Want that sourdough taste, but without the faff of keeping a live starter which needs feeding?
Check out this cheat version which gives the taste, but without the faff!
Yes this does use yeast, that’s why it’s a cheat, but the overnight ferment of the starter is what gives the taste.
Ingredients
- 370 ml of water
- 2 tbsp oil
- 2 tsp salt
- 1 tbsp sugar
- 650 g Strong white bread flour
- 1 tsp bread improver (optional but gives a better rise)
- 2 tsp active dry yeast
Method
Make the starter
Place 100g of the flour, 100 ml of the water and 1 tsp of yeast in a bowl and mix to form a loose batter like mixture. Cover and keep in a warm place at least overnight.
Next day make the bread. But starter will keep for a few days in the fridge, just remove from the fridge to a warm place for at least 2 hours before making the final loaf.
For bread machine
Place the starter and all the remaining ingredients into the machines pan in the order listed in the ingredients. Select the Basic setting and 1kg size and start. Alternatively, select dough setting if you wish to freeform for baking in the oven.
Stand mixer
For Mixer with a dough hook – Place the starter all the dry ingredients into the bowl, ensuring you keep the remaining yeast and salt separate. Add the oil and 1/2 of the remaining water. Switch on to a low setting to mix. the dough should start out with the consistency of cotton wool but eventually form into a ball cleaning the sides of the bowl. Add more of water as required a little at a time. Once a ball is formed, mix for a further 10 mins to knead, or knead by and for at least 10 mins.
Form into a ball, cover and leave to rise until doubled in size. Knockback, form into final shape or place in bread tins and leave to rise again until double in size.
Preheat oven to 220C (200C fan) and bake for 30-40 mins or until hollow sound when tapped on the base.
By hand
Place the starter and remaining dry ingredients in a bowl and mix together. Add the oil and 1/2 the remaining water. Mix together with your hands or use the handle of a wooden spoon.
It should come together in a cotton wool consistency. Add more water if required a little at a time. Mix until fully combined.
Turn out on to a flat floured surface and kneed for at least 10 mins.
Form into a ball, cover and leave to rise until doubled in size. Knockback, form into final shape or place in bread tins and leave to rise again until double in size.
Preheat oven to 220C (200C fan) and bake for 30-40 mins or until hollow sound when tapped on the base.