One Day Sourdough Bread Recipe: No-Fuss, Big Flavor!

Craving the tangy, chewy goodness of sourdough bread but don’t have days to dedicate to the process? You’re not alone! Many home bakers are intimidated by the traditional sourdough method, which often involves lengthy fermentation and multiple feedings of a starter. But what if I told you that you could achieve incredible sourdough flavor in just one day? This recipe streamlines the process, utilizing a mature, active starter and a few clever techniques to deliver a delicious loaf that’s perfect for sandwiches, toast, or simply enjoying with a smear of butter. Get ready to enjoy freshly baked sourdough tonight!

Why This Recipe Works

This recipe deviates from the traditional multi-day sourdough process by focusing on maximizing the activity of your starter and employing a slightly higher hydration level. Here’s a breakdown of why it works:

• Active Starter: The key to a quick rise is a bubbly, vigorous starter. Make sure your starter has at least doubled in size after its last feeding before using it in this recipe. We’ll also use a higher percentage of starter in the dough to boost fermentation.
• Higher Hydration: A wetter dough ferments faster. The higher hydration in this recipe allows the dough to rise more quickly and develop a more open crumb structure.
• Warm Environment: Maintaining a warm environment throughout the fermentation process encourages the yeast and bacteria in the starter to thrive, accelerating the rise.
• Strategic Folding: Instead of multiple bulk fermentations over several days, we’ll use a series of folds to strengthen the dough and develop gluten, resulting in a better rise and a more desirable texture.

Ingredients

• Active Sourdough Starter: 150g (about 2/3 cup) – This should be bubbly and doubled in size after feeding.
• Bread Flour: 500g (about 4 cups) – Bread flour has a higher protein content than all-purpose flour, which is essential for developing the gluten structure needed for sourdough.
• Water: 375g (about 1 1/2 cups) – Filtered water is recommended.
• Salt: 10g (about 2 teaspoons) – Salt controls the yeast activity and enhances the flavor.

Instructions

1. Autolyse (30 minutes): In a large bowl, combine the bread flour and water. Mix until just combined and no dry flour remains. Cover the bowl and let it rest for 30 minutes. This process, called autolysing, hydrates the flour and allows the gluten to begin developing, resulting in a softer, more extensible dough.
2. Incorporate Starter (10 minutes): Add the active sourdough starter to the autolysed dough. Use your hands to thoroughly incorporate the starter into the dough. It will be sticky – that’s okay!
3. Add Salt (5 minutes): Sprinkle the salt over the dough. Use your hands to dimple the salt into the dough, then gently knead it in until fully incorporated. This can take a few minutes.
4. Bulk Fermentation with Folds (3-4 hours): Cover the bowl with a damp cloth or plastic wrap. Let the dough rest for 30 minutes. After 30 minutes, perform your first set of folds. To do this, wet your hand and gently lift one side of the dough, stretching it upwards and folding it over onto itself. Rotate the bowl 90 degrees and repeat. Do this for all four sides of the dough. Cover the bowl and let it rest for another 30 minutes. Repeat this folding process three more times, for a total of four sets of folds, each spaced 30 minutes apart. The dough will become stronger and smoother with each set of folds.
5. Bulk Fermentation (Remainder): After the final set of folds, let the dough bulk ferment in a warm place (around 75-80°F or 24-27°C) for the remaining time. The total bulk fermentation time, including folds, should be 3-4 hours, or until the dough has increased in size by about 50-75%. Watch the dough, not the clock. Factors like starter activity and room temperature can affect the fermentation time.
6. Pre-Shape (5 minutes): Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval. Cover loosely with plastic wrap or a damp cloth and let it rest for 20 minutes.
7. Final Shape (10 minutes): Shape the dough into its final shape – either a round (boule) or an oval (batard). Be gentle but firm, creating surface tension on the outside of the loaf.
8. Proof (1-2 hours): Place the shaped dough in a well-floured banneton basket or a bowl lined with a floured cloth. Cover loosely and let it proof in a warm place for 1-2 hours, or until it has increased in size and feels puffy. To test if it’s ready, gently poke the dough with your finger. If the indentation slowly springs back, it’s ready to bake. If it springs back immediately, it needs more time. If it doesn’t spring back at all, it’s over-proofed.
9. Preheat Oven (45 minutes): Preheat your oven to 450°F (232°C) with a Dutch oven inside. It’s crucial that the Dutch oven is very hot before you add the dough.
10. Score (2 minutes): Carefully remove the hot Dutch oven from the oven. Remove the lid. Gently invert the proofed dough into the Dutch oven. Use a sharp knife or lame to score the top of the loaf. Scoring allows the dough to expand properly during baking and creates a beautiful crust. A single slash down the center is a good starting point.
11. Bake (45-50 minutes): Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
12. Cool (2 hours): Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This is important to allow the crumb to set properly. Resisting the urge to cut into it immediately will reward you with a better texture.

