How to Prepare Yummy Cheat's sourdough

Cheat's sourdough. The pre-fermented base to a new starter will give it even more of a sourdough flavour. If you've ever dabbled in sourdough, you'll know that all the feeding and cosseting can take over your life.. Cheats sourdough bread recipe for quick, almost-sourdough loaf.

Combine that yogurt with flour, dry yeast, and a little maple syrup or organic cane sugar. Using your dough hook, bring the ingredients together in your KitchenAid until it is a nice ball of dough. Making 'real' sourdough involves harnessing natural yeasts that are present in the air to act as a leavener, rather than using commercial yeast. You can cook Cheat's sourdough using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cheat's sourdough

1. You need of For the starter:.
2. You need 100 g of strong white flour.
3. Prepare 100 g of dark rye flour.
4. Prepare 10 g of fresh or 3g (1tsp) fast action yeast.
5. You need 250 g of cold water.
6. You need of For the final dough:.
7. You need 400 g of strong white flour.
8. You need 1 tbsp of salt.
9. Prepare 10 g of fresh or 3g (1tsp) fast action yeast.
10. Prepare 200 g of cold water.

Making true sourdough is a time-consuming and niche skill for the home baker, but this quick version using commercial yeast is a good approximation. Not only that, but now you can make a whole bunch of recipes that depend on sourdough starter without the wait. The dough is made with a total of six ingredients, including the water, and it all goes into one bowl, gets mixed up, and is then left to sit and rise. You can literally be done with the actual mixing of the bread in five to ten minutes.

Cheat's sourdough step by step

1. Mix all the ingredients for the starter thoroughly in a large bowl, cover with cling film and leave in ambient temperature for 24 hours..
2. The next day add the remaining ingredients to the starter, mix well, then knead on a floured surface or in a standing mixer with a dough hook attachment for at least 10 minutes until the dough is smooth and elastic and bounces off the sides of the bowl or stops sticking to your hands. Cover and leave in a warm place for an hour or until doubled in volume..
3. Turn it out onto a lightly floured surface and fold onto itself from four sides to shape it into a round. Place it seam side up in a well-floured proving basket or a bowl lined with cloth and floured generously. Put the proving basket in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about 40 minutes. Preheat a cast iron casserole, a baking stone or a heavy baking sheet in the middle of the oven at 220C/425F/gas 7..
4. When ready to bake, tip the loaf into the casserole or onto the stone or tray (it might be prudent to remove whichever you're using from the oven for this stage), slash a rectangle shape on the top with a very sharp knife and put it back in the oven. With the casserole, put the lid back on and if baking on a stone, spray the inside of the oven generously with water. In the casserole: bake for 20 minutes with the lid on and 20 minutes uncovered. On a stone, bake for 30 minutes until golden, crusty and sounds hollow when tapped on the bottom..

This recipe includes step by step instructions. Making sourdough is one of the most rewarding tasks in bread baking. For the 'real' sourdough, a mixture of water and flour is mixed up and fermented to form what bakers call a sourdough starter. Not a good way to start, presenting a cheating loaf in my first post. But this is an interesting little number and well worth trying, for when you can't be bothered to feed your starters, or just for a change.

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