Your go-to recipe when you want real sourdough… today.
This is your same-day hero: crusty, bubbly, and ready to impress by dinner. It’s hands-on without being high-maintenance, and we promise—your house is going to smell incredible.
First Things First:
Feed 30g of starter, 140g of flour, and 130g of water the night before or first thing in the morning to ensure you have enough sourdough starter!
What You’ll Need:
- 125g active sourdough starter (fed and bubbly—let’s go!)
- 365g warm water (think bathwater temp)
- 12g sea salt
- 500g bread flour
- Double this if you want to bake 2 loaves
Let’s Bake:
1. Stir It Up (8:00 AM-ish)
In a large mixing bowl, whisk together the starter and warm water until milky. Add the salt and flour, and mix with your hands until all the flour is hydrated and it’s looking like a doughy mess. That’s what we want. Scrape down the sides, cover with a towel, and let it hang out on your counter for 1 hour.
2. Stretch, Fold, Repeat (9:00–11:00 AM)
Over the next two hours, do four rounds of stretch and folds—one every 30 minutes. Grab a corner of the dough, stretch it up and fold it over. Rotate the bowl and repeat on all sides. Cover in between rounds and let the dough rest.
3. Bulk Rise (11:00 AM–1:00 PM)
After your final stretch and fold, let the dough rise undisturbed for another 2 hours. It should puff up by about 50–75% and jiggle a bit when you nudge the bowl. It shouldn’t stick to your fingers and should pull gently from the bowl. Look for bubbles along the sides—those are your friends!
4. Pre-Shape (1:00 PM)
Gently turn the dough onto a lightly floured surface. With wet or floured hands, fold it in thirds like a letter, then gently roll it up into a log or round. Let it rest, seam-side down, for 20 minutes. Don’t skip this part—your dough’s catching its breath.
5. Final Shape (1:20 PM)
Flip the dough over, stretch and shape again into a tight round or oval. Pop it into a well-floured banneton or bowl, seam-side up.
6. Cold Proof (1:30–3:30 PM—or overnight!)
Cover and place in the fridge for at least 2 hours (or up to overnight if you want more flavor and flexibility). It’ll firm up and get easier to score later.
7. Preheat + Score (around 3:30 PM)
Place your Dutch oven into the oven and preheat to 500°F for at least 20 minutes. When ready, turn your dough onto parchment paper, flour the top, and score with a sharp blade or lame—keep it simple or go full artist, your call!
8. Bake (around 4:00 PM)
Bake covered at 500°F for 35 minutes. Then remove the lid, lower the temp to 425°F, and bake another 10–15 minutes until deep golden and beautifully blistered.
(Optional: add an ice cube or two to increase moisture.)
9. Cool it (hardest step, promise)
Let your loaf cool for at least 1-2 hours before slicing. This sets the crumb and keeps all that steam where it should be. Worth the wait.
Final Thoughts:
- Don’t stress over perfection—sourdough is forgiving.
- Cooler kitchens may need a bit more time during the bulk rise.
- Want extra sour flavor? Go for the overnight fridge proof.
- Use this loaf for sandwiches, toast, or straight-up tearing it apart at the table.