Quick 24 Hour Sourdough bread recipe- Link to my guide in description

Ingredients

• 200 g Sourdough Starter (active starter, fed 4‑6 hours before use)
• 1000 g Bread Flour (high‑protein bread flour for strong gluten development)
• 750 g Water (room temperature)
• 26 g Salt (fine sea salt)

Instructions

1. Combine starter and water

   In a large mixing bowl, add the 200 g starter and 750 g water. Stir with a spoon or hand until the starter is fully dissolved.

   Time: PT5M

2. Add flour

   Sprinkle the 1 000 g bread flour over the liquid mixture. Mix with a spoon or hand until no dry flour remains and a shaggy dough forms.

   Time: PT5M

3. Incorporate salt

   Evenly sprinkle the 26 g salt over the dough and mix until fully incorporated.

   Time: PT3M

4. Initial mixing

   Fold the dough a few times until it comes together into a cohesive mass (about 2‑3 minutes).

   Time: PT5M

5. Stretch and fold series

   Every 30 minutes for the next 2 hours, perform a set of 3‑5 stretch‑and‑folds directly in the bowl. To stretch‑and‑fold, pull a portion of dough up and fold it over the rest.

   Time: PT15M

6. Bulk fermentation

   Let the dough rest at room temperature for about 2 hours after the final fold, until it has risen roughly 30 % in volume.

   Time: PT2H

7. Divide and shape

   Turn the dough onto a lightly floured surface. Divide into two equal pieces (≈800 g each). Shape one piece into a tight loaf for the pan and the other into a round boule for the bowl.

   Time: PT10M

8. Cold retard (overnight proof)

   Place the loaf in a greased loaf pan and the boule in a lightly floured bowl. Cover each tightly with plastic wrap and refrigerate overnight (≈12 hours).

   Time: PT12H

9. Preheat oven

   In the morning, place the Dutch oven (with lid) in the oven and preheat to 500 °F (260 °C).

   Time: PT30M

   Temperature: 500°F

10. Score loaves

    Remove the loaves from the fridge, uncover, lightly dust with flour, and score the tops with a lame or sharp knife.

    Time: PT5M

11. First bake (lid on)

    Carefully place the loaves into the preheated Dutch oven, cover with the lid, and bake for 25 minutes.

    Time: PT25M

    Temperature: 500°F

12. Finish baking (lid off)

    Remove the lid and continue baking for an additional 20 minutes, or until the crust is deep golden‑brown and crisp.

    Time: PT20M

    Temperature: 500°F

13. Cool

    Transfer the baked loaves to a wire rack and let cool at least 1 hour before slicing.

    Time: PT1H

Nutrition Facts

Calories

2000

Protein

55 g

Carbohydrates

412 g

Fat

2 g

Fiber

15 g