Homemade Sourdough Bread with Yeast

Sourdough bread with yeast sliced and spread with butter feature image.

4.38 from 8 votes

Homemade Sourdough Bread with Yeast

This delicious, rustic loaf of sourdough bread comes together in a matter of hours instead of several days. There’s no need for specialty equipment like a banneton or Dutch oven–you can mix the dough and bake the loaf right in the flexible, silicone Lékué Bread Maker. MAKES 1 large loaf

Prep Time50

Cook Time25

Total Time8 30

Course: Baking

Cuisine: American

Keyword: bread, sourdough

Servings: to 10

Calories: 168kcal

Author: Tara Teaspoon

Ingredients

¾ cup (168g) ripe (fed) sourdough starter
¾ cup (200g) warm water
1 teaspoon instant yeast*
1¼ teaspoons (8g) salt
2½ cups (300g) all-purpose flour

Instructions

Feed sourdough starter 2 to 3 hours before using. Place in a warm environment to speed the process of growing double in size.
When starter is ripe (doubled in size and active) begin bread making. In the bowl of the Lékué Bread Maker combine the ¾ cup ripe sourdough starter, water, and yeast. Stir with clean hands or a dough whisk to combine. Add the salt and flour and stir to create a shaggy dough.
Turn the dough out onto a lightly floured surface and knead until dough becomes more smooth and less sticky, 5 to 7 minutes. Transfer the dough back to the Lékué Bread Maker or bowl, close bread maker clasp and cover with plastic wrap. Let sit in a warm place for 30 minutes.
Uncover bowl and stretch and fold dough on 4 sides. Cover again and let rest 30 minutes. Stretch and fold and clasp and cover bowl again (second stretch). After 30 minutes more, stretch and fold for a total of 3 stretch-and-fold actions. Cover, let rest 30 more minutes and then pre-shape the loaf. You'll see the texture and shape change at this point. It will look more smooth and robust.
Turn dough out of the bowl and onto a clean work surface. You can wash and dry the Lékué Bread Maker at this point if desired.
Pre-shape the loaf and create tension in the dough by doing a tri-fold: stretching the top of the ball about ⅔ over the center then pulling the bottom up to the center. Turn dough a quarter turn so the seam is perpendicular to you.
Now stitch the dough together by pulling small portions of the edges in, over the center seam all the way down. Turn over, seam side down on the work surface, cover and let rest 30 minutes.
Shape the loaf by gently rolling it towards you under your cupped hands to form a tight ball. Form a circle or an oval, keeping tension on the dough by pinching the bottom seam closed before placing the loaf, seam side down, in the Lékué Bread Maker. (Or place it seam side up in a floured banneton.)
Cover, but do not close the bowl clasp, and let rise until very puffy, 45 minutes to 1 hour. (Use the poke test to check proofing. A floured finger pushed into the dough should leave a mark and move very slowly or not at all.)
About 30 minutes into proofing time, heat oven to 425ºF with rack in the lower third.
If desired for a rustic look, dust loaf lightly with flour. Make two deep diagonal slashes on top with a serrated knife or lame. (If in a banneton, turn loaf out onto a piece of parchment).
Transfer loaf, still in Lékué Bread Maker, to the oven and bake until golden brown and an internal temperature is 200ºF on an instant read thermometer, 25 to 30 minutes. (If on parchment, transfer on parchment to a Dutch oven or baking sheet).
Remove from oven and, using a clean towel of oven mitts, transfer out of the Lékué Bread Maker to a cooling rack. Let cool at least 30 minutes before slicing.

Video

Notes

Room Temperature Storage: Store sourdough bread with yeast at room temperature wrapped in a plastic bag for 2 to 3 days.

Freezer Storage: For longer storage, freeze the loaf in a plastic bag or wrap tightly with plastic wrap. The loaf will stay fresh for up to 3 months in the freezer.

Nutrition