Lifestyle
Speedy sourdough-style bread
This recipe uses a mix of yoghurt and a small amount of yeast to mimic that familiar sourdough flavour, with none of the long waiting.
Sourdough is one of the oldest forms of leavened bread, with roots going back over 5,000 years. Long before modern yeast, people used wild yeast and naturally occurring bacteria in the environment to help dough rise – the same method traditional bakers still use today.
While classic sourdough recipes are a great way to slow down and enjoy the hands-on process of breadmaking, waiting five to seven days for a starter to mature isn’t always practical. If you’re after that sourdough flavour without the long wait, this recipe offers a faster, simpler alternative.
Ingredients
- 500g strong white bread flour (or a mix of white and wholemeal)
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant dried yeast (fast action)
- 200g natural plain yoghurt (or Greek yoghurt)
- 200ml warm water
- 1 tbsp olive oil
- Optional: extra flour for dusting
Method
- In a large bowl, stir together the flour, salt, sugar and yeast.
- In a jug, mix the yoghurt and warm water, then pour it into the dry ingredients. Add the olive oil.
- Stir everything together until it forms a rough dough. It’ll be slightly sticky.
- Tip the dough onto a lightly floured surface and knead for about 10 minutes until it’s smooth and stretchy. If you prefer, use a stand mixer with a dough hook.
- Pop the dough into a clean, lightly oiled bowl. Cover with a clean tea towel or cling film and leave it somewhere warm for 60–90 minutes, until it doubles in size.
- Once it’s risen, gently knock the air out of the dough. Shape it into a round or oval loaf. Place it on a floured baking tray or into a loaf tin, depending on the shape you want.
- Cover the dough again and let it rise for another 30–45 minutes, until puffy.
- While it rises, preheat the oven to 220°C (fan 200°C). Place an empty baking tray on the bottom shelf.
- Just before baking, use a sharp knife to slash the top of the loaf – one or two cuts across the top help it expand in the oven. Pour a cup of water into the hot tray on the bottom shelf to create steam (this gives a lovely crust).
- Bake for 30–35 minutes, until the loaf is golden and sounds hollow when tapped on the base.
- Transfer to a wire rack and let it cool slightly before slicing.
