EASY SOURDOUGH BREAD RECIPE
This is an easy sourdough bread recipe using your natural sourdough starter. This can be baked in a dutch oven or on a sheet pan for equally great results.
Provided by Dahn Boquist
Categories Breads
Time 12h55m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
- Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don't add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
- Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
- Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 55 grams carbohydrates, Fat 0.2 grams fat, Fiber 0.5 grams fiber, Protein 2 grams protein, ServingSize 1 slice, Sodium 155 milligrams sodium, Sugar 0.1 grams sugar
QUICK SOURDOUGH BREAD
Learn to make a simple loaf of homemade artisan sourdough bread that has a soft interior and a golden crispy crust in a fraction of the time it takes to make traditional sourdough bread!
Provided by Sherri Hagymas
Categories Side Dish
Time 3h50m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 874 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g
SOURDOUGH BREAD
This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.
Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PLAIN AND SIMPLE SOURDOUGH BREAD
Simple sourdough bread for the bread machine.
Provided by Jennifer Meakings
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 5
Steps:
- Add all ingredients in order suggested by your manufacturer.
- Select white bread setting and push start.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 6 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.6 g, Sodium 295.7 mg, Sugar 0.5 g
SOURDOUGH BREAD I
Sour dough bread that takes time to prepare, but worth the wait!!
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.3 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 178.1 mg, Sugar 5.4 g
QUICKER SOURDOUGH BREAD
My typical sourdough breads require a 4 hour rise and a 1 1/2 hour proof. That's after refreshing the starter, a 6 hour task usually. This recipe allow the starter to develop overnight or while I'm at work and only a 2 hour rise (or less). The proofing is about 45 minutes to an hour. I like the result; hope you do too. The prep times below do not include rising times. The recipe makes 2 loaves weighing 1.2 lbs each or 20 rolls at 51 g each.
Provided by Red_Apple_Guy
Categories Breads
Time 1h10m
Yield 2 1 lb loaves, 20 serving(s)
Number Of Ingredients 6
Steps:
- The day before or early in the morning, mix starter sponge, cover with oiled plastic wrap and let rise till doubled - about 10 hours at 75°F.
- To make the dough, mix starter with flour and water and let rest covered for 20 minutes.
- Sprinkle on the salt and knead the dough for 4 or 5 minutes on a lightly floured surface with floured hands until the salt is uniformly distributed.
- Stretch and fold by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and sides in to form a rough cubic package.
- Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume.
- S&F every 30 minutes for one or two more times until the dough is silky smooth.
- When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter, divide into 2 equal pieces and gently form into ball or torpedo shapes.
- Place in floured or oiled bowls or proofing baskets (seams up). Cover with oiled plastic and proof at room temperature about 45 minutes to bake or refrigerate overnight for baking the next morning.
- preheat oven to 425F with a steam pan (a skillet you add 1 cup hot water to).
- when the loaves are 1 1/2 times the original volume (refrigerated loaves should be ready to bake even cold), turn out the loaves (seams down) onto parchment paper (not oiled) and score with a sharp knife or razor blade.
- Bake for 12 min with steam, rotate loaves, remove steam pan, and bake for 10 more minutes without steam until 205 F internally.
EASY SOURDOUGH BREAD
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Provided by Barney Desmazery
Categories Buffet, Side dish, Snack
Time 1h
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
Steps:
- To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
- To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
- Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.
Nutrition Facts : Calories 172 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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THIS IS THE EASY SOURDOUGH BREAD RECIPE YOU’VE BEEN …
From tasteofhome.com
Estimated Reading Time 6 mins
- Make a Sourdough Starter. You do have to plan a bit in advance to make a sourdough starter. Leave yourself about a week of lede time. To make a starter at home, follow our easy how-to guide.
- Build Up Your Yeast. Once you’re ready to start baking, dissolve two packages of active dry yeast in warm water (again, the water shouldn’t be hotter than 115ºF or you will kill the yeast).
- Mix in the Rest of the Ingredients. Next, add in the eggs, sugar, oil, salt and three cups of flour and mix until smooth. You can do this by hand with a spoon, but a stand mixer makes this job much easier.
- Knead. Next, turn the dough out onto a floured surface and knead until smooth and elastic. This should take about eight minutes. If you want to save your workout for later, you can knead the dough in a stand mixer.
- Let Rise. Move the dough to a greased bowl (a quick spritz of cooking spray is all you need) and cover with a tea towel or plastic wrap. Let it rise in a warm place until doubled in size.
- Shape. Punch the risen dough down—this just means deflating the dough a bit by pressing down on it with your knuckles. It’s satisfying! Lightly flour a surface and turn the dough onto it.
- Bake. Bake at 375° for 30-35 minutes, or until golden brown. For best results, bake the bread on the middle oven rack. To get the best rise when the bread is put in the oven, place a cast-iron skillet or another oven-safe pan on the bottom rack as the oven preheats.
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