Cheat's Sourdough Bread
Do you want to feel like a guru in the kitchen? This beautiful bakery-quality artisan loaf has allowed me to ‘wow’ friends on multiple occasions. It’s actually very easy (especially with the help of the video!) and yet it looks so impressive. Thanks to Alyce Alexandra for sharing her beautiful recipe with you all (from her book ‘Quick Fix: Every Occasion’). It’s called a “Cheat’s” Sourdough as it uses a TINY bit of yeast (whereas traditional Sourdoughs don’t). As she says in the video... it looks like a sourdough, it tastes like a sourdough... but with a lot less effort! Get ready to impress! - Bec
No: Dairy / Egg / Nuts
Preparation Time 1 day
Cooking Time 30-40 minutes
Makes 1 loaf
Can be frozen
- Place water (340g), flour (440g), yeast (1/4 tsp) and salt (1.5 tsp) in bowl. Closed Lid / Kneading Function / 30 seconds.
- Remove dough by inverting mixer bowl over a large bowl and twisting the blades. If you cannot move the blades, then the mixture is too wet. If this is the case, add 2 heaped tablespoons of flour and use the kneading function for another 10 seconds. To remove any dough caught around the blades, pulse twice on turbo speed and then remove with spatula.
- Without handling the dough, cover with cling film and puncture in four places. Place bowl in a warm area with a constant temperature allowing the dough to double in size (12 – 24 hours).
- When ready to cook, pre heat oven to 250C. Place a tray of water in the bottom of the oven.
- Heavily flour a lined baking tray. Gently pour the dough onto the tray. Flour your hands and gently shape by folding in each side two thirds of the way to the opposite side, beginning with the short edges. This will hold the loaf shape for baking. Refrain from touching the dough unnecessarily.
- Spray the top of the loaf with water and bake for 30 to 40 minutes, or until bread is browned and the crust is hard when knocked. Note: The crust is formed in the first 10 minutes. It is important that after this time the environment in the oven is dry to preserve the crust - if water remains in the tray remove it from the oven. You can also open the oven for 3 seconds to release any moisture that may remain.
- Cool on a wire rack before serving.