12 Hour Sourdough Bread

This is a recipe I reach for when days have gotten away on me and we need bread NOW. With a reasonably active starter it can be ready in 12 hours or less. It can also be mixed up late afternoon, proofed in the refrigerator overnight, and baked the next morning. I would not recommend letting it proof longer than that as the high ratio of starter in this recipe will probably result in over proofed, deflated dough.

Makes one loaf, but can easily be doubled.

Recipe:

• 3 cups flour

• 1& 1/4 cup warm water

• 3/4 cup starter

• 1 TBSP honey

• 1&1/2 tsp salt

Mix all ingredients together until combined.

Rest 15 minutes.

Knead by hand or in a stand mixer, 10 minutes if by hand, 5 minutes if by mixer.

Let rise 3 hours, performing stretch and fold* twice in that time.

Shape**.

Place in container* to rise.

Let rise 2 more hours.

Place Dutch Oven into cold oven. Preheat together to 450F.

Meanwhile, flip the proofed loaf carefully onto a parchment paper or silicone sling mat. Gently brush excess flour off the top of the loaf. Score as you desire**.

When oven reaches temperature carefully remove the Dutch Oven and lower the loaf (still on the parchment paper) into it.

Bake with the lid on for 15 minutes.

Remove lid and bake 12-15 minutes more or until done (205-210F internal temp.)

Allow to cool fully before slicing.

*See Sourdough, Start Here.

**See Shaping and Scoring a Sourdough Loaf