Best Quick Sourdough Bread Recipes

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.

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.

QUICK AND TASTY BREAD USING SOURDOUGH DISCARD

Steps:

• 1. FLOUR: You can use all white flour (use a good quality) for white bread or use half and half white and wheat (good quality) for wheat bread. Do not use all wheat flour.
• 2. SOURDOUGH DISCARD: I feed my sourdough starter 2 times a week. I pour out 1/2 of the starter into a smaller jar. This becomes your discard. You do not need to feed discard. If you do not use your discard within 1 week, toss out. Feed your sourdough starter with 1 cup of flour and approx 1 cup of warm water. Stir and leave on counter overnight. Then refrigerate. Put your small jar of discard in refrigerator if you are not going to make something (bread, pancakes, muffins, etc.) Discard shoud be room temperature to use in bread. You can add more discard to your small jar if need at the next feeding. You will need approx 1 cup of discard for this recipe.
• 3. Into your mixer bowl add all ingredients and with dough hooks on low speed (1 or 2) mix for 5 minutes. I scrape the sides down about half way. Scrape off hook and sides of bowl, cover with towel and proof for 1 to 1 1/2 hour. I put my bowl in the oven with the light on for a perfect place to proof bread. The dough will rise to just over the top of the bowl when ready.
• 4. Lightly flour board and scrape bowl to dump out dough onto the flour surface. Divide into two loafs.. they each should weigh about the same to get 2 even loafs.
• 5. SHAPE LOAF: Stretch and pull unto rectangular shape. Try to keep even thickness. About the size of your loaf pan for width. Tightly roll in to a loaf shape and pinch seam to seal. Or Fold two sides together into center Fold top into rectangle and repeat till you have a loaf shape. Push ends into its self and pinch to seal. See video to get better discriptions on this or use your own method of making a loaf. Use parchment paper if needed. Place into bread pan and flatten. Repeat for second loaf.
• 6. Cover and proof for 40 minutes. Turn on oven to 425 degrees about 10 minutes before loafs are proofed. (depending on your oven, mine takes a little longer)
• 7. Uncover loafs. They should have raised over the top of your loaf pan. You may lightly dust with flour if desired. Using a very sharp knife, score down the center of bread.
• 8. Put into oven and bake for 10 minutes and then turn down to 350 degrees and bake for 30 to 35 minutes.
• 9. Remove bread from pans and cool on wire rack. Spread a small amount of butter on top for a softer crust while still hot.
• 10. Let cool and place in zip locks to freeze a loaf and keep one to eat right away.

QUICK ARTISAN STYLE MULTI GRAIN SOURDOUGH BREAD RECIPE - (3.9/5)

Steps:

• To make the soaker: Put the multi grain cereal or oats in a heatproof bowl (I use mixing bowl for mixer), and pour the boiling water over them, stirring to combine ( depending on cereal or oats, water all soaked in and cereal is mushy adjust water accordingly). Let cool to lukewarm before using. To make the dough: In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 3/4 cup of the water, mixing until smooth. Add the remaining dough ingredients (combine all dry ingredients and mix before adding) plus the soaker, and mix and knead - by hand, mixer, or bread machine - until you've made a soft dough, adding additional water as needed (should be tacky and if using dough hook and pulling free from bowl). Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it (push out in a rectangle and fold in 1/3s and then pull corners up to center make a ball pulling and pinching in center). Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it (I put dough parchment in dutch oven). Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours. Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign or just have fun with your own design. Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes. Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes. Remove the bread from the oven and turn it out of the crock onto a rack to cool.