Quick and Easy Sourdough Bread

Chef's notes

When feeding sourdough with water and flour, some of the original volume is often discarded to make room.

I created this simple technique to make "Quick Everyday Sourdough Bread" to make use of the excess. It’s so quick, easy, and delicious. Neighbors and friends are particularly grateful.

Recipe results in surprisingly great taste with pleasing density and texture the very first try.

What also makes this bread different is an unusually quick and simple two-step assembly process. Only tools needed are a bowl, spatula, dough scraper, and cookie sheet. Bread is table ready in about an hour and a half from scratch.

Oh, and it makes a terrific pizza dough.

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Ingredients

2 cups hot tap water
1 teaspoon sugar
1 tablespoon instant dry yeast
1 rounded tablespoon Kosher salt
3 cups unbleached all-purpose flour
1/2 to 3/4 cup sourdough starter
2 cups additional flour
Oil and course cornmeal

Instructions

Whisk water, sugar, yeast, and salt in a large bowl. When combined, add sourdough and 3 cups of flour. Mix thoroughly by scraping sides with a spatula and folding. Texture will be moist and light.
Spray a sheet of wax paper with nonstick. Gently place sprayed side of wax paper on dough. Drape top of bowl with a moist towel. Rest in a warm location.
Preheat oven to 450° direct heat and position a rack vertically in the center. Place remaining 2 cup of flour on counter or on silicon. Spread by hand.
When dough doubles in size, about a 1/2-hour, empty dough onto flour. With a dough scraper, fold flour on the periphery over dough all around while kneading. Continue kneading until dough loses its stickiness and is uniform, ready to be formed.
Cut, knead, and form dough into desired shapes. Place on a nonstick or lightly oiled cookie sheet dusting with course cornmeal. Lightly brush with water. Slit tops with a sharp knife or razor and place in oven.
Bread is ready when crusty and has a hollow sound when tapped.

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Quick and Easy Sourdough Bread