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
QUICK SOURDOUGH BREAD - OVERNIGHT - FOR YOUR BREAD MACHINE
Make and share this Quick Sourdough Bread - Overnight - for Your Bread Machine recipe from Food.com.
Provided by Starfire aka Wendy
Categories Breads
Time 14h2m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
- Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
- The next day, pour overnight starter into the pan of bread machine.
- Add remaining ingredients in the order recommended by the manufacturer.
- Select cycle; press Start.
- My machine from start to finsh (baked) is 2 1/2 hours.
Nutrition Facts : Calories 208.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.5, Sodium 124, Carbohydrate 39.8, Fiber 1.8, Sugar 0.7, Protein 6.2
MOCK SOURDOUGH BREAD
This mock version contains the best of sourdough combined with bread.
Provided by supermk342
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.
- Dissolve yeast in warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough out on a lightly floured surface and knead until smooth. Place in a greased bowl and let rise in until doubled in size, about 1 hour.
- Shape dough into 8 loaves; brush each lightly with cold water. Cut 3 diagonal slashes across the top of each loaf with a sharp knife. Let rise until doubled in size, about 25 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
- Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.
Nutrition Facts : Calories 159 calories, Carbohydrate 28.2 g, Cholesterol 1.9 mg, Fat 2.6 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 314.4 mg, Sugar 3.9 g
SOURDOUGH FLATBREAD
I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.
Provided by Rachel CM
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
- Knead dough until smooth, 5 to 8 minutes.
- Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g
BASIC BUT BEAUTIFUL SOURDOUGH BREAD
I like to bake these in 8 inch round pans, making a pretty loaf that's low on effort and very light. It's the first sourdough recipe I tried and I think it makes a good place to start if you're new to the whole process. The prep time includes rising times, but this could vary depending on how quickly your starter rises. Mine seems to be pretty quick.
Provided by Sackville
Categories Breads
Time 3h5m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Pour the sponge in a bowl and add the sugar, salt and oil or margarine.
- Mix well and then knead in the flour a half-cup at a time.
- Knead in enough flour to make a good, flexible bread dough- you may use slightly more or less than the three cups indicated, depending on how runny your starter is.
- Just keep adding until it looks like any other bread dough.
- You can add the flour by hand, with an electric mixer, a bread machine on dough cycle or a food processor.
- Find a warm place and let the dough rise, covered loosely by a towel (I use my airing cupboard but a slightly warm oven works well too-- don't keep it on, just turn it on for a moment to warm it up before turning it off and putting the dough in).
- If you're using a bread machine's dough cycle, let it rise in the machine.
- Note that sourdough rises more slowly than yeast bread.
- Just let it keep going until it's doubled in bulk.
- Punch the dough down and knead it a little more.
- Make a loaf and place it on a lightly greased baking sheet.
- Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
- Place the pan with the loaf in your oven, and then turn your oven to 350 F or 190 C and bake the bread for 30-45 minutes.
- Do not preheat the oven.
- The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon.
- Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.
Nutrition Facts : Calories 834.4, Fat 15.3, SaturatedFat 2.1, Sodium 2329.5, Carbohydrate 151.5, Fiber 5.1, Sugar 8.9, Protein 19.4
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HOW TO MAKE SOURDOUGH BREAD (IN LESS THAN 1 DAY!)
From averiecooks.com
4.3/5 (118)Total Time 8 hrs 45 minsCategory Bread, Rolls, Muffins & BreakfastCalories 145 per serving
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.
- Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
- Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.
- Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8 hours (I did 6 1/2 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine. There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.
HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
From allrecipes.com
Estimated Reading Time 7 mins
- Prep your sourdough bread starter. The night before you plan on baking, remove your starter from the fridge (if that's where you're keeping it) and feed it so it is ready to work.
- Mix the dough. Using your happy, active, well-fed starter, mix it with the water, salt, and flour. The dough will be very sticky. Use wet hands when handling the dough if you need to.
- Take a nap. Let your dough rest (autolyse). This jump-starts gluten development and makes the bread much easier to handle. Plus, strong gluten means great tasting (and textured) bread.
- Give a tuck. Fold, don't knead, your dough. First, it's a lot easier for you to simply fold the dough over on itself a few times. Second, it's a lot better for the bread.
- Shape the dough. If you're making smaller loaves, lightly dust your work surface with flour and cut the dough in half with a bench scraper or knife. If you're make one large loaf, place the dough on a flour-free surface (otherwise it's difficult to shape).
- Let it rise. The long rise, or bulk fermentation, is where the magic happens. This helps develop flavor, structure, and texture in your sourdough. Some folks like to leave their dough in a warm spot, covered with plastic wrap and a clean towel for 3 to 12 hours.
- Let it rise (again!). Wake up the dough from its long, cold sleep. This is a shorter rise than the first, letting the dough recover from all the work it has been through and to activate the natural yeasts.
- Bake it. Now is the good part, where your kitchen fills with the smell of homemade bread. Baking bread in a Dutch oven will keep a moist, humid environment and let the bread get a good rise and develop a perfect crust.
- Cool down. As mouth-watering as your bread may smell and look, make sure to let it cool for at least one hour before slicing. It's still working a bit inside the loaf, and if you cut it open too soon, it will be a gummy mess.
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