
2 tablespoons olive oil
220g of sourdough starter from the fridge. This is only because mine was in the fridge for several days unfed. If you have fresh fed starter then you can probably just use 100g-150g.
Time line and method
10:00am – mix the flour starter, oil and water together, make it into a soft dough with your dough hooks until it turns smooth. Cover the bowl with a clean tea towel and rest the dough for 30 minutes.
10:30am – mix in the salt and continue to use your dough hooks until your dough starts to get stringy round the edges. Cover the dough bowl and rest it for 30 minutes.
11:00am – use your dough hooks for around a minute or two and mix the dough. Cover and rest it for 30 minutes.
11:30am – once again use your dough hooks for around a minute or two. Cover the dough and rest it for 30 minutes.
12 noon – tip your dough onto a non stick board and give it a few stretches and folds. Use floured hands and pick it up and place it back onto your bowl. Cover and rest.
2:15pm – with floured hands stretch and fold your dough half a dozen times, rest your dough in the bowl covered with a tea towel.
3:00pm – with floured hands again stretch and fold your dough several times. Place your dough back into the bowl for a long rest. You could give longer to the rest at this point, I had to go out so I rushed mine a little.
4:45pm after the rest your dough will have bulked out. Shape your dough by stretching and folding repeatedly until it’s a nice ball shape. Very gently sprinkle a little rice flour on the surface of the dough ball and place it in a banneton basket to rise. You have the option here to give longer to your rise.
6:15pm heat your baking stone in the middle shelf of your oven at 240C.
6:25pm place a metal dish with hot water in the bottom of the oven.
6:30pm tip the dough out of the banneton onto non stick parchment. I use a Teflon-like sheet, it’s easy to slide into the oven. Slash your loaf to allow for expansion.
6:35pm slide the prepared dough into the oven.
6:45pm remove the metal dish and the water.
Continue to bake for a further 20-25 minutes. Check for readiness by tapping the bottom of the loaf, it should sound hollow.
Allow to cool fully on a wire rack before slicing.