What is the float test?

Although not foolproof, the float test is a fairly consistent way to tell whether or not your starter is ready for baking. Gently drop of a spoonful of starter into a glass of water. You will find that either the starter floats or settles to the bottom. This indicates whether your starter is holding enough gas bubbles to bring about rise. If it floats, it contains lots of bubbles of carbon dioxide, the result of happy yeast that is ready to bake. If it sinks to the bottom, the starter is presumably not ready, requiring further time and feedings before it is ready for baking.

Is bulk fermentation necessary?

Yes! Bulk Fermentation refers to the time after you complete gluten development (through stretch and folds) until the time when you begin shaping your dough. It is essential to a delicious and nutritious loaf of sourdough.u003cbr/u003e

What is the difference between active starter and sourdough discard?

Active starter has been fed (generally within the last 12 hours) and is at its peak. It can be used in bread recipes to achieve a good rise. Discard has not been fed and will not rise baked goods, although you can still use it in many delicious recipes!

Can this dough be refrigerated overnight?

Yes! I find that it still rises beautifully.

Easy Guide to the Best Same Day Sourdough Bread

Description

Walk through this easy guide for making the best same day sourdough bread! This recipe uses simple ingredients to create a gut healthy sourdough loaf that boasts crisp edges, a chewy center, and that signature tang, just as a classic loaf of sourdough should!

Ingredients

Scale

475 grams all purpose flour (about 3 1/2 cups)
100 grams active sourdough starter
1 1/4 tsp salt
3 tbsp honey
1 1/4 cup filtered water

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Instructions

The first (and most essential) step to this is to make sure you begin with active sourdough starter. To do this, I feed my starter at night before bed. That way when I get up in the morning, the starter is active and bubbly.
In the bowl of a stand mixer or a large mixing bowl, combine 100 grams of starter, 1 1/4 cup water, 1/4 cup honey, 1 1/4 tsp salt, and 475 grams of all purpose flour. I highly recommend using a kitchen scale to measure the ingredients.
Mix until combined and then allow to rest for 20-30 minutes.
Once the dough has had a chance to rest, begin completing your first stretch and fold. To do this, grab one edge of the dough and pull up, gently stretching it out as you pull upwards. Place this dough back into the center, and then give the bowl a quarter turn. Grab another edge of dough, and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds. You will do two more rounds of stretch and folds, waiting about 20 minutes in between each set.
Bulk fermentation: Once you have completed the stretch and fold process, cover the dough with plastic wrap or a damp towel and allow it to bulk ferment in a warm place for 6-8 hours until it has doubled in size.
Shape the dough: Once the dough has doubled in size, place it onto a lightly floured surface. Begin shaping by folding the sides of the dough onto itself, and roll up. Shape into a tight smooth ball by gently spinning it toward you.
Allow the dough to rest one final time while you preheat the oven to 500 degrees F. Place a Dutch oven into the oven while it preheats.
Right before baking, transfer the dough onto a sheet of parchment paper. Lightly flour the surface and score with a razor blade or lame. (This is optional!)
Take the preheated Dutch oven out of the oven. Carefully lower the dough into the Dutch oven.
Place the lid back on and bake for 25 minutes.
Using oven mitts, remove the lid and turn the oven temperature down to 475 degrees. Bake for an additional 10 minutes or until golden brown on the top.

Notes

Sourdough starter should be active and pass the float test.

If you haven't fed your sourdough starter the night before, that is okay! You can feed it first thing in the morning and still achieve a same day loaf of sourdough, it just may be later in the day. Make sure to allow the starter time to activate and get nice and bubbly, about 2-4 hours.

The time it takes for the dough to rise during bulk fermentation can vary depending on how warm your house is, the maturity of your starter, etc. Remember good things come to those who wait 🙂

The dough will be sticky to work with. I find that dipping my fingers in water before and while handling it helps tremendously.

I like to dust the top of the dough with flour so the scoring pattern stands out once the bread is baked. This is optional, but makes it extra pretty.

If you don't own a kitchen scale, I recommend you spoon and level the flour when measuring to get as accurate of a measurement as possible. Scooping the flour directly from a container generally leads to adding more flour than the recipe calls for, which can lead to a tougher loaf of bread.

Prep Time: 15 minutes
Cook Time: 35 minutes