4 Easy Steps to Follow for the Quickest, Easiest Sourdough Bread EVER
I have been baking sourdough bread for years. It can certainly seem a little intimidating at first, but I have perfected a recipe that’s great if you are time poor or a beginner at making sourdough bread.
This post is all about giving you the QUICKEST, (quicker than traditional sourdough recipes) EASIEST, TASTIEST sourdough recipe you will ever make.
Sourdough Bread dominates from a health standpoint.
From a health standpoint, it dominates when compared to supermarket loaves. It differs from normal bread as it’s slowly fermented using a starter culture rather than the use of commercial yeast.The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes so good! Preparation and organisation are needed though, as it takes time and there are definite processes to follow.
With the sudden craze for everything homemade since Covid struck, the internet is now flooded with opinions, methods and various conflicting techniques on sourdough.
Why I left out a few steps
Athough there are definite rules to follow, I have managed to cut out a few steps that traditionalists think are necessary (lamination and folding), I’m sure their bread is award winning, however, after a few tweaks, mine turned out wonderfully. This recipe is tasty, with signature misshapen holes throughout, and a beautiful crunchy crust. I don’t always have the time to add the extra steps which can total an extra 2-3 hours. If you want to try my ‘original artisan sourdough recipe’ go here *coming soon.
Using a banneton basket
I also used a banneton basket (purely optional) which is used in the final proofing stage. You can purchase one here. It can be linen lined for a smooth textured outer crust, or left unlined where the pattern of the basket imprints on your dough for a traditional artisanal look.
Simple sourdough bread recipe, it’s easier than you think
Bread making has been around for centuries, and is still a staple in many cultures. It’s a part of our lifestyle. A daily ritual in France is going to the bakery in the morning to pick up freshly baked bread loaves and baguettes. As convenient as that is, it’s so satisfying baking your own bread. Incorporate it into your own life so it becomes ritual your children and/or grandchildren will remember.
If you haven’t made sourdough before, give my recipe a try, its easier than you think. My post on how to create a ‘starter culture’ from scratch, ‘what is a discard’ and ‘original artisan sourdough bread’ is coming soon. The information circulating about discard and starter culture is really confusing. I break it down and demystify the whole technique.
Easiest Sourdough Recipe
Equipment
- Stand mixer (optional)
- dough hook for stand mixer
- Scoring tool (or scissors)
- Banneton (optional)
- Large glass bowl
- Measuring cups
- Measuring spoons
- cast iron dutch oven (ptional)
Ingredients
- 1 cup sourdough starter
- 1 1/4 cup water
- 2 teaspoons salt
- 4 cups flour
Instructions
- Knead all the ingredients in a stand mixer until stretchy and pulling away from the sides of the bowl. It should pass the 'windowpane' test. If it stretches with a see thru appearance without breaking, it has passed. If not, add to mixer for a few more minutes.Transfer into a large, oiled bowl and cover with an air tight covering.Allow to ferment for 8 - 24 hours.
- The next day, punch down the dough to remove air, shape it, and place in a banneton basket or glass bowl. Allow it to rise until doubled ( 2-4 hours deending on house temperature).
- Preheat oven to 500 degrees (250 celcius) for ONE HOUR (important). Place dutch oven with lid on inside oven. Turn the dough out onto parchment. Optional: Sprinkle with flour and score with scoring tool or 'clip' with scissors into pattern of choice.Lift parchment with dough into the preheated dutch oven and return the lid
- Bake for 20 minutes with lid on. After 20 minutes, remove lid and reduce heat to 450F (225 celcius) and bake for a further 20 minutes. Leave loaf inside with oven slightly ajar until cooled. This ensures a crunchy crust.
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