Make a 3-inch slit crosswise or a 3-inch slanted slit in the middle. Sprinkle the dough with a little flour and score it about ¼ inch deep with a sharp knife. Spray a baking sheet with cooking oil and place the dough on the baking sheet. Work some flour into the dough as you manipulate and form the bread into preferred shape, I usually do rounds. Pull out one grapefruit size ball at a time. You will have enough dough to make 3 grapefruit size balls
After 2 hours put a tight lid on the bowl or wrap the bowl tightly with plastic wrap. Spray plastic wrap with baking oil and cover loosely. In another bowl put a little olive oil, add the dough and turn to coat. Add the flour and stir together with a wooden spoon until well combined. A denser dough can be shaped the way you would shape a traditional sourdough loaf.In a large bowl mix the water, yeast and salt. The softer the dough and higher water content the softer the crumb. Don’t worry about scoring – the bread will simply open in the oven by itself. If the dough is very soft it will be difficult to score.
The steam will speed up the proofing process. I usually place the dough in the microwave or the oven with a pot of boiling water.Can I make this using a stand mixer? Yes, simply add all the ingredients into the mixer and use the dough hook to mix together until the ingredients combine to form a soft dough.(Take a look at my Easy Wholemeal Bread Recipe). Whole wheat flour creates a denser, crustier loaf. Can I make this with whole wheat flour? You can use a combo of whole wheat and white bread flour at a 30/70 ratio.Cool completely on a wire rack before slicing. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Take the bread out of the bowl using the baking paper and drop into the hot Dutch Oven (please be very careful and use oven mitts). Meanwhile, place your cast iron pot in the oven and preheat to 220☌ (420☏). Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Oil a square of parchment paper and transfer the loaf onto it. Use an oiled bench scraper to fold the edges over towards the centre to create a round loaf. Mist your countertop with olive oil and scrape the dough on it. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes. Spray the bowl with olive oil, cover with a clean towel and place it somewhere warm to rise. Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Stir again to combine and make sure there are no dry pockets of flour. Stir well to combine – I use a dough hook. Measure the starter to a large bowl and pour in the water. Please take a look at the steps and video before attempting this recipe! Water – use lukewarm water to speed up the proofingįull measurements and instructions can be found on the printable recipe card at the bottom of the page.Sugar – helps feed the yeast and adds flavor.Bread flour – white bread flour will give you a softer crumb whereas a mix of white and wholemeal will create a crustier loaf with denser crumb.Rapid rise yeast / Instant yeast – this type of yeast doesn’t require activation.Make sure the starter is room temperature otherwise it will delay the proofing. If you use active starter then you will get some added oven spring. Sourdough Starter – this can be an active just fed starter, unfed starter or sourdough discard.A smaller cast iron pot will create a taller loaf while a large one will make a wider loaf. You will need a Dutch Oven to bake this bread. Sourdough with Yeast – Here’s what you will need You can customise this basic recipe by using a blend of different flours or adding herbs and spices.It has a slightly softer crust and soft crumb making it easy to slice.Why You’ll love This Quick Sourdough Bread It is not a TRUE sourdough bread but it’s a fabulous way to make a truly tasty artisan bread with added sourdough goodness and a gentle tang! Yes, I will admit it’s a cheat’s sourdough technically 😉
#Very fast easy artisan bread recipes plus#
This quick bread recipe uses sourdough discard or an active sourdough starter plus rapid rise yeast. Sometimes you want a super quick sourdough which is where this recipe comes in. Making sourdough bread requires time and patience not to mention an active sourdough starter. This starter acts as a natural raising agent – it helps sourdough bread to rise in the oven. Traditional sourdough bread uses a sourdough starter as a leaven – a fermented mixture of flour, water and microscopic yeasts present in the air. For more information, check my disclosure Same day sourdough bread, that’s easy and foolproof? You bet!Ĭheck out my Greek Bread (Horiatiko Psomi)!
This Quick Sourdough Bread recipe uses added yeast to create a rustic sourdough bread that’s ready to bake in about 90 minutes.
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