Best 2 Mock Sourdough Bread Recipes

**Indulge in the Art of Bread Making with Our Collection of Mock Sourdough Bread Recipes**

Embark on a culinary journey with our diverse selection of mock sourdough bread recipes, meticulously crafted to cater to every taste and skill level. Whether you're a seasoned baker or just starting, our recipes will guide you through the process of creating delicious, artisanal-style bread in the comfort of your own kitchen. From classic sourdough loaves to innovative variations infused with unique flavors and textures, our comprehensive collection offers something for everyone. Explore the possibilities of sourdough baking and elevate your bread-making skills with our carefully curated recipes. Discover the secrets to achieving that perfect tangy flavor, crispy crust, and airy crumb, all without the need for a sourdough starter. Get ready to savor the delightful aroma of freshly baked bread, made with love and a touch of culinary magic.

Check out the recipes below so you can choose the best recipe for yourself!

MOCK SOURDOUGH BREAD

Mock Sourdough Bread image

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

Ingredients

3 (6 ounce) containers plain yogurt
2 tablespoons active dry yeast
½ cup warm water
4 cups all-purpose flour, or as needed, divided
2 tablespoons white sugar
2 tablespoons olive oil
2 teaspoons salt
cold water as needed

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

MOCK SOURDOUGH FRENCH BREAD

Mock Sourdough French Bread image

I found the original version of this recipe in the Betty Crocker Bread Cookbook about 25-30 years ago and have pretty much given up on making my own sourdough, since this is a good as all but the very best sourdough breads around. Cooking time includes rising time.

Provided by Toby Jermain

Categories Breads

Time 2h30m

Yield 8 small loaves, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (8 ounce) cartons plain yogurt (Non-fat works great!)
2 packages active dry yeast
1 package expired dry yeast, for flavor (optional)
1/4 cup warm water (110-115 degrees F)
1 tablespoon sugar
2 teaspoons salt
2 tablespoons extra virgin olive oil
4 -5 cups unbleached flour
cold water
fresh coarse ground black pepper (optional)

Steps:

Heat yogurt to lukewarm (110 degrees F).
In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
Stir in enough additional flour to make dough easy to handle.
Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
Place in oiled bowl, and turn to oil top of dough.
Cover, and let rise in warm place until doubled in volume.
Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
Roll up, beginning on one of the long sides, excluding any air bubbles.
Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
Let rise until doubled, about 30-40 minutes.
Heat oven to 375 degrees F.
Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
Cool on wire rack before wrapping.
Recipe can be doubled successfully, and bread freezes very well.
Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.

Tips:

Using a digital kitchen scale ensures accurate measurements for consistent results.
To achieve a crispy crust and well-risen bread, ensure proper hydration by adjusting the water content as needed.
For a more tangy flavor, let the dough ferment for an extended period, up to 24 hours.
When shaping the dough, avoid over-kneading to maintain the air bubbles that contribute to a light and airy texture.
Score the top of the dough before baking to create an even rise and prevent cracking.
Bake the bread in a preheated Dutch oven to mimic the environment of a traditional sourdough bake.
Allow the bread to cool completely before slicing to prevent tearing and to allow the flavors to develop.

Conclusion:

With careful attention to technique and a little experimentation, this mock sourdough bread recipe can be mastered by home bakers of all skill levels. The resulting loaf boasts a crispy crust, a soft and chewy interior, and a tangy flavor reminiscent of traditional sourdough. Whether you're a sourdough enthusiast or simply looking for a flavorful and satisfying bread, this recipe is sure to impress. Enjoy the taste of homemade sourdough without the long fermentation process!