Crave The Good
Life happens and sometimes you just don't have the time or patience to wait days for a beautiful loaf. That’s why I'm sharing this easy recipe with you. It's a quicker version of the classic sourdough process that allows you to enjoy freshly baked bread in just a few hours.
Don't forget to feed your starter the night before!
Combine active sourdough starter, water, and flour together until completely incorporated. Cover and rest 30 minutes.
Sprinkle salt over dough and perform a 4 sets of stretch and folds, 30 minutes apart
Cover the bowl and set aside for 2 hours to bulk ferment. It is important to keep the dough bowl somewhere warm.
Fold the loaf alternating sides as though you were lacing, then roll into a batard shape.
Cover the banneton with a damp kitchen towel and set aside to prove for 1 - 2 hours.
Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.