Best Easy Sourdough Bread Recipes

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EASY SOURDOUGH BREAD



Easy sourdough bread image

Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress

Provided by Barney Desmazery

Categories     Buffet, Side dish, Snack

Time 1h

Yield Makes 1 loaf (cuts into 10-12 slices)

Number Of Ingredients 5

100g strong white bread flour
100g organic dark rye flour
0.5 x 7g sachet fast-action dried yeast
400g strong white bread flour
0.5 x 7g sachet fast-action dried yeast

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.

Nutrition Facts : Calories 172 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

EASY WHEAT SOURDOUGH BREAD (ABM)



Easy Wheat Sourdough Bread (Abm) image

This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine.

Provided by Diana in KS

Categories     Sourdough Breads

Time P2DT1h

Yield 2 loaves

Number Of Ingredients 13

1 cup sourdough starter
3/4 cup warm water
2 cups flour
1 1/4 cups proofed sourdough starter
1 cup water
3 tablespoons powdered milk
1 tablespoon lemon juice
1/4 cup instant potato flakes
1/4 cup white whole wheat flour
3 3/4 cups bread flour
2 tablespoons sugar
3 tablespoons butter (oil is fine)
2 teaspoons salt

Steps:

  • FOR THE SPONGE. (This will make the proofed sourdough starter.).
  • 1 cup starter, 3/4 cup water & 2 cups flour.
  • Mix the starter with the flour & water.
  • Set aside and let sit 4-8 hours or overnight in the refrigerator.
  • Let proceed till it expands 3 times it's original size.
  • FOR THE DOUGH.
  • Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
  • Let the bread machine mix, kneed and do the first rise.
  • Remove at beep to lightly floured surface.
  • Divide dough into 2 equal portions.
  • Pat each dough portion out into a flat circle.
  • Gently stretch and fold the left side over the middle, then the right over the middle.
  • Like folding a letter.
  • Shape, always keeping the folded side on the bottom.
  • Spray pan with pam & then place shaped dough into pans.
  • Spray the tops and cover with plastic wrap.
  • Refrigerate over night.
  • Take out in the morning and let them finish rising at room temperature.
  • They should be light.
  • Don't rush the rising or your bread will be dense.
  • Bake at 350 until done, about 30 minutes.
  • If your bread is browning too fast, tent with aluminum foil.
  • The bread is done when internal temperature reaches 210.

Nutrition Facts : Calories 1643.1, Fat 24.3, SaturatedFat 13.6, Cholesterol 57.4, Sodium 2511.3, Carbohydrate 307.9, Fiber 12, Sugar 18.6, Protein 43

EASY SOURDOUGH FRENCH BREAD



Easy Sourdough French Bread image

This is a good sourdough bread for those of us who don't want to wait to make a traditional "starter." The vinegar, ginger and sour cream make it sour. I hope you enjoy it.

Provided by Linda

Categories     Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 11

4 -5 cups bread flour
2 tablespoons wheat germ
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon ground ginger
2 (4 1/2 teaspoon) packages instant yeast
1 cup water
1 cup sour cream, room temperature
2 tablespoons vinegar
1 egg white
1 tablespoon water

Steps:

  • In large bowl, combine 1 1/2 cups flour and remaining dry ingredients.
  • Add water, sour cream and vinegar and beat well.
  • Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl.
  • On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes.
  • Place dough in greased bowl, turning to grease top.
  • Cover and let rise for 25-35 minutes in a warm place.
  • Grease large cookie sheet.
  • Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes.
  • Divide dough in half.
  • Roll each half to a 14" x 8" rectangle.
  • Starting with long side, roll up and pinch edges firmly to seal.
  • Taper ends a little, to look like typical French bread.
  • Place seam side down on prepared cookie sheet.
  • Cover and let rise in a warm place until doubled, about 15 minutes.
  • Meanwhile, heat oven to 375 degrees.
  • Bake bread for 25 minutes.
  • In a small bowl, beat egg white and water.
  • Brush over partially baked bread.
  • Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped.
  • Immediately remove from cookie sheet and cool.

Nutrition Facts : Calories 1272.3, Fat 28.1, SaturatedFat 15.6, Cholesterol 50.6, Sodium 2431.6, Carbohydrate 213, Fiber 11.5, Sugar 7.3, Protein 39.9

ARTISAN SOURDOUGH BREAD - AN EASY RECIPE FOR CRISPY BREAD - FOODGEEK



Artisan Sourdough Bread - An easy recipe for crispy bread - Foodgeek image

Foodgeek's Bread Calculator helps you make bread recipes, scale, change hydration, change quantity and much more

Provided by @MakeItYours

Number Of Ingredients 5

593 g bread flour
148 g dark rye flour (or another whole grain)
496 g water
148 g sourdough starter
15 g salt

Steps:

  • HowToSection Feed the starter - The night before Array
  • HowToSection Mix the ingredients - Morning Array
  • HowToSection Bulk fermentation Array
  • HowToSection Divide and pre-shape Array
  • HowToSection Final shape Array
  • HowToSection Bake the bread Array

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