Best 3 Quicker Sourdough Bread Recipes

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**Discover a Collection of Quick and Easy Sourdough Bread Recipes:**

Embark on a delightful baking journey with our curated collection of sourdough bread recipes, designed to suit various skill levels and time constraints. From the classic sourdough loaf that requires a bit of patience to the incredibly speedy one-hour sourdough bread, we've got you covered. Prepare to indulge in the irresistible aroma and heavenly taste of freshly baked sourdough bread, crafted with the goodness of fermented dough. Each recipe is carefully crafted to guide you through the process, ensuring a successful baking experience. Unleash your inner baker and let the satisfying tang of sourdough bread tantalize your taste buds.

Here are our top 3 tried and tested recipes!

QUICK SOURDOUGH BREAD



Quick Sourdough Bread image

Learn to make a simple loaf of homemade artisan sourdough bread that has a soft interior and a golden crispy crust in a fraction of the time it takes to make traditional sourdough bread!

Provided by Sherri Hagymas

Categories     Side Dish

Time 3h50m

Number Of Ingredients 4

4 1/2 cups all purpose flour
1 packet Instant Sourdough Yeast (like Red Star Platinum)
1 Tablespoon salt
1 ¾ cups warm water (105-110 degrees F)

Steps:

  • In a large mixing bowl, add the flour, instant sourdough yeast, and salt.
  • Slowly add the warm water and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
  • Cover the bowl with a damp towel for 2 hours at room temperature. (You can also cover the bowl with plastic wrap and poke a few small holes in it to allow gasses to escape.)
  • Sprinkle a couple of tablespoons of flour onto a countertop or cutting board and place the dough on it and sprinkle a little over top and smooth it around the outside to make handling it easier.
  • Stretch and fold over the sides to create a round dome shaped with the edges tucked into the bottom. (do not work the flour into the dough)
  • Let dough rise for one additional hour at room temperature to rise further. You can also place it in the refrigerator overnight. If refrigerated, let dough sit at room temperature for an 1 hour before baking.
  • Line an enameled Dutch oven with parchment paper.
  • When the dough has 30 minutes left to rise, place the parchment paper lined dutch oven with the lid on into a cold oven and then turn the oven on to preheat oven at 500 degrees F. Allow the dutch oven to stay in the oven for those 30 minutes.
  • If desired, slice 3-4 the shallow cuts along on the top of the bread with a sharp knife.
  • Carefully remove the Dutch oven from the oven, remove the lid and sprinkle about a tablespoon of flour on the parchment paper.
  • Reduce the heat on the oven to 425 degrees F.
  • Place the dough onto the parchment paper in the dutch oven and place the lid on.
  • Bake for 30 minutes (with lid on).
  • Then remove the lid and bake for another 10-15 minutes.
  • Remove from oven, remove bread from the dutch oven by lifting it out by the parchment paper and let cool on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 874 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g

QUICKER SOURDOUGH BREAD



Quicker Sourdough Bread image

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

1/3 cup sourdough starter (about 3 oz of liquid starter)
2 1/4 cups all-purpose flour (10.1 oz unbleached)
9 ounces water
2 1/2 cups all-purpose flour (11.3 oz unbleached)
4 ounces water
2 teaspoons table salt

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.

QUICK SOURDOUGH BREAD - OVERNIGHT - FOR YOUR BREAD MACHINE



Quick Sourdough Bread - Overnight - for Your Bread Machine image

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

1 cup water
1 cup bread flour
1/4 teaspoon white sugar
2 teaspoons active dry yeast
7 tablespoons milk
1 teaspoon vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon white sugar
3 cups bread flour
2 teaspoons active dry yeast

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

Tips:

  • Use a sourdough starter that's at its peak activity. This will help ensure that your bread rises properly.
  • Make sure your water is warm, but not hot. Hot water will kill the yeast in your starter.
  • Knead the dough until it's smooth and elastic. This will help develop the gluten in the dough, which will give your bread a chewy texture.
  • Let the dough rise in a warm place until it's doubled in size. This will usually take about 1-2 hours.
  • Bake the bread in a preheated oven. This will help create a crusty exterior and a soft, fluffy interior.
  • Let the bread cool completely before slicing it. This will help prevent the bread from becoming gummy.

Conclusion:

Sourdough bread is a delicious and versatile bread that can be enjoyed in many different ways. It's perfect for sandwiches, toast, or simply eating on its own. If you're looking for a healthier alternative to white bread, sourdough is a great option. It's also a good choice for people with gluten sensitivities, as it's easier to digest than other types of bread.

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