2 Hour Sourdough Bread

…chewy, with a bit of tang

Are you craving sourdough, but not in the mood to wait days to enjoy it? Here’s a quick recipe that uses a little help from instant yeast to get you that chewy, sour taste without the time!

Equipment

• Mixing bowl

• Scale

• Dutch oven

• Measuring cups

For the dough

• 1 packet dry instant yeast

• 100 grams of active sourdough starter (pulled directly from the fridge)

• 450 grams of all purpose flour (or bread flour)

• 360 grams of very warm water (you need it super warm to bring the sourdough starter down to room temperature quickly

• 10 grams of salt

How to create the perfect dough

• Preheat oven to 425F about an hour before starting your dough and allow your Dutch oven with lid to heat up in the oven as well

• In a bowl, place your sourdough starter, very warm water and dry instant yeast and allow to sit for about 5 minutes until the yeast starts to activate and bubble

• Next, add in your salt and flour

• Mix until well combined, the dough will become very shaggy and that is okay!

• Cover with plastic wrap and a tea towel, and place in a warm place where your dough can rise - typically just one hour

• One risen until doubled in size, place your dough on parchment paper (make sure it is NOT wax paper, that will melt and make a huge mess!)

• Place the dough and parchment paper into your Dutch oven, be careful because your pot will be very hot!

• Place lid and put in your oven covered for 20 minutes or until lightly golden and then take off the lid and continue to bake for an addition 10 minutes.

• If you have a handy digital thermometer, you’ll want to make sure the dough reaches 210F before pulling

• Take bread out of your oven, and let it rest on a cooling rack for an hour before slicing

• Enjoy!