My fellow sourdough bakers, I made this Sourdough using a quick method and it came out really good!! 🤍 No stretch and folds, and no cold retard. Worked perfectly!! 👍🏼👍🏼👍🏼 Your oven light is a wonderful proofing tool and your mixer CAN work instead of S&F’s.

Note that it doesn’t have the strong sour taste and it doesn’t have some of the same gut/probiotic benefits, but it’s great if you need a loaf quickly.

Here’s what I did:

350g warm water
125g starter
12g pink salt
500g bread flour

(I did not autoalyse either)

Mix in mixer for approximately 2 minutes on lowest setting.
Cover mixing bowl and rest for 30 minutes.

Mix again for 60 seconds and cover for 20 minutes.

Repeat once more and then move into oven, covered with light on.

Wait for dough to double. Mine doubled in 2.5 hours. I shaped, scored and baked immediately.

450 degrees Covered for 30 minutes and 18 minutes uncovered. Internal temp should be 208.

Enjoy!!