One Day Sourdough Bread

I call this my one-day sourdough bread because it takes one day to make. You usually start the day before and do the stretch and folds then let it bulk ferment in the fridge overnight. I often cut this recipe down because I sometimes do not have time to make 24-hour sourdough bread. This is where this bread recipe comes in. It is just as delicious and you get the airy center with the soft and crunchy crust that sourdough is famous for. I love having some type of homemade bread on hand during the week.

I have spent months working on this recipe getting it down and making sure that it was easy to do and turns out delicious every single time I make it. Now, with that being said this bread is made in a Dutch oven. It helps to get that oven spring on the bread and retain the moisture when baking to give it that unmistakable crust. Having a Dutch oven in your kitchen will help you make the best bread loaves. Dutch ovens are truly an investment and they are quite affordable.

So, let’s make some bread!

INGREDIENTS:

3 1/2 C. All-purpose flour
1/2 C. Sourdough starter (active)
1 1/4 C. water
1 1/2 tsp Kosher salt

DIRECTIONS:

1. Early that morning about 6 am feed your starter. Cover and let sit on the counter for 4 hours to get nice and active.
2. In a large bowl combine the water, starter, salt, and flour. Mix and knead for about 3 minutes until the dough comes together. It will be quite sticky. Cover with plastic wrap or a kitchen towel and let rest for 30 minutes.
3. Lightly wet your hand and grab one side of the dough. Gently pull the dough upward slightly stretching it upwards. Lay the dough over the center of the remaining dough in the bowl. Turn the bowl a quarter turn and repeat this move 3 more times. Cover and let rest for 20 minutes.
4. Repeat step #3 two more times letting it rest for 20 minutes in between the stretch and folds.
5. After you do the final fourth stretch and fold, cover and place in a warm place for 6 hours. The dough will rise and double in size. Just be sure that you place it in a draft-free warm area in your home.
6. Turn the dough out onto a lightly floured surface and press out into a rectangular shape with your fingertips. Roll the long end up and shape it into a ball shape. The dough will be sticky so using floured or wet hands will help you out on this step.
7. Place a tea towel into a banneton basket or a basket and lightly flour the towel. Place the dough ball down seam side up. Lightly flour the top seam of the dough ball and cover it with the ends of the towel. Let rest for 1 to 2 hours.
8. During the last hour of rise time go ahead and preheat your oven to 500* and place your large Dutch oven, with the lid, in the oven to preheat and get piping hot.
9. Turn the dough out onto a piece of parchment paper and lightly dust the top of the dough with some flour. Gently smooth the flour onto the dough with your hand. Using a bread razor, score the top of the bread in whatever design you want. I typically do a wheat design or a cross. If you do the “ear” design just make sure your score the outer part of the bread on the top just before the curve of the bread on the side at a 45* angle.
10. Carefully remove the hot Dutch oven from the oven and remove the lid. Carefully add the bread with the parchment paper into the hot Dutch oven. Attach the lid and bake for 20 minutes. After the 20 minutes remove the lid and bake for 15 to 20 minutes until the bread is golden brown.
11. Remove from the oven and carefully remove the bread from the Dutch oven to a wire rack to cool completely. You may hear the bread making a crinkling sound. This is a good sound. This sometimes means that your crust is thin, light, crispy, and delicate.

• During the first mixing process, you can add any additions you like. I sometimes add in grated cheddar cheese, fresh herbs, sundried tomatoes, Mozzarella cubes, or cooked meat like salami, prosciutto, or pepperoni.
• You can use this bread as you would any other sourdough bread. It makes great sandwiches and avocado toast.
  This goes great with hearty meals and either soups, stews, or chilis.
• If your sourdough is going stale, make a bread pudding or stuffed French toast. It is so good.
• Cube up stale bread and bake at 325* for 20 to 25 minutes or until slightly golden and dried. You can add oil and herbs to the cubes of bread to amp up the flavor before baking. These go great on salads and soups.
• Want bread crumbs? Follow the step above and then place in a food processor and blend until you get small crumbs. You can use these in any recipe that calls for bread crumbs. I store mine in an airtight freezer-safe container in the freezer.
• Store this bread in a bread bag, or bread box, or wrap in a linen cloth and keep it on the counter. You can also slice the bread and place it in a ziplock bag and keep it in the fridge or freezer. It will last 1 week on the counter, 2 weeks in the fridge, and up to 2 months in the freezer (sliced). Bread crumbs will last 1 to 2 weeks in the fridge and up to 2 months or so in the freezer.