Cindy Hall's Same day Sourdough Bread

Another baking day for me, and  it came out perfectly as it supposed to be..according to other bakers that have tried this recipe.

It does have a nice oven spring, airy crumb, the crust aren't too thick and not too sour. Just the way we like it. It taste bit nuttier, as I used 20% whole wheat flour and 80% bread flour.

Verdict: A keeper

Same Day Sourdough by Cindy Hall
310 grams water would be 65% hydration
320 grams water would be 67% hydration
330 grams water would be 69@hydration

INGREDIENTS:
100 grams 100% starter
310 – 320 - 330 grams water (65 % - 67% - 69%)
500 grams flour
10 grams table salt
2 tbsp oilive oil (optional)

DIRECTIONS
1. Put flour, olive oil, starter, and water in bowl and mix it up till flour is all incorporated

2. Let sit 30 minutes to 2 hrs covered then transfer to a bowl that has been sprayed or rubbed with a little olive oil.

3. Make indents with your fingers all over the top of the dough and add the salt to the top of of the dough and mix it up the best you can with one set of stretch and folds.

4. Do three more sets of S & F's 30-45 minutes apart. If you are doing the 65% hydration loaf.....be careful you don’t tear the dough. If it doesn’t want to stretch.....just fold it around in the bowl a couple times.

5. Now let sit out on the counter or in the oven with the light on in the same bowl for 2-2.5 hours until it is about 1.5 times it’s size (covered) (or you can refrigerate till you can get to it)

6. Pre-shape the dough on a lightly floured board.

7. Let sit for 20 minutes covered.

8 Final shape and put into well floured banneton or floured and cloth lined bowl.

9 At this point you can leave at room temp for 2-3 hours (or until almost doubled) and bake or refrigerate (covered top and bottom in a plastic bag) and bake later. If at room temp do the poke test to check if it’s proofed enough. If it has been in the fridge and is cold you will not be able to do the poke test.

10. An hour before you are going to bake turn oven to 450 degrees and place baking vessel in the oven. Know the safe baking temp for your pot.

11. Score the loaf, open the oven, and place bread in pan. I use parchment paper to transfer to the pan.

12. Bake covered for at 450 for 30 minutes and remove cover. Turn oven down to 425 degrees. Continue to bake for 15 minutes until bread reaches internal temp of 205

NOTES: 

FROM ADRIANA RIOS ARELLANO

I made pizza with the Same day sourdough @ 70% hydration (335 grams water) After bulk fermentation (step 5) I divided and pre shaped into 4 rounds.

Then bench rest for 20 minutes. Final shape the 4 rounds into balls of dough. Put them in the fridge until the next day (18 hours). 

To refrigerate them, I put them inside of a rectangular plastic container. I first put a kitchen clothe on the bottom inside the container with flour and rice flour as we usually do while proofing a boule then I put the balls on that dusted clothe and covered all with a plastic then put the lid of the container on. 

To prevent sticking you could rub some flour on the balls of dough. Alternatively, you could rub some olive oil on the dough balls to prevent sticking, or wrap each ball in oiled plastic wrap. I took the dough out of the fridge one hour before making the pizzas. The dough was very easy to handle and super soft. Bake approximately 12 minutes at 465 degrees (240 celsius) on a stone, cookie sheet or cast iron pan.

FROM CINDY:

I did just like Adriana suggested and shaped into 4 balls, but I put mine in 4 covered dishes that were greased with olive oil. I did use 335 grams of water. Next time I will add a touch of olive oil to the dough..... 1-2 Tbsp.

I retarded in the fridge for 30 hours. I removed them an hour before I was going to start putting them together, but they sat out for 1.5 hours total before they were baked

And with the same recipe, I made few pizza for last night dinner. What I did was that I pre-baked the pizza base for few minutes. Then garnished and continue to bake it on a pizza stone at 250°C until its ready.

And it's have been approved by all the hungry tummies.