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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Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter (fed)
- 300 ml Water
- 10 grams Salt
- 1 teaspoon Instant yeast
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Whisk well to ensure the salt is evenly distributed.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Let the bread cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | 917.4 grams (917.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1879 |
| Total Fat 5.20g | 7% |
| Saturated Fat 0.80g | 4% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3952mg | 172% |
| Total Carbohydrate 393.80g | 143% |
| Dietary Fiber 15.00g | 54% |
| Total Sugars 1.20g | |
| Protein 54.80g | 110% |
| Vitamin D 0IU | 0% |
| Calcium 93mg | 7% |
| Iron 24mg | 132% |
| Potassium 611mg | 13% |
Source of Calories