This Quick Sourdough Bread recipe uses added yeast to create a rustic sourdough bread that’s ready to bake in about 90 minutes. Same day sourdough bread, that’s easy and foolproof? You bet!
Prep Time5 minutesmins
Cook Time45 minutesmins
1 hourhr30 minutesmins
Total Time2 hourshrs20 minutesmins
Course: Bread
Cuisine: Continental
Keyword: Quick Sourdough With Yeast, Same Day Sourdough
150g(½ cup + 1 tbsp) sourdough starter or discard, room temperature
300g(1 ¼ cups) water, lukewarm
480g(4 cups) white bread flour
2tsprapid rise yeast
2tspsalt
2tspsugar
olive oil sprayfor the bowl
Instructions
Measure the starter to a large bowl and pour in the water. Stir well to combine – I use a dough hook.
Add the flour and yeast. Stir again to combine and make sure there are no dry pockets of flour.
Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Your dough will be very sticky and shaggy.
Spray the bowl with olive oil, cover the bowl with a clean towel and place somewhere warm to rise. I usually place it in the microwave or the oven with a pot of boiling water. The steam will speed up the process.
Check the dough has doubled in size. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes.
Mist your countertop with olive oil and scrape the dough on it. Use an oiled bench spaper to fold the edges over towards the centre to create a round loaf. Oil a square of parchment paper and transfer the loaf onto it.
Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Meanwhile, place your cast iron pot in the oven and preheat to 220°C (420°F).
Lift the bread out of the bowl using the baking paper and carefully drop into the pot (be careful it will be very hot). Score the top using a knife (if the dough is very sticky then you can skip the scoring). Cover the pot and bake for 30 minutes.
Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing.
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. Whole wheat flour creates a denser, crustier loaf. (Take a look at my Easy Wholemeal Bread Recipe).
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. You don’t need to knead the dough.
I usually place the dough in the microwave or the oven with a pot of boiling water. The steam will speed up the proofing process.
If the dough is very soft it will be difficult to score. Don’t worry about scoring – the bread will simply open in the oven by itself. The softer the dough and higher water content the softer the crumb. A denser dough can be shaped the way you would shape a traditional sourdough loaf.