A same-day sourdough schedule (start in the morning)
Feed your starter when you get up, mix the dough when it has doubled (about 3½–6½ hours later at 75°F (24°C)), let it rise 3½–6½ hours, shape, rise again on the counter, and bake in the evening. More starter (25%) is what makes it fit in one day.
Same-day loaf: an example at 75°F, sleeping 11:00 pm – 7:00 am
Sat 7:23 am
Feed your starter 1:1:1
Mix 3 ½ tbsp (48 g) starter with ⅓ cup + 1 tbsp (48 g) flour and 3 ½ tbsp (48 g) water. It should be bubbly and doubled in 3½–6½ hours.
Sat 12:28 pm
Mix the dough
Your starter should have doubled and be full of bubbles. Mix everything into a shaggy dough — the dough then rises for about 4½ hours.
Sat 12:58 pm
Stretch and fold (1 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Sat 1:28 pm
Stretch and fold (2 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Sat 1:58 pm
Stretch and fold (3 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Sat 2:28 pm
Stretch and fold (4 of 4)
With wet hands, lift one side of the dough and fold it over; turn the bowl and repeat four times.
Sat 4:58 pm
Check the rise, then pre-shape
Shape when the dough has grown by about 30–50%, is domed and wobbly, with bubbles on the sides. Watch the dough, not the clock. Round it gently and let it rest 30 minutes.
Sat 5:38 pm
Shape the loaf
Shape it tightly and put it seam-side up in a floured basket or a towel-lined bowl.
Sat 5:48 pm
Let it rise on the counter
Cover it; about 1–2 hours. It is ready when a floured finger leaves a dent that springs back slowly. Watch the dough, not the clock.
Sat 6:28 pm
Heat the oven to 475°F
Put the Dutch oven inside, lid on, and let them heat for 50 minutes.
Sat 7:18 pm
Score and bake, lid on
Turn the loaf onto parchment, cut a slash across the top and lower it into the hot pot. Lid on, 20 minutes. Use oven gloves and lift the lid away from you.
Sat 7:38 pm
Lid off, 450°F
Take the lid off (gloves!) and bake 20–25 minutes more, until deep brown — 205°F–210°F inside.
Sat 8:00 pm
Bread out of the oven
Done when it is deep golden and 205°F–210°F inside.
Sat 8:00 pm
Let it cool
At least an hour before you slice it — it is still baking inside.
It remembers your starter, plans every bake around your day and reminds you at each step — no alarms at 3 am. Coming to the iPhone App Store before Christmas.
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