Faux Sourdough
Skip the lengthy fermentation process and enjoy the tangy goodness of freshly baked "Faux Sourdough" in just a few hours! This quick and creative recipe mimics the signature flavor and texture of traditional sourdough by incorporating plain yogurt and white vinegar, delivering a slight tang without the need for a starter. Perfectly crusty on the outside with a soft, chewy interior, this bread gets a professional touch by baking with steam, ensuring a golden-brown artisan finish straight from your oven. Ideal for slicing and serving warm with butter or as the base for your favorite sandwiches, this recipe is proof that great bread can be simple and satisfying. Perfect for home bakers short on time but big on flavor!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 3 tablespoons Plain yogurt
- 1 tablespoon White vinegar
- 1.25 cups Warm water (approximately 110°F/43°C)
- 1 tablespoon Olive oil (for greasing)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently, then let the mixture sit for 5–10 minutes until it becomes foamy. This means the yeast is activated.
In a separate bowl, mix the yogurt and vinegar until smooth. Set aside.
To the yeast mixture, add the all-purpose flour, salt, yogurt-vinegar mixture, and olive oil. Stir with a spoon until the dough comes together, then transfer it to a floured surface.
Knead the dough for about 8–10 minutes, or until it becomes smooth and elastic. If the dough is sticky, sprinkle in a little more flour a tablespoon at a time, but avoid over-flouring.
Grease a large bowl with a bit of olive oil. Place the dough ball inside, turning it to coat it lightly with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 45–60 minutes, or until it doubles in size.
Preheat your oven to 450°F (232°C). While the oven is heating, place an empty metal baking pan or cast-iron skillet on the bottom rack to preheat as well.
Punch down the risen dough and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet or on a piece of parchment inside a Dutch oven, if using.
Using a sharp knife or bread lame, slash the top of the dough with a few shallow cuts to allow for expansion.
Pour about 1 cup of hot water into the preheated pan in the oven, then quickly place the bread on the middle rack. The steam from the water will give the bread a crispy crust.
Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.5 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
