Quick Sourdough Bread Recipes

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QUICK SOURDOUGH BREAD



Quick Sourdough Bread image

Learn to make a simple loaf of homemade artisan sourdough bread that has a soft interior and a golden crispy crust in a fraction of the time it takes to make traditional sourdough bread!

Provided by Sherri Hagymas

Categories     Side Dish

Time 3h50m

Number Of Ingredients 4

4 1/2 cups all purpose flour
1 packet Instant Sourdough Yeast (like Red Star Platinum)
1 Tablespoon salt
1 ¾ cups warm water (105-110 degrees F)

Steps:

  • In a large mixing bowl, add the flour, instant sourdough yeast, and salt.
  • Slowly add the warm water and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
  • Cover the bowl with a damp towel for 2 hours at room temperature. (You can also cover the bowl with plastic wrap and poke a few small holes in it to allow gasses to escape.)
  • Sprinkle a couple of tablespoons of flour onto a countertop or cutting board and place the dough on it and sprinkle a little over top and smooth it around the outside to make handling it easier.
  • Stretch and fold over the sides to create a round dome shaped with the edges tucked into the bottom. (do not work the flour into the dough)
  • Let dough rise for one additional hour at room temperature to rise further. You can also place it in the refrigerator overnight. If refrigerated, let dough sit at room temperature for an 1 hour before baking.
  • Line an enameled Dutch oven with parchment paper.
  • When the dough has 30 minutes left to rise, place the parchment paper lined dutch oven with the lid on into a cold oven and then turn the oven on to preheat oven at 500 degrees F. Allow the dutch oven to stay in the oven for those 30 minutes.
  • If desired, slice 3-4 the shallow cuts along on the top of the bread with a sharp knife.
  • Carefully remove the Dutch oven from the oven, remove the lid and sprinkle about a tablespoon of flour on the parchment paper.
  • Reduce the heat on the oven to 425 degrees F.
  • Place the dough onto the parchment paper in the dutch oven and place the lid on.
  • Bake for 30 minutes (with lid on).
  • Then remove the lid and bake for another 10-15 minutes.
  • Remove from oven, remove bread from the dutch oven by lifting it out by the parchment paper and let cool on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 874 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g

EASY SOURDOUGH BREAD RECIPE



Easy Sourdough Bread Recipe image

This is an easy sourdough bread recipe using your natural sourdough starter. This can be baked in a dutch oven or on a sheet pan for equally great results.

Provided by Dahn Boquist

Categories     Breads

Time 12h55m

Number Of Ingredients 4

2/3 cup (160 grams) sourdough starter
1-1/3 cups (314 grams) lukewarm water
4-1/4 cups (510 grams) all-purpose flour
2 teaspoons (12 grams) salt

Steps:

  • Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
  • Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don't add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
  • Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
  • Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
  • Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
  • Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
  • Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.

Nutrition Facts : Calories 72 calories, Carbohydrate 55 grams carbohydrates, Fat 0.2 grams fat, Fiber 0.5 grams fiber, Protein 2 grams protein, ServingSize 1 slice, Sodium 155 milligrams sodium, Sugar 0.1 grams sugar

QUICKER SOURDOUGH BREAD



Quicker Sourdough Bread image

My typical sourdough breads require a 4 hour rise and a 1 1/2 hour proof. That's after refreshing the starter, a 6 hour task usually. This recipe allow the starter to develop overnight or while I'm at work and only a 2 hour rise (or less). The proofing is about 45 minutes to an hour. I like the result; hope you do too. The prep times below do not include rising times. The recipe makes 2 loaves weighing 1.2 lbs each or 20 rolls at 51 g each.

Provided by Red_Apple_Guy

Categories     Breads

Time 1h10m

Yield 2 1 lb loaves, 20 serving(s)

Number Of Ingredients 6

1/3 cup sourdough starter (about 3 oz of liquid starter)
2 1/4 cups all-purpose flour (10.1 oz unbleached)
9 ounces water
2 1/2 cups all-purpose flour (11.3 oz unbleached)
4 ounces water
2 teaspoons table salt

Steps:

  • The day before or early in the morning, mix starter sponge, cover with oiled plastic wrap and let rise till doubled - about 10 hours at 75°F.
  • To make the dough, mix starter with flour and water and let rest covered for 20 minutes.
  • Sprinkle on the salt and knead the dough for 4 or 5 minutes on a lightly floured surface with floured hands until the salt is uniformly distributed.
  • Stretch and fold by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and sides in to form a rough cubic package.
  • Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume.
  • S&F every 30 minutes for one or two more times until the dough is silky smooth.
  • When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter, divide into 2 equal pieces and gently form into ball or torpedo shapes.
  • Place in floured or oiled bowls or proofing baskets (seams up). Cover with oiled plastic and proof at room temperature about 45 minutes to bake or refrigerate overnight for baking the next morning.
  • preheat oven to 425F with a steam pan (a skillet you add 1 cup hot water to).
  • when the loaves are 1 1/2 times the original volume (refrigerated loaves should be ready to bake even cold), turn out the loaves (seams down) onto parchment paper (not oiled) and score with a sharp knife or razor blade.
  • Bake for 12 min with steam, rotate loaves, remove steam pan, and bake for 10 more minutes without steam until 205 F internally.

EASY SOURDOUGH BREAD



Easy sourdough bread image

Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress

Provided by Barney Desmazery

Categories     Buffet, Side dish, Snack

Time 1h

Yield Makes 1 loaf (cuts into 10-12 slices)

Number Of Ingredients 5

100g strong white bread flour
100g organic dark rye flour
0.5 x 7g sachet fast-action dried yeast
400g strong white bread flour
0.5 x 7g sachet fast-action dried yeast

Steps:

  • To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
  • To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
  • Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

Nutrition Facts : Calories 172 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

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