This experimental timetable for sourdough bread squeezes bulk fermentation, proofing and baking into 4h. Weirdly enough, it works. In general I like longer fermentations more, but its great to have a faster way at hand.

If you are brand new, you might want to check out the bread basics first.

The equation for sourdough (or yeast in general for that matter) is simple. The warmer the temperature, the faster the fermentation. Though I know the basics, I did not expect that this fast variant with hot water would end up as good ad it did.

To get a very fast fermentation going I did use hot water to kickstart the process. I was not sure if the sourdough starter would survive the temperatures, but it did and I got the time down to 4h, including baking.

The taste was not as tangy as with longer fermentations (which for me is a downside). Also it did not hold the shape perfectly, and there were some minor defects visible on the outer crust due to the short proofing time. Though I was surprised how good the oven spring and over all texture was. The crumb was amazing and better than a lot of long fermentation loafs i made recently. Its for sure not a timetable Id go for each time, though it is worth writing down in case I do need to bake a loaf fast.

The recipe I used for this loaf was very simple: (though I made 1.5 times the amount for the loaf in the picture)

• 500g fine wheat flour
• 10g salt
• 325g water (65% hydration)
• 75g ripe sourdough starter

The key here however is to not heat up the sourdough starter too much, otherwise it will die. It should not reach higher temperatures than 40 degrees.

Start by mixing all ingredients except the sourdough. Check that the mix does not exceed 40 degrees. If it does, wait a bit. If it does not, mix in the starter.

Knead the dough for until smooth and let it rest covered for 2.5h at a warm place (above 30 degrees). After that time the dough should have risen by quite a bit. Gently press in the dough with one finger. If it springs back its ready for shaping. Afterward let it rest in a proofing basked for 40 minutes. Preheat the (Dutch) oven to 250 degrees.

Bake the loaf the usual way with 20 minutes covered at 250 degrees followed by 20 minutes at 200 degrees uncovered.