Quicker Sourdough Bread
Skip the long wait with this "Quicker Sourdough Bread" recipe, a perfect solution for busy bakers craving the signature tangy flavor of sourdough without the extended fermentation time. This recipe blends the depth of a fed sourdough starter with a touch of instant yeast for faster rising, delivering a beautifully crusty loaf in less time. With only 20 minutes of prep and simple kneading techniques, you'll achieve a smooth, elastic dough ready to transform into artisan-level bread. Whether baked in a Dutch oven or on parchment, the result is a golden, airy loaf that's perfect for sandwiches or simply slathered with butter. Ideal for beginners and experienced bakers alike, this recipe is your shortcut to bakery-worthy sourdough at home!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter (fed)
- 300 ml Water
- 10 grams Salt
- 1 teaspoon Instant yeast
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Whisk well to ensure the salt is evenly distributed.
In a separate medium bowl, mix the sourdough starter, water, and instant yeast until the ingredients are well combined and the starter is fully dispersed.
Pour the wet mixture into the dry ingredients. Using your hands or a sturdy spoon, mix until a shaggy dough forms and no dry flour remains. The dough should be sticky but manageable.
Turn the dough out onto a lightly floured surface. Knead it for 8-10 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook for 5-7 minutes.
Place the dough into a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size.
After the first rise, gently deflate the dough and turn it onto a lightly floured surface. Shape the dough into a round boule or a loaf, depending on your preference.
Place the shaped dough onto parchment paper or in a lightly greased Dutch oven. Cover it loosely with a damp towel and let it rise again for 45 minutes to 1 hour, or until it is puffy but not overproofed.
Preheat your oven to 230°C (450°F). If using a Dutch oven, place the lid on and preheat it in the oven during this time.
When the oven is ready, score the top of the bread with a sharp knife or razor blade to allow it to expand while baking.
Bake the bread for 20 minutes with the Dutch oven lid on (or with a tray of water in the oven for steam), then remove the lid or water and bake for an additional 10-15 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 611 mg | 13% | |
*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.
