Groll Family Recipies

Quick Sourdough Bread With Yeast

Name: Quick Sourdough Bread With Yeast
Prep time: 5 min
Cook time: 2 h 15 min
Total time: 2 h 20 min
Yield: 12 servings
Ingredients: 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)

12 servings

servings

5 minutes

active time

2 hours 20 minutes

total time

Start Cooking

Ingredients

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)

Directions

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.

Nutrition

Serving Size

Calories

158 kcal

Total Fat

1 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Trans Fat

Cholesterol

Sodium

390 mg

Total Carbohydrate

32 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

5 g