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One-Day Artisan Sourdough Bread

Updated: Apr 23

If you're anything like me, you appreciate a recipe that delivers both incredible taste and unbeatable convenience. This bread checks all the boxes. Start the dough in morning and by dinnertime, you're slicing into a freshly baked loaf of artisan sourdough that rivals anything you'd find at a bakery. And here's the best part - you don't need to be a master baker to pull it off. With minimal effort and maximum flavor, this recipe has become my go-to for busy days when I want something special on the table without a ton of work. Let's get baking!


Ingredients for Two Loafs


6 cups organic unbleached all-purpose flour

2 cups warm water

1 ½ cup active sourdough starter

3 teaspoons pink Himalayan salt




Mix Ingredients: In the bowl of a stand mixer, combine all the ingredients together until just combined. Allow the mixture to sit for 15 minutes.


Knead: Attach the dough hook to the stand mixer and knead the dough for 5 minutes. Add more flour as needed to create a tacky dough.


First Rise: Remove bowl from mixer, cover the bowl with plastic wrap. Let it rise in a warm place for 3 hours, turning and folding the dough once or twice during this time.


Shaping: Sprinkle flour on a clean surface and place dough on top. Divide the dough into two portions and shape each into a rough rectangle by folding the sides inward. Flip the dough, seam side down, and repeat for the second portion. Shape both into balls or ovals. Place the shaped dough, seam side up, into a banneton proofing basket. Let it rise for 2 hours.



Preheat and Prepare: Preheat two empty enameled cast iron Dutch ovens in a 450°F oven for 40 minutes. Transfer each dough loaf onto floured parchment paper squares and score.


Bake: Using the edges of the parchment paper, gently lower each loaf into the hot Dutch oven. Bake covered for 25 minutes, then uncovered for 18-20 minutes until golden brown.

 

After baking, simply transfer the loaves to a wire rack to cool for at least 30 minutes before slicing.








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