Can I Make Sourdough Bread in Less Than 8 Hours?, by Keep it Sweet Kitchen on YouTube. 26 min 39 s.
- Video length
- 26 min 39 s
- Time to do it
- 8 hours
- Difficulty
- Medium
- Steps
- 8
What you need
Steps
Feed your starter and let it sit until it is bubbly, doubled and passes the float test. Use it at peak activity, not straight from the fridge.
Weigh flour, water, starter and salt into a large bowl. Mix everything at once until no dry flour remains and the dough looks shaggy.
Do a set of stretch and folds every 30 minutes for the first 2 hours. Wet your hand, lift one side of the dough, stretch it up and fold it over the middle.
Cover the bowl and let the dough bulk ferment in a warm spot, around 24 to 26 C, until it is jiggly, puffy and about 50 to 75 percent bigger.
Turn the dough onto a lightly floured counter. Shape it into a tight round by folding the edges into the centre, then rest it seam side down.
Place the shaped dough seam side up in a floured proofing basket. Let it proof at room temperature for 30 to 60 minutes while the oven heats.
Heat the Dutch oven to 230 C for at least 30 minutes. Tip the dough into the hot pot, score the top with a lame, cover and bake for 20 minutes.
Remove the lid and bake another 20 to 25 minutes until the crust is deep brown. Cool the loaf on a rack for at least 30 minutes before slicing.
Tips and common mistakes
A warm kitchen is key for same-day sourdough, so put the bowl near a radiator or in an oven with the light on.
Do not skip the float test on your starter, because a weak starter will leave the loaf dense.
Score the dough quickly and carefully, since the Dutch oven is very hot and steam can burn your hands.
Questions
Can I really finish sourdough in one day?
Yes, if your starter is active and your kitchen is warm. The dough needs roughly 4 to 6 hours of bulk fermentation plus proofing and baking time.
What if my dough is not rising fast enough?
Move the bowl somewhere warmer or give it more time. Cold dough will not be ready in 8 hours, so warmth matters more than the clock.
Do I need a Dutch oven?
It gives the best crust and rise, but a heavy lidded pot or a baking stone with a tray of water underneath also works.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
