Sourdough Quick Bread Recipes:

From start to finish, this One-Hour Sourdough Bread takes just one hour. For the single rise version of this recipe, yeast is required, but the sourdough starter (or discard) offers a wonderful flavor and nutrient boost. This bread is perfect if you want the flavor of sourdough breads but lack the time to prepare a regular loaf!

pieces of one-hour sourdough bread on a cutting board covered in black cheesecloth,I had been eager to try out a very quick, very easy sourdough bread because I love baking with sourdough and I love getting things done quickly. I want to share it with you today.

Reasons to adore this sourdough bread:

There isn’t much kneading required, and the rising time is brief.The crumb of the bread is soft and fluffy, and the crust is soft and somewhat crispy. It cuts readily.It tastes great. Here, flavor is not compromised in any way. The majority of breads require two rise times in order to fully develop the taste and structure, and while you’re hurrying, you want to make sure that you’re compensating for both.

I use bread flour and yeast to speed up the creation of gluten, which helps form the structure of the bread. And I use the sourdough to add flavor. Additionally, the sourdough adds some oven spring to the bread.
It’s simple. There is a catch to baking bread, though: if you’ve never made bread before, there will probably be a learning curve.

However, if you are familiar with using a bench scraper, creating this simple sourdough loaf should come easily to you.It’s authentic bread. Although making bread in an hour might seem like a bit of a gimmick, this is a real, yeast-leavened bread loaf that tastes fantastic.

Ingredients:

• Starter for sourdough or throw it out. If you have a strong starter that you recently fed, it would also work well.
• This is a terrific use for sourdough that you were going to dump.
• Bread flour: this gives the bread a better, stronger structure.
• Vegetable oil: Olive oil works well as well, although I personally use avocado oil.
• Any nondairy milk, including oat milk: Milk keeps the crust softer. To achieve a really crispy crust, replace this with an equivalent amount of warm water.
• If you require assistance bringing the dough together, use lukewarm water.
• Sugar: Sugar feeds the yeast and promotes rapid yeast growth while also enhancing the flavor of this quick-rise bread.
• Dry active yeast or instant yeast. Instant yeast yields faster results, but active dried yeast also functions well in this recipe.
• Add salt to your bread for extra taste.

How to bake bread using sourdough:

1. Sourdough bread dough on a wooden board for one hour.Till the dough is soft but not sticky, knead it.
2. Place a ball of bread dough in a parchment paper-lined bowl.Transfer the dough onto a parchment paper-lined sheet and slide it into a Dutch oven.
3. risen bread dough in a parchment paper-lined bowl.After 20 to 25 minutes, or until almost doubled, let the dough rise.
4. Before baking, cut a slit in the center of the ball of bread dough.Score the top of the loaf, being careful not to let it collapse, and bake.
5. Put all the ingredients (flour, sugar, salt, sourdough scraps, vegetable oil, and nondairy milk) in a bowl. Water is the only item you should not add to the bowl at this time.
6. Stir everything together until a dough starts to come together. To help the yeast wake up faster, make sure the milk is lukewarm when you add it.
7. Now gradually add the water to create a soft, but not sticky, pliable dough; you may not need to use all of the water.
8. When the dough is ready, put it on a piece of parchment paper, lift the paper, and put the parchment paper inside a small Dutch oven.
9. Since this is not a large loaf, a smaller pot will result in a boule that is more rounded and better shaped. A flatter loaf can be made with a broader Dutch oven.
10. Put the Dutch oven’s lid on and let it sit in a warm area for twenty to twenty-five minutes. Since you want to rise quickly, it’s critical that you locate a warm, comfortable area.
11. While the dough is rising, preheat the oven to 500 degrees Fahrenheit.
12. The dough should have almost doubled after 20 minutes. Be careful not to deflate the dough as you quickly score the top of it with a sharp or serrated knife or blade.
13. After 30 minutes, or when the top of the bread sounds hollow when you tap it with your knuckles, place the Dutch oven, uncovered, in the oven.
14. After putting the Dutch oven on a rack for ten minutes, take the parchment paper off of the bread and let it cool further on the rack. Cut into pieces and present.

Guidelines:

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine all ingredients except water.Work the dough until it comes together. Knead for a few more minutes, adding water a little at a time as needed. Though not sticky, the dough should be soft.

Once the dough has formed into a ball, put it on a piece of parchment paper and slide the paper into a Dutch oven. Place the cover on top and put it in a warm location. Since you want to finish this as soon as possible and dough takes longer to rise in a slow oven, it is crucial to make sure it has a small, comfortable, and warm location to rise.
Set the oven to 450 degrees Fahrenheit while the dough is rising.

The dough should have approximately doubled after 20 to 25 minutes. Now, using a sharp knife or serrated knife, cut a gash on the top of the bread.  Put the bread in the preheated oven and bake it for half an hour without a cover.
Take out of the oven. You should hear a hollow sound when you tap your knuckles on the bread. After allowing it to cool in the Dutch oven on a rack for at least ten minutes, take it out and let it cool further on the rack.