I love being able to long ferment my sourdough. With long fermentation, you get the benefit of that delicious extra sour taste, and the grains and gluten have been broken down even farther to be more digestible. But sometimes, I need a quick loaf of bread that I can start in the morning and have ready in time for sandwiches for lunch time. This fast loaf of sourdough takes 4.5 hours from start to finish and is most used in my house for an easy and quick loaf of bread.
Fast Sourdough Bread
Ingredients:
3 cups of all-purpose flour (I like to use organic King Arthur all-purpose flour)
1 cup of well-fed sourdough starter (I store mine in the refrigerator until I’m ready to use) – See my post here for step by step instructions on how to make your own sourdough starter.
1 cup of filtered room temperature water
1 tsp of salt
Fast Sourdough Bread
Recipe:
Here is an example of a loaf of bread I made starting at 7am and ending at 11:30am
Start 7:00 am
Mix together flour, starter, and water in a large bowl. I like to use my glass kitchen aid mixer bowl with the dough hook attachment. This makes for easy mixing in the beginning. First, I mix until all of the ingredients are incorporated. If the dough seems dry, it will moisten as it ferments. Cover the bowl and let sit for one hour.
8:00 am
To begin, add 1 tsp of salt and do a series of stretches and folds with the dough until the salt is well incorporated. It’s probably about 10 stretches and folds. I do this right in the mixing bowl. Cover the bowl and let sit for 1 hour.
9:00 am
Do another series of stretches and folds, around 5 or 6, and finish with the dough in a taught ball shape. I do this right in the mixing bowl. Cover and let sit for 1 hour.
10:00 am (bulk fermentation)
Remove the dough from the bowl with a dough scraper onto a lightly floured surface. After that, perform another series of 5 or 6 stretches and folds. Form the dough into a taught ball with the seams on the bottom of the ball. Place formed dough into parchment lined bowl. Cover and set in a warm place to allow to rise for 1 hour. Preheat the oven to 450F. Often, I like to set my dough on the stove top while the oven and dutch oven are preheating .
11:00 am
With a sharp knife or bread lame, make a center cut at a 30-degree angle on the top of the bread. This will allow the bread to rise in a more uniform loaf shape. Remove the hot dutch oven and lift up the parchment paper with the dough in it and set it in the dutch oven. Place the lid on the dutch oven and put in the oven for 25 minutes. After that, remove the lid and bake for another 5 or so minutes until you have achieved the desired brownness of the loaf.
11:30 am
You finished! Now you can enjoy your bread for tasty lunch sandwiches! Enjoy!
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Fast Sourdough Bread
Equipment
- dutch oven
Ingredients
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 1 cup filtered water
- 1 tsp salt
Instructions
- 7:00 am Mix together flour, starter, and water in a large bowl. I like to use my glass kitchen aid mixer bowl with the dough hook attachment. This makes for easy mixing in the beginning. First, I mix until all of the ingredients are incorporated. If the dough seems dry, it will moisten as it ferments. Cover the bowl and let sit for one hour.
- 8:00 am To begin, add 1 tsp of salt and do a series of stretches and folds with the dough until the salt is well incorporated. It’s probably about 10 stretches and folds. I do this right in the mixing bowl. Cover the bowl and let sit for 1 hour.
- 9:00 am Do another series of stretches and folds, around 5 or 6, and finish with the dough in a taught ball shape. I do this right in the mixing bowl. Cover and let sit for 1 hour.
- 10:00 am (bulk fermentation)Remove the dough from the bowl with a dough scraper onto a lightly floured surface. After that, perform another series of 5 or 6 stretches and folds. Form the dough into a taught ball with the seams on the bottom of the ball. Place formed dough into parchment lined bowl. Cover and set in a warm place to allow to rise for 1 hour. Preheat the oven to 450F. Often, I like to set my dough on the stove top while the oven and dutch oven are preheating .
- 11:00 am With a sharp knife or bread lame, make a center cut at a 30-degree angle on the top of the bread. This will allow the bread to rise in a more uniform loaf shape. Remove the hot dutch oven and lift up the parchment paper with the dough in it and set it in the dutch oven. Place the lid on the dutch oven and put in the oven for 25 minutes. After that, remove the lid and bake for another 5 or so minutes until you have achieved the desired brownness of the loaf.
- 11:30 amYou finished! Now you can enjoy your bread for tasty lunch sandwiches! Enjoy!
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