Quick Sourdough Bread Overnight For Your Bread Machine Recipes
BREAD MACHINE SOURDOUGH BREAD RECIPE
This is my go-to Bread machine sourdough bread recipe. This is a true sourdough bread, without yeast that tastes and feels just like an artisan loaf! It combines the ease of use of the bread machine and the delicious flavour of a genuine sourdough bread while taking much less effort and time to prepare! Just select whether you want a light and fluffy or a bit more substantial bread from my two variations below! The pictures are from the lighter variation (75% hydration).
Provided by Eli K. Giannopoulos
Categories sourdough bread
Time 5h15m
Number Of Ingredients 12
Steps:
- In your bread machine basket, pour in your sourdough starter then the flour
- Add in the sugar/honey, salt and the butter
- Pour in your water around the edges of the baking basket
- Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. For the Panasonic SD-ZX2522 use menu 29. For the Panasonic SD-ZB2512 use menu 26.
- Once your sourdough bread has finished kneading, let your dough rest and proof for 3-4 hours or until it has risen by about 50% of its original size. For the Panasonic SD-ZX2522, use menu 30 for about 2 hours and 30 minutes to accelerate the proofing or let it rest with the machine switched off for about 4 hours for a more sour flavour. For the Panasonic SD-ZB2512KXE use menu 27 for the same amount of time (2h 30mins). Note that proofing time will depend on how active your sourdough starter is so adjust accordingly until your bread has risen the right amount.
- Once proofed, sprinkle some flour on top and score lengthwise with a sharp knife or a blade. Pop any large bubbles that may have appeared on the surface.
- Set your bread machine to the bake programme and set its timer for 1 hour and 15 minutes. For the Panasonic SD-ZX2522 and the Panasonic SD-ZB2512, use menu 18.
- Once done, remove the basket and tip the bread over to an airing rack. Let it cool down for about an hour before cutting it.
- If you want to prepare your bread overnight and own a Panasonic bread machine use menu 10 for the Panasonic SD-ZB2512 and menu 11 for the Panasonic SD-ZX2522. The loaf will be slightly denser so I recommend going with the 75% Hydration - Lighter dough recipe above.
Nutrition Facts : ServingSize 1 slice, Calories 122kcal, Sugar 0.3g, Sodium 257.8mg, Fat 1.4g, SaturatedFat 0.7g, UnsaturatedFat 0.5g, TransFat 0g, Carbohydrate 23.6g, Fiber 0.8g, Protein 3.2g, Cholesterol 2.9mg
QUICK SOURDOUGH BREAD - OVERNIGHT - FOR YOUR BREAD MACHINE
Make and share this Quick Sourdough Bread - Overnight - for Your Bread Machine recipe from Food.com.
Provided by Starfire aka Wendy
Categories Breads
Time 14h2m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
- Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
- The next day, pour overnight starter into the pan of bread machine.
- Add remaining ingredients in the order recommended by the manufacturer.
- Select cycle; press Start.
- My machine from start to finsh (baked) is 2 1/2 hours.
Nutrition Facts : Calories 208.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.5, Sodium 124, Carbohydrate 39.8, Fiber 1.8, Sugar 0.7, Protein 6.2
PSEUDO SOURDOUGH FOR THE BREAD MACHINE
This is white bread with a delicious taste twist. Note: Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour.
Provided by BILL PARR
Categories Bread 100+ Bread Machine Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread setting, and Start.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 227.1 mg, Sugar 2.2 g
SOUR DOUGH BREAD (BREAD MAKER) NO STARTER REQUIRED
My husband asked me the other day if the Bread maker came with a Sour Dough recipe, it did not. I have tried in the past to prepare a starter and was never able to come up with a winner. I searched on line the other day and found this recipe and it is wonderful! I was a little skeptical because it does not call for a starter, but...
Provided by Annie Cassidy Duncan
Categories Savory Breads
Time 3h35m
Number Of Ingredients 7
Steps:
- 1. Place all ingredients in the canister, in the order as written in the recipe. * I placed the sour cream in the microwave for 20 seconds to take the chill off. If not you can make the water a little hotter than warm.
- 2. Choose the Basic bread setting, loaf size (one and half pound) crust color (light or medium) Hit start and wait for your kitchen to smell Yummy!!
- 3. When bread is done place on a rack to cool
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- Feed 60g of active starter with 60g flour and 60g lukewarm water. Leave for 4-6 hours until doubled in size, bubbly and floating in water (float test).
- Add 150g of bubbly starter in a large mixing bowl. Pour in 300g of water* and mix well - I use my dough whisk. *remember to use filtered, bottled or boiled and cooled tap water.
- The following day take a look at your dough - it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is really sticky then you can dust the worktop with a little flour – I prefer to use water with this recipe.
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- Mix the bread flour, starter, sugar, and water in a large mixing bowl. It will seem dryer than most sourdoughs, but don't add more water. Use your hands to make sure everything is incorporated into a ball. Cover the bowl with a damp tea towel and let it rest on the counter. (It helps to measure out the salt into a separate container on place it on top of the towel so you don't forget to add it later.)
- Place the dough and salt into the bread machine bucket and select the dough cycle. The machine will beep when the cycle ends, but let it rise another 2-3 hours in the machine, for a total rise time of 3-4 hours. The dough should look noticeably puffier, but may not have quite doubled in size.
- Prepare a baking sheet by lining with parchment paper and sprinkling with cornmeal. Take the dough out of the bread machine, and gently shape it into a round or oval loaf. The dough will be slightly sticky, but dry not to use any flour when shaping it. Place on the prepared baking sheet and cover with plastic wrap sprayed with cooking spray.
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- Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight, 6 to 8 hours. In the morning it will have doubled in volume at least.
- Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
- Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.
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- In a large bowl, add the starter. Mix in warm, filtered water, stirring until dissolved. Add bread flour and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Wet your hands, and finish mixing dough by hand. Cover with a clean, damp kitchen towel and let the dough rest for 30 minutes.
- Coax the dough from the bowl and stretch and fold the dough for 15 seconds. Grab part of the dough, stretch it out, push it into the center of the dough, then turn the dough 1/4 a turn. Pull, stretch, push and turn in a clockwise rotation. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours).
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