Quick Sourdough Bread With Yeast

• 分量: 12 servings
• 調理時間: 5 minutes
• 総時間: 2 hours 20 minutes

材料

150 g (½ cup + 1 tbsp) sourdough starter or discard, (room temperature)

300 g (1 ¼ cups) water, (lukewarm)

480 g (4 cups) white bread flour

2 tsp rapid rise yeast

2 tsp salt

2 tsp sugar

olive oil spray (for the bowl)

手順

Measure the starter to a large bowl and pour in the water. Stir well to combine – I use a dough hook.

Add the flour and yeast. Stir again to combine and make sure there are no dry pockets of flour.

Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Your dough will be very sticky and shaggy.

Spray the bowl with olive oil, cover the bowl with a clean towel and place somewhere warm to rise. I usually place it in the microwave or the oven with a pot of boiling water. The steam will speed up the process.

Check the dough has doubled in size. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes.

Mist your countertop with olive oil and scrape the dough on it. Use an oiled bench spaper to fold the edges over towards the centre to create a round loaf. Oil a square of parchment paper and transfer the loaf onto it.

Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Meanwhile, place your cast iron pot in the oven and preheat to 220°C (420°F).

Lift the bread out of the bowl using the baking paper and carefully drop into the pot (be careful it will be very hot). Score the top using a knife (if the dough is very sticky then you can skip the scoring). Cover the pot and bake for 30 minutes.

Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing.

栄養

• カロリー: 158 kcal
• 脂肪総量: 1 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• ナトリウム: 390 mg
• 炭水化物総量: 32 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 5 g