Quick Sourdough Bread
User Reviews
4.8
Quick Sourdough Bread
Description
Using instant sourdough yeast simplifies traditional sourdough baking by eliminating the need for a starter culture. Flour, salt, and yeast are mixed with warm water to form a dough that rises for two hours at room temperature, then shaped and allowed to rise further. The shaping involves stretching and folding to create a dome shape. The dough can be baked in a covered Dutch oven to trap steam and encourage a crisp crust, or on a sheet pan covered with foil for a shorter crust development period. Baking at high heat ensures a golden crust while keeping the interior soft. Letting the bread cool on a rack prevents sogginess.
Using a stand mixer is an alternative mixing method. Refrigerated dough requires warming to room temperature before baking.
Ingredients
- 4 ½ cups all-purpose flour
- 1 packet instant sourdough yeast like Red Star Platinum
- 1 Tablespoon salt
- 1 ¾ cups water 105-110 degrees F, warm
Instructions
- 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.
Notes
- You can mix the dough using a stand mixer with paddle attachment on medium-low speed for about 30-40 seconds until a sticky dough forms before setting to rise.
- For loaf shaping on a sheet pan, cover the dough tightly with foil during baking to trap moisture and remove foil partway for crusting.
- If refrigerated overnight, let the dough warm to room temperature for about an hour before baking to ensure proper rise and crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 874mg | 36% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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