Recipe of Speedy Cheat's sourdough

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, cheat's sourdough. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Cheats sourdough bread recipe for quick, almost-sourdough loaf. There is no sourdough starter that needs feeding, but slow and long fermentation which ensures the flavour. Easy sourdough bread kneaded in the thermomix. An easy recipe with impressive results! - by Better Homes and Gardens.

Cheat's sourdough is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Cheat's sourdough is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cheat's sourdough using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cheat's sourdough:

1. Prepare For the starter:
2. Take 100 g strong white flour
3. Take 100 g dark rye flour
4. Take 10 g fresh or 3g (1tsp) fast action yeast
5. Get 250 g cold water
6. Make ready For the final dough:
7. Get 400 g strong white flour
8. Prepare 1 tbsp salt
9. Take 10 g fresh or 3g (1tsp) fast action yeast
10. Get 200 g cold water

This is the only sourdough culture we are aware of that. Want to learn how to make and bake sourdough? Love the aroma, taste, and texture of homemade bread? If yes, this is your subreddit!

Steps to make Cheat's sourdough:

1. Mix all the ingredients for the starter thoroughly in a large bowl, cover with cling film and leave in ambient temperature for 24 hours.
2. The next day add the remaining ingredients to the starter, mix well, then knead on a floured surface or in a standing mixer with a dough hook attachment for at least 10 minutes until the dough is smooth and elastic and bounces off the sides of the bowl or stops sticking to your hands. Cover and leave in a warm place for an hour or until doubled in volume.
3. Turn it out onto a lightly floured surface and fold onto itself from four sides to shape it into a round. Place it seam side up in a well-floured proving basket or a bowl lined with cloth and floured generously. Put the proving basket in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about 40 minutes. Preheat a cast iron casserole, a baking stone or a heavy baking sheet in the middle of the oven at 220C/425F/gas 7.
4. When ready to bake, tip the loaf into the casserole or onto the stone or tray (it might be prudent to remove whichever you're using from the oven for this stage), slash a rectangle shape on the top with a very sharp knife and put it back in the oven. With the casserole, put the lid back on and if baking on a stone, spray the inside of the oven generously with water. In the casserole: bake for 20 minutes with the lid on and 20 minutes uncovered. On a stone, bake for 30 minutes until golden, crusty and sounds hollow when tapped on the bottom.

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