Quicker Sourdough Bread Food

QUICK SOURDOUGH BREAD

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.

SOURDOUGH BREAD: A BEGINNER'S GUIDE

Steps:

• Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
• After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
• Now the dough needs to rise.
• Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
• During bulk rise, you have the option to perform a series of 'stretch & folds' to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
• Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
• Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to 'punch down' the dough; it will gently deflate as you fold and shape it.
• Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
• To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
• Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
• Now the dough needs to rise again, but for a shorter period of time.
• Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
• Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
• Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
• You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
• Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy texture!

EASY SOURDOUGH BREAD

Steps:

• To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
• To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
• Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

EASY SOURDOUGH ARTISAN BREAD RECIPE

Steps:

• Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
• Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
• Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
• Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.
• After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
• To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
• When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
• Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
• To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
• Remove to a wire rack to cool at least 30 minutes before cutting.

QUICKER SOURDOUGH BREAD

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

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.