This is a recipe for a one-day bake that I tried using the Floating dough method.
Floating dough method
This is a very old method to evaluate the bulk fermentation. I’m using this sometimes, and after the last fold, I take a small amount of dough and put it in a glass of water (tap water).
When this ball floats, the dough is ready for shaping and cold retardation.
Same day bake Sourdough bread
This same day bake sourdough bread is mixed up within 11 hours, left to rise for 5 hours then put in the fridge for 4 hours. The bake takes about 40 minutes. All the mixing is done by hand, so you don’t need any fancy machine.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊
You will need:
For the overnight starter
- 20 grams sourdough starter
- 85 grams water
- 60 grams whole wheat flour
- 40 grams bread flour
For the main dough
- 300 grams water
- 100 grams starter, 100% hydration
- 150 grams fine whole wheat flour
- 150 grams manitoba flour
- 50 grams all-purpose flour
- 50 grams fine spelt flour
- 10 grams fine sea salt
- 35 grams cacao nibs
- 25 grams dried cranberries
- Prepare your levain. Cover and leave at room temperature until it has risen, and a small portion passes the float test.
- Autolyse. In a large bowl, add flours and lukewarm water. Mix all ingredients until they are combined, and no dry flour remains. Cover and leave to rest for 25 minutes.
- Add levain. Add the bake ready starter and mix by hand or spatula for 5 minutes. Cover and leave to rest for 30 minutes.
- Add salt. Add 10 grams fine sea salt and mix the dough for 5 minutes. I used the slap and fold method, please watch my video tutorial to see. Once the salt is sufficiently mixed in, transfer the dough to an oiled bowl or container and allow the dough to rest for 30 minutes at room temperature.
Bulk fermentation + Floating dough Technique
- Room temperature bulk fermentation: We will perform 3 sets of lamination. But before doing the second set lamination, add the cacao nibs and dried cranberries or your favorite adding. Then we will do the floating dough method by taking a small amount of dough and put it in a glass of water (not cold water). When this small dough in water starts floating, the big dough in the bowl has adequately risen.
We will do this every 60 minutes, and after the last lamination, we will let the dough rest and rise on the counter, undisturbed, until it doubled in size. Check your FLOATING DOUGH. My dough floats after 2 hours.
I advise you to watch the video tutorial here for visual guidance.
- Pre-shaping and bench rest. Turn the dough out onto a clean countertop. Using both your wet hands and bench scraper, shape the dough into a nice round by cupping and pulling it (without knocking too much air out) across the counter to create tension on the surface of the dough. Once you’re happy with the shape, let the dough rest on the countertop (covered) for 15 minutes. Meanwhile, line a round bowl or banneton basket with a towel and dust with rice flour or gluten-free flour.
- Final shaping (Batard): Lightly flour (don’t use rice flour) the entire surface of your dough ball and your countertop. With a bench scraper, gently flip the ball over. Stretch the bottom of your dough and fold in an upwards motion to the center. Then stretch and fold the right side over the left side and do the same to the right side. Finally, roll the dough from the bottom to the top and gently seal the sides and bottom. Then let the dough rest for 1 minute. This shaping technique takes practice; I advise watching my video tutorial here for visual guidance.
- Cold bulk fermentation: Lightly flour the top of the dough, then gently place it into the banneton with the seam facing up. Then dust the top with some rice flour. Cover the prepared dough with a shower cap or put it into a plastic bag and close tightly with a clip or rubber band. Transfer to the fridge (4C or 39F) and rest for 4 hours.
- Baking in a preheated oven: Place a large dutch oven or cast iron bread pan with a lid (or you can also use a baking stone or baking steel) and preheat to 260 degrees Celcius (500F). Remove the dutch oven or cast iron pan from the oven and take the lid off. Be careful with this step since the dutch oven or cast iron pan is extremely hot.
- Place a piece of parchment paper over the banneton and flip it out onto a place or board, carefully removing the dough from the banneton.
- Use a sharp bread lame or razor blade cut deep to allow the bread to rise while baking. Move quickly and don’t be afraid to cut the bread. Then carefully and gently transfer the dough to your preheated pot, put the lid, place it in the oven, lower the oven temperature to 250 degrees Celsius (480F) and bake for 20 minutes. After 20 minutes, remove the lid and change the heat to 230 degrees Celcius (445F) and bake for 20 minutes.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.