Tips for Success

• Starter Activity is Key: Ensure your starter is strong and active before starting. A weak starter will result in a dense, under-risen loaf.
• Warm Environment: Maintain a consistent warm temperature throughout the fermentation and proofing stages. This will help the yeast and bacteria in your starter thrive.
• Don’t Over-Knead: Over-kneading can result in a tough loaf. Use gentle folding techniques to develop gluten strength.
• Watch the Dough, Not the Clock: Fermentation times can vary depending on factors like starter activity and room temperature. Pay attention to the dough’s appearance and feel rather than strictly adhering to the times listed in the recipe.
• Dutch Oven is Recommended: Baking in a Dutch oven creates a steamy environment that helps the bread rise fully and develop a crispy crust. If you don’t have a Dutch oven, you can bake the bread on a baking stone or sheet pan with a tray of water in the bottom of the oven to create steam.
• Experiment with Scoring: Scoring is not just for aesthetics; it also controls how the bread expands during baking. Experiment with different scoring patterns to see what works best for you.

Storage Instructions

Sourdough bread is best enjoyed fresh. However, it can be stored at room temperature in a bread bag or airtight container for up to 3 days. To prevent it from drying out, you can also wrap it tightly in plastic wrap or foil. For longer storage, you can freeze the bread. Slice it before freezing for easy thawing. To thaw, simply let it sit at room temperature for a few hours or toast it directly from frozen.

FAQ

Q: My starter isn’t very active. Can I still use it?
A: While you can try, it’s best to wait until your starter is more active. A weak starter will result in a dense, under-risen loaf. Feed your starter regularly and keep it in a warm place to encourage activity.

Q: Can I use all-purpose flour instead of bread flour?
A: While you can substitute all-purpose flour, the results will be different. Bread flour has a higher protein content, which is essential for developing the gluten structure needed for sourdough. Your loaf may be less airy and have a less chewy texture if you use all-purpose flour.

Q: My dough is very sticky. Is that normal?
A: Yes, sourdough dough is often sticky, especially with higher hydration levels. Use wet hands or a dough scraper to handle the dough to prevent it from sticking to your hands or work surface.

Q: My bread is too sour. How can I reduce the sourness?
A: The sourness of sourdough bread is determined by the fermentation time and the type of bacteria in your starter. To reduce the sourness, you can shorten the bulk fermentation time or use a less sour starter.

Q: My bread is dense and gummy. What went wrong?
A: Several factors can contribute to a dense and gummy loaf, including a weak starter, under-proofing, over-proofing, or not baking the bread long enough. Make sure your starter is active, allow the dough to proof adequately, and bake the bread until it reaches an internal temperature of 205-210°F (96-99°C).

Conclusion

This one-day sourdough bread recipe proves that you don’t need days to create a delicious, tangy loaf. By focusing on an active starter, utilizing strategic folds, and maintaining a warm environment, you can enjoy freshly baked sourdough bread tonight. Don’t be afraid to experiment with scoring patterns and adjust the fermentation time based on your starter’s activity and your room temperature. Happy baking!