One Day Sourdough Bread

 As long as you have some active starter, you can do this bread in one day.   I start mine around 7 am to have it for dinner around 5 or 6.

ONE DAY SOURDOUGH BREAD

(1 loaf)

Ingredients:

*130 grams active starter (3/4 cup)

*15 grams salt (2 teaspoons)

*360 grams filtered warm water (scant 1 1/2 cups water)

*520 grams bread flour (3 1/2 cups)

Dough Directions:

~Mix 130 grams active starter, 15 grams salt, and 360 grams warm water until well combined.

~Stir in 520 grams bread flour and stir until dough is shaggy (mixed and sticky).

~Cover and allow to sit for 30 minutes.

~Dampen fingers with water and do your first set of stretch and folds.

~Cover and allow to sit for 30 minutes.

~Repeat the stretch and folds two more times, allowing it to sit for 30 minutes between each one.

~After the last (3 set) of stretch and folds, cover and allow to sit on counter for 8-12 hours (the warmer the  kitchen, the less amount of time).

Make The Loaf:

~Preheat your oven to 450 degrees with the dutch oven in it.

~Stretch dough into a rectangle.

~Fold long sides into the middle, folding one side on top of the other folded side.

~Roll dough up, tucking in the ends.

~Push and pull dough to shape a loaf, building tension in dough.

~Place into a lightly floured banneton ton proofing basket or bowl, lightly dust the top of the dough with flour, cover and allow to proof for 1 hour.

~Carefully place dough onto a piece of parchment paper or a silicone sling.

~Make a slit into bread (not too deep).

~Place into hot dutch oven and cover.

~Bake for 30 minutes.

~Reduce heat to 425 and bake for another 10-15 minutes, or until internal temperature reaches 198-205 (I keep the lid on for a softer crust, but you can leave it off if you like it crisper).

~Allow to cool completely before cutting