How to Make the Fastest Sourdough Bread Recipe
This recipe will help you make the fastest sourdough bread recipe ever!
Ingredients
- 1000g all purpose slour
- 700g warm water
- 200g Active sourdough starter
- 20g Salt
Instructions
- Feed sourdough starter the night before to have an active starter ready in the morning. I do 30g starter, 140 g water and 125 flour
- Next morning combine all ingredients
- Mix until the ingredients come together to form a shaggy dough. Wet your hands before working with the dough.
- Allow the dough to rest for 20-30 minutes and cover to prevent drying out.
- Perform a series of stretches and folds in the bowl every 30 minutes for the first 2 hours of fermentation.
- Cover the dough with a damp towel or dry it and let it ferment in a warm spot in your kitchen for about 2-4 hours, or until it doubles in size.
- Once the dough has doubled in size, gently lift the dough out of your bowl or container and cut the dough in half evenly.
- Fold in the sides in on both sides, Start at one end of the log form and roll the dough into itself shaping it to a ball.
- Pull the ball-shaped dough towards you creating surface tension in the dough.
- Shape both dough pieces into a round shape then cover with a tee towel and let them rest for 10-20 minutes.
- Do another shapeing if dough is not keeping it's shape
- Place the shaped dough onto a parchment-lined baking sheet or into a well-floured banneton basket.
- Cover the shaped dough with a generous amount of flour and then a kitchen towel so it proofs for 1-2 hours.
- Preheat your oven to 500°F (932°C) with a Dutch oven the last 30 minutes of proofing
- Place dough on parchment paper and score the dough to allow for expansion during baking.
- Bake the bread covered for 20-25 minutes, then uncover and bake for an additional 20-25 minutes or until the crust is golden brown and crisp.
- Let bread completely cool before cutting.