Two Hour Sourdough Loaf

Create a quick and delicious sourdough loaf in just two hours. Mix, knead, let rise, shape, bake, and enjoy freshly baked bread.

Ingredients

• 2 cups of water (500 grams)
• ¾ cup of sourdough discard (200 grams)
• 2 tsp. salt (10 grams)
• 2 ½ tbsp. of oil (35 grams)
• 2 ½ tbsp. of honey (35 grams)
• Approximately 6 cups of flour (800–850 grams)
• 1 tbsp. of yeast
• 1 large egg mixed with 1 tsp. of water

Directions

1. In a mixing bowl, combine water, honey, sourdough discard, and yeast using a dough hook attachment.
2. Add the olive oil, salt, and 3 cups of flour to the mixer. Mix on low speed until everything is combined.
3. Gradually add ½ cup of flour at a time until the dough begins to pull away from the sides of the bowl and is soft and elastic. Be mindful not to add too much flour, as this can make the dough heavy.
4. Knead the dough for 4–5 minutes until smooth and elastic.
5. Cover the bowl with a lid or plastic wrap and let the dough rise in a warm place for 30 minutes to an hour, or until it has doubled in size.
6. While the dough is rising, preheat the oven to 400°F (200°C).
7. Once the dough has doubled in size, divide it into equal pieces. Turn each piece out onto a lightly floured surface, roll and shape into French loaves. Place each loaf on a parchment-lined baking sheet.
8. Cover the loaves with a cloth or plastic wrap and let them rise again until doubled in size.
9. Score the tops of the loaves with long diagonal slashes. Brush the loaves with the egg wash.
10. Bake for approximately 25 minutes, or until the top crust is a nice golden brown.

Cool the loaves on a wire rack, slice, and enjoy your homemade sourdough bread!