Quick Sourdough Bread
My recent Instagram post mentioned my new quicker method of making sourdough bread and several readers commented and sent direct messages asking for more information. I realize now that I should have written this post before posting on Instagram so I wouldn’t keep you waiting! I’m so sorry I left you hanging and wondering! I honestly didn’t realize there would be so much interest!
Sourdough Process
I’ve been making sourdough bread weekly (or more) for over a year and my biggest frustration is how long the process takes. The method I learned involved feeding and activating the starter (taking 4-7 hours), doing two stretch + folds, and bulk fermenting (3-6 hours). Then … laminating (twice) + shaping dough, cold proofing in bannetons, baking. All this took two days of fussing with the dough. IYKYK. It is a lot!
Game Changing Sourdough Bread
This new easy and quick method is a game changer. No stretch and folds | no laminating | no bulk fermenting | no cold-proof | no bannetons | no shower caps! And, the finished product is still delicious sourdough bread.
At first, I was skeptical. Would the bread would taste as good and rise the same? With simple directions and a less time-consuming method, I couldn’t imagine the results would be as delicious. I am confirming this method is a win!
Quick Sourdough Bread Recipe
Your wait is over! Here’s the recipe and instructions to get your sourdough bread in the oven quicker!
Easy Sourdough Bread
Equipment
- Dutch oven
- Mixing Bowl
- Parchment paper
Instructions
- 1. Combine Ingredients2. Give dough a light mix3. Cover dough4. Leave at room temperature for 8-21 hours5. Form the dough6. Let it rest one more hour covered7. Bake & Eat!
Ingredients
- 125 grams active bubbly starter12 grams salt350 grams water500 grams high quality bread flour (like Red Mill or King Arthur)12 grams fine sea saltNote: IF you are confident in the strength of your starter you can use unfed, runny-discard instead of fed, bubbly, active starter (but do it at your own risk!
Instructions
- In a bowl, combine water, starter, salt. MIX. Then add the flour and barely mix together until there are no dry spots in the dough. DO NOT knead dough.
- Cover dough with a lid (a plate works well) and let dough sit at room temperature for 9-12 hours or overnight. I usually mix the dough up just after dinner and then bake the next morning.
- After 9-12 hours on the counter, PREHEAT a dutch oven inside your oven at 450 degrees for 30-60 minutes. Use a pizza stone under the dutch oven so the bottom of the bread doesn't get too crusty and overcooked.
- Immediately after you preheat the oven, dump the dough onto a clean and lightly floured surface. Tuck, stretch, or roll the dough into a smooth ball. Pushing and pulling the dough in a circular motion helps shape it.
- Transfer the dough ball to a piece of parchment paper and cover dough with upside down bowl used to make the dough.Let dough rest under bowl for one hour (while oven heats)
- Remove bowl covering and lightly dust dough with flour. Using a sharp blade, score the dough so the steam has somewhere to escape. Scoring helps give the dough a direction to rise.Transfer parchment paper with dough on top into a hot dutch oven. Cover with lid and put in oven.
- Reduce heat to 400 degrees and bake, covered for 40 minutes.Remove lid and let the crust golden for 3-5 additional minutes.
- Remove bread from oven and put it on cooling rack. Let it cool for one hour before slicing. (slicing while warm will make the bread gummy)
Notes
- Round parchment paper for use with air fryers works great in the place of parchment sheets.
- If baking two loaves of bread – keep dutch oven lid in the oven for the last 3-5 minutes of baking – to keep it hot.
You’re welcome!
2 Comments on “Easy Sourdough Bread”
You never cease to amaze me! Looks yummy!
Looking forward to trying this method. Thanks!