Making sourdough bread every day may seem like a difficult undertaking, but it’s actually quite doable if you take the proper technique. I’ll detail my daily sourdough loaf baking routine in this post, demonstrating how I fit it into my hectic schedule while still finding time for my family and job obligations. The technique is easy to use, efficient, and doesn’t involve spending hours in the kitchen. Continue reading for a detailed tutorial on creating delectable, handmade sourdough bread with little effort.
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Starting the Starter in the Evening
Feeding your starter is the first step in making sourdough. It takes very little additional time because I usually do this while making dinner. I use the starting from my last bake, which is essentially just residue but still has enough live yeast in it to make another batch.
I mix the remaining starting with 55 grams of water and 55 grams of strong bread flour to feed it. I use a spoon to thoroughly combine it, then loosely cover the basin and let it ferment overnight at room temperature.
It takes longer to ferment because I’m only using a small amount of starter for the feed, which is ideal for me. By the time I wake up the next morning, the starter is bubbly and ready to use, and the whole process takes just two minutes of active time.
Morning Dough Preparation
Putting the Dough Together
I make the main dough in the morning. In order to get my daughter to the bus at 7:00 AM, I want to finish this by 6:30 AM. In a mixing bowl, I combine 98 grams of the bubbling starting with 257 grams of room temperature water. I mix the components to dissolve the starter in the water after adding the water and starter.
I don’t mind if there are some pieces of beginning left over because it doesn’t have to be totally dissolved.
I then quickly swirl the mixture once more after adding 8 grams of sea salt. I then fill the bowl with 388 grams of strong bread flour. The high protein level (about 13%) in the flour I use contributes to the dough’s strength and elasticity.
Making the Dough
I combine everything and then work the dough together with my moist hands. It just takes roughly five minutes to complete this stage. While the mixture doesn’t have to be smooth just yet, it should be fully blended and free of pockets of dry flour.
To unwind while I finish my morning chores, I cover the dough and let it rest for five to ten minutes.
Shaping and Kneading
I turn the dough out onto the counter once it has rested and knead it for little than a minute to smooth it up. To start bulk fermentation, I roll it into a rough ball, put it back in the dish, and cover it.
Fermentation in Bulk and Stretching and Folding
Fermentation in Bulk
The dough will now go through bulk fermentation at room temperature. In order to give me enough time to get my kid to school and finish other chores, I usually let the dough rest for around six hours. I can use less starter and let the dough ferment more slowly if I need to prolong the fermentation period.
The “stretch and fold” method is what I employ to give the dough strength without overworking it. I turn the dough onto the counter and roll it out into a circle after it has fermented for about half an hour. In order to help the dough relax, I work around its perimeter, gradually easing it out into a larger form.
After stretching the dough, I fold each side toward the center, one at a time, and then fold the corners in to form a tidy ball. This contributes to the dough’s strength and structure.
Final Proofing and Shaping
Resting and Pre-Shaping
I do a fast pre-shape by rolling the dough into a ball once it has bulk fermented.
Before shaping it for its final proofing, I let it settle on the counter for ten minutes while it was left uncovered.
Forming for Verification
For the final shape, I carefully roll the dough into a cylinder, tucking in the ends as I go. I seal the seam by pinching it shut when I get to the end. I dust the dough lightly with rice flour, as it prevents sticking better than wheat flour. Next, I put the dough in a banneton basket and let it rise a little by leaving it at room temperature for about 90 minutes.
