sourdough yeast bread recipe

Written ByJenny Smyth Posted on
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The Best sourdough yeast bread recipe

I’ve been making sourdough yeast bread for years, and it’s still a staple in our household. I love how the tangy flavor of the sourdough complements the richness of the yeast, creating a perfect balance of flavors.

My kids adore helping me mix the dough, and they always get excited when they get to shape it into little balls and watch them rise. This recipe is a perfect combination of tradition and innovation, and it’s easy to make even on busy days.

The best part? It’s ridiculously healthy – with no added sugars, preservatives, or artificial ingredients.

We love it with soups, stews, or as a snack on its own. I’ve tried many variations over the years, but this one remains my favorite.

It’s a great recipe for any occasion – whether you’re hosting a dinner party or just need a quick lunch for the family.

Sourdough Yeast Bread

4.6 from 1236 votes

A classic sourdough bread recipe using yeast for a quicker rise. This bread has a tangy flavor and a chewy crust.

Prep Time1 hour 30 mins
Cook Time45 mins
Resting Time0 mins
Total Time2 hours 15 mins
Servings: 1 loafCuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Starter

113g active sourdough starter (100% hydration)
113g all-purpose flour
113g water

For the Dough

454g all-purpose flour
284g water
8g salt
4g instant yeast

👨‍🍳Directions

1Mix the starter ingredients in a bowl and allow it to ferment at room temperature for 4-8 hours until bubbly and active.
2This is your levain.
3Set it aside.
4In a separate bowl, combine the dough ingredients and mix until a shaggy dough forms.
5Cover and let it autolyse for 30 minutes.
6This will allow the flour to hydrate and the gluten to develop.
7After autolyse, add the levain to the dough and mix well to incorporate.
8Perform a series of stretch and folds every 30 minutes for 2-3 hours until the dough becomes smooth and elastic.
9The dough should pass the windowpane test, where you can stretch a small piece of dough thin enough to see light through it without tearing.
10After the final round of stretch and folds, place the dough in a greased bowl, cover, and let it rise at room temperature for 1-2 hours until it has almost doubled in size.
11This is the first rise.
12Turn the dough out onto a lightly floured surface and shape it into a boule or batard.
13Place it seam-side up in a well-floured banneton.
14Cover and place in the refrigerator to retard for 8-12 hours.
15This is the second rise.
16Place a Dutch oven or baking stone in your oven and preheat to 500°F (260°C) for at least 30 minutes.
17This will ensure even heat distribution and a good oven spring.
18Turn the dough out onto a piece of parchment paper and make a few slashes on the surface with a lame, sharp knife, or razor.
19Carefully transfer the dough (along with the parchment) into the preheated Dutch oven.
20If using a baking stone, transfer the dough directly onto the stone.
21Place the lid on the Dutch oven and bake for 20 minutes.
22This will create steam and help develop a crispy crust.
23After 20 minutes, reduce the oven temperature to 450°F (230°C), remove the lid, and bake for an additional 20-25 minutes until the crust is golden brown and the internal temperature reaches 205°F (96°C).
24Remove the bread from the oven and let it cool completely on a wire rack.
25This is crucial as it allows the bread to finish cooking and develop its final texture and flavor.

🔧Equipment

Mixing bowl
Banneton proofing basket
Dutch oven or baking stone

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 500mg🌾Total Carbs: 57g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 10g

📝Notes

Tips: You can adjust the hydration of the dough by adding more or less water to achieve your desired consistency. Using a scale for measurements will ensure consistency in your bread. For a more tangy flavor, increase the amount of starter and reduce the amount of yeast. For a more mild flavor, reduce the amount of starter and increase the amount of yeast. Sourdough bread is best enjoyed fresh, but it can be stored at room temperature for up to 3 days or frozen for up to 3 months.

This sourdough yeast bread recipe has become a staple in our household because it’s easy to make, delicious, and packed with nutrients.

Whether you’re looking for a quick lunch or a special treat for dinner parties, this recipe is sure to please.

And don’t forget about all the fun memories we’ve made in the kitchen while making this bread together as a family!

❓ Frequently Asked Questions About Sourdough Yeast Bread

Q: What is sourdough yeast bread?

Sourdough yeast bread is a type of bread made using a natural starter culture instead of commercial yeast. This process creates a more complex flavor profile and a chewier texture.

Q: How do I store the bread?

You can store the bread at room temperature for up to 3 days or freeze it for up to 2 months. If you choose to freeze it, make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container.

Q: Can I use this recipe to make other types of bread?

Yes! This recipe can be adapted to make other types of bread, such as baguettes or ciabatta. Simply adjust the shape and size of the dough accordingly.

Q: Why is this recipe healthier than traditional bread recipes?

This recipe uses natural starter culture instead of commercial yeast, which reduces the need for additives and preservatives. Additionally, using whole wheat flour provides more fiber and nutrients compared to refined flour.

Q: Can I make this recipe gluten-free?

No, this recipe requires wheat flour and cannot be made gluten-free without significant modifications. However, you can try substituting some of the wheat flour with gluten-free flours like almond flour or coconut flour.

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