Short Fermentation Sourdough Bread

This week will be a bread madness week. I'm in a mood of baking bread after stumbled upon few recipes for short fermentation starter for sourdough bread and no knead artisan bread.

At the moment my sourdough bread are resting on the kitchen counter, waiting patiently to double it volume. 

For this recipe, I choose the one from Red Yeast Sourdough Starter. Instead of making a normal SD starter, where you need to feed everyday to make sure the wild yeast developed naturally, this recipe add dry active yeast in their recipe. It's just a quick way to make your SD bread. Whichever option you choose, it will turn out right. 

All you need is 5 days ahead in advance to plan your bread making and once it ready, you will have endless supply of SD starter. 

At the same time, I'm made the real SD starter from scratch, without using any yeast and just hoping the starter will naturally develop after few days. I will try to make another post for this next time once it come out perfectly.

Recipe: 

Buzzfeed Homemade Sourdough Bread

Sourdough Starter with Dry Yeast:

2 cups warm water

3 1/2 cup flour

1 pack dry active yeast

1 tbsp sugar

In a large glass bowl, add warm water and yeast. Stir and let it sit for about 5 minutes.

Add flour and sugar, stir until blended and cover loosely. Leave in warm room to ferment for 5 days. 

Stir the mixture 2-3 times a day, the starter will rise and fall during the period of fermentation. When the starter are ready to be use, stir it and measure the amount needed.

Keep the leftover starter in the fridge for later use and feed with the same amount of starter that has been used (1 cup of flour & 1/2 cup water and pinch of sugar), stir the replacement mixture to the starter and let it rest on the kitchen counter until bubbly and keep it back in the fridge. When needed, take the starter out the night before and stir before using it. You can keep this starter forever by maintaining the feed.

Freshly baked from the oven, the Dutch oven was really hot and nearly burned my hands as I forgot to put on the oven mitt

Sourdough Bread

4 cups flour ( I used 2 cups all purpose flour + 2 cups rye flour)

2 tsp salt

1 1/4 warm water

1 cup starter, stir before using

In a large mixing  bowl, combine all ingredients and knead for 10-15 minutes on low until dough is stretchy and doesn't stick to your hands.

Place kneaded dough into a large bowl, cover with towel and let it rise for 12 hours.

Once risen, remove the dough from the bowl onto a floured working surface and knead for few minutes. Place it into a proofing basket or medium bowl and let it rise for another 4 hours.

Preheat oven at 250°C and place the Dutch oven with lid in the oven. Once the oven are ready, carefully remove the Dutch oven, remove the lid and place the dough inside the Dutch oven. Score the bread with a sharp knife or razor.

Bake the bread for about 20-30 minutes with the lid on. Remove the lid and bake for another 15-20 minutes or until the crust is golden brown.

Transfer to cooling rack and let the bread cool completely before slicing, which we didn't and we kinda squished the crumb..duhhhh

And this is how we enjoy our freshly baked bread.

Even though I've used short fermentation starter, it doesn't lack of taste and the density of the crumbs are the same just like the sourdough bread supposed to be.