Sourdough Peasant Bread

I don’t want to try to force your hand this week when it comes to your Thanksgiving menu. I know you are all very busy, and most likely have your menus already planned out.

So instead I will just leave you with this recipe for Sourdough Peasant Bread. It’s a buttery sourdough loaf that requires absolutely no kneading or shaping, has relatively short rising times, and can be baked in two Pyrex bowls, which most of us probably already have laying around.

In summary: It’s buttery, easy, and takes about half the time of your average yeast rolls. And any leftover slices would make killer turkey sandwiches.

But like I said: Far be it from me to influence your menu choices this week.

Adapted from Alexandra’s Kitchen.

Sourdough starter recipe.

Sourdough Peasant Bread

5 from 1 vote

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Servings16

Ingredients

  

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• ▢ 3 cups unbleached all-purpose flour
• ▢ 2 teaspoons kosher salt
• ▢ 1 1/2 cups lukewarm water between 105-115 degrees
• ▢ 1 tablespoon sugar
• ▢ 1 package active-dry yeast 2 1/4 teaspoons
• ▢ 1 cup sourdough starter
• ▢ 2 tablespoons butter room temperature

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Instructions

 

• In a small bowl or measuring cup, add the yeast and sugar to the lukewarm water. Allow to rest for 5-10 minutes, or until yeast is foamy/bubbly.
• In a large mixing bowl, whisk together the flour and salt. Add the sourdough starter and the yeast mixture, and stir until combined. Dough will be very sticky!
• Cover the bowl with a tea towel and set in a warm place to rise for an hour.
• Preheat the oven to 425 degrees. Grease two oven-safe bowls (see note) with about a tablespoon of butter each.
• Gently stir down the risen dough. Scrape half of the dough into each bowl. Cover the bowls again and allow to rise for 20-30 minutes, or until the dough reaches just below the rim (for a larger bowl) or just above it (for a smaller one).
• Bake for 15 minutes. Reduce heat to 375 degrees and continue baking for an additional 15-17 minutes or until loaves are golden brown.
• Remove loaves from oven and turn out onto a cooling rack. Let cool for 10 minutes before slicing.

Notes

Pyrex bowls are the perfect baking vessels for this bread, preferably 1 to 1.5 qt size. The ideal size is a Pyrex 322 bowl. Do not use a bowl larger than 2 qts. If you do not have bowls this size, the original post says that you can bake 3/4 of the dough in a loaf pan and bake the remaining dough in muffin tins or popover pans.

Makes 2 loaves.

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