Same-Day Sourdough Bread Recipe (Sweet Paprika🌶️ & Dried herbs ) | Perfect for winter season☃️🎁

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Ingredients:
340 g bread flour (or all-purpose)
60 g whole wheat flour
260 g water
200 g sourdough starter
10 g salt

Add-ins:
10 g sweet paprika powder + 20-30 g hot boiling water
5 g dried herbs

Fermentation time: 7 hours 30 minutes
Temperature: 21–23°C / 70-73°F

PROCESS:

1. Mix all ingredients (except the add-ins) until fully combined.
Cover and rest for 1 hour.

2. Add the paprika paste and mix the dough until it is fully incorporated. Rest for 1 hour.

3. Sprinkle the dried herbs on top of the dough and perform the first coil fold. Rest for 1 hour.

4. Second coil fold. Rest for 1 hour.

5. Third coil fold. Rest for 1 hour.

6. Shape the dough into a bâtard (oval loaf) or boule (round loaf). Place seam-side up into a well-floured proofing basket. Leave for the final proof for 1-2 hours.

Baking:

7. Preheat the oven to 230°C (≈446°F) with a baking steel/stone or a Dutch oven inside. Place a tray with stones at the bottom (for steam).

8. Turn the dough seam-side down onto parchment, score, and place it in the oven. Add a few ice cubes or pour a cup of boiling water into the tray on the oven floor and quickly close the door to create steam.

9. Carefully open the oven to release the steam and lower the temperature to 200°C (≈392°F). Close the oven and bake for another 25–30 minutes until the crust is golden brown.

🧈🥖 Enjoy the best freshly baked bread that will amaze your guests with looks and flavor 🎄

Some Tips:

💡 If you worry that this amount of starter will make the bread too sour – don’t. This loaf is very tender, aromatic, and not overly sour. It’s also quick and easy to make. Try it!

💡 Before baking, the dough should be very airy and noticeably increased in volume.

💡 Since this is a same-day bread, don’t be afraid to let it ferment a little longer than your regular overnight fridge-fermented bread — it will only improve the result.

💡 If it’s very cold, add warm water to the dough, this will speed up the fermentation process a little.

💡For same day sourdough bread, it’s better to choose a flour that isn’t too strong.
All-purpose flour with 11–12% protein works better than strong bread flour with 13–15% protein.

Strong flour needs more fermentation time, otherwise the bread can turn out rubbery.
I experienced this myself – my loaf didn’t have enough time to ferment.
If it had rested an extra hour or two (or higher fermentation temperature 23-25°C/74-77°F) it would have been much better.

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