The Speedy Sourdough Bread Recipe Artisan Loaf in 4 Hours

Instructions:

1. Autolyse (Hydration): Combine the 500g flour and 325g warm water in a mixing bowl until just shaggy. Cover and rest for 30 minutes.
2. Incorporate Starter: Add the active starter to the dough mass. Dimple it in with wet fingers and mix until mostly incorporated (about 3 minutes).
3. Add Salt: Sprinkle the 10g salt over the dough. Pinch and fold the dough repeatedly for 2-3 minutes until the salt is fully absorbed and the dough starts feeling cohesive.
4. Stretch & Folds: Perform one set of stretch and folds every 30 minutes for the first hour (2 sets total). Gently pull one side up and fold it over the centre; rotate and repeat 3 more times per set.
5. Bulk Fermentation Rest: Allow the dough to rest undisturbed at a warm room temperature (around 75-80°F/24-27°C) for the remaining 1.5 to 2 hours, or until it has visibly increased in volume by about 40-50%.
6. Pre-Shape: Gently turn the dough onto a lightly floured surface. Shape loosely into a tight ball (boule). Rest for 20 minutes (bench rest).
7. Final Shape & Proof: Shape tightly into your final desired shape. Place seam-side up into a well-floured banneton basket. Proof at room temperature for 45–60 minutes.
8. Preheat Oven: Place your Dutch Oven (with lid on) into the oven and preheat to 500°F (260°C) for at least 45 minutes.
9. Score & Load: Carefully turn the dough onto parchment paper. Score the top deeply with a sharp lame. Carefully transfer the dough (using the parchment as a sling) into the screaming hot Dutch Oven.
10. Lidded Bake: Bake covered for 20 minutes at 500°F (260°C).
11. Uncovered Bake: Reduce oven temperature to 450°F (230°C). Remove the lid and bake for another 20-25 minutes until the crust is a deep, rich mahogany brown.
12. Cool: Remove from the oven and cool completely on a wire rack for at least 1 hour before slicing.