When I was a child, my grandmother loved preparing bread and that smell has always been stuck in my mind.
Today I felt like having fondue for dinner but the recipe is, well there’s basically no recipe, you just pour the ingredients in the cheese or in the oil and voila, so as you know me by now, I had to complicate things and decided I should prepare the bread myself.
My grandma’s recipe takes a week to develop, and making the bread can take a full day, so you’re looking at around 8 days! Since I didn’t have much time (basically because I wanted to eat fondue tonight), and also because I have a VERY bad memory and I tend to forget about the dough sitting around, I researched and found a good recipe in which the bread can be made in 9 hours. Don’t worry! This doesn’t mean you’ll have to be hands on in the kitchen for that many hours ?
The trick: Rather than using a traditional sourdough starter, use Greek yogurt and sour cream. Yup as you’re reading! The active cultures in the Greek yogurt and sour cream ferment the dough and gives the bread the same traditional sourdough flavor.
As everything, there’s a catch, the sourdough-ey taste deepens more with time, so the longer you let the bread rise and ferment, the tastier it’ll be. If you’re short on time (like me today) don’t worry, this recipe will still give you a hearty bread , with a firm crust and super moist, soft interior. OMG I’m here drooling already jejejeje
Read the recipe at least twice before starting. Even though you’ll simply be making dough, letting it rise for 7+ hours and just baking it, still needs a lot of attention to details, especially timing.
These are the steps:
- Add flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast into the bowl of a stand mixer fitted with dough hook
- Turn the mixer at low speed and let it knead the dough for about 5 to 7 minutes
- Add the sour cream when necessary to form a damp and moist mass. If you notice it still is dry or crumbly, add more sour cream or Greek yogurt until everything meets. Don’t panic if it looks almost damp and very heavy, this is what we need, the wetter the better because the flour and yeast need moisture for rising.
- Spray a large bowl with cooking spray
- Remove the dough from the mixing bowl, make a round ball and place it in the new bowl. Now, fold it once so that it is lightly oiled at the top and bottom.
- Cover the bowl with plastic wrap and sprinkle it with a bit of cooking spray just in case the dough rises high enough and touches it.
- Place the container in a warm, drain-free place to rise for 6 to 8 hours
- After 6 hours have gone by, roast the dough on a floured surface (without piercing it to keep the pockets of air and bubbles that have been created) and knead lightly for about 2 to 3 minutes.
- Then, place the dough on a round mound, and back into a large bowl, sewing it down. Cover it again with the plastic wrap and let it rise until the dough doubles it size. It’ll take between 1-2 hours.
- Now here’s the tricky master chef plan! As soon as you see the dough starting to rise, turn the oven on to 450F and place a cast-iron Dutch oven (yes by itself, no bread in it yet) for 45 minutes. Then remove from the oven and VERY CAREFULLY place a parchment paper at the bottom so we avoid the bread sticking to it later on.
- Ok! Time to cook our bread! Carefully transfer the dough from the rising bowl to the cast-iron Dutch oven, cover and bake covered for 30 minutes. Do not open the oven door! I know you’ll be tempted, but we mustn’t let the steam come out.
- Now that 30 minutes have gone by you can uncover the cast-iron Dutch oven, and let the bread baking until it gets your desired tone of golden brown. It usually takes around 5 to 10 minutes.
- When you see the crust you want, go ahead and remove the cast-iron Dutch oven from the oven and remove the bread and place on a rack to cool completely.
- When completely cold, I cut into loaves and then into squares to serve with my delicious and so craved fondue but you can just have a loaf of your newly made sourdough bread with whatever you’re craving for ?