No-Fuss one hour Rustic style Sourdough Bread

No-Fuss one hour Rustic Sourdough Bread

If you’ve been craving homemade bread but don’t have time for the long sourdough process, this recipe is for you. It uses a little sourdough starter (or even discard) for flavor, but with the boost of yeast to speed things up. The end result is a loaf with a golden crust, a soft and chewy inside, and just a hint of tang — perfect for sandwiches, toast, or simply tearing apart while it’s still warm.

Ingredients

• 150 g (about ½ cup + 1 tbsp) sourdough starter or discard, room temperature

• 300 g (1 ¼ cups) warm water

• 480 g (4 cups) bread flour

• 2 tsp instant or rapid-rise yeast

• 2 tsp salt

• 2 tsp sugar

• Olive oil spray (for greasing)

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Directions

1. Combine starter and water.
Add the starter to a large bowl and whisk in the warm water until the mixture is cloudy and slightly frothy.

2. Mix in flour and yeast.
Add the flour and yeast, stirring until you no longer see streaks of dry flour. The dough will look rough and sticky at this stage.

3. Add salt and sugar.
Sprinkle in the sugar and salt, then use your hands to mix everything together. Don’t stress if the dough feels loose — it will strengthen as it rises.

4. First rise.
Lightly coat the bowl with olive oil, cover with a towel, and set the dough somewhere warm to rise until it doubles in size. Depending on the room temperature, this can take anywhere from 60 to 90 minutes.

5. Shape the dough.
Place a sheet of parchment paper on your counter and brush it lightly with oil. Turn the dough out onto the parchment, then fold the edges in toward the center, tucking them under until it forms a round ball.

6. Second rise.
Transfer the dough (still on the parchment) to a clean bowl and let it puff up again for about 30 minutes. While it rests, place your Dutch oven or bread pan in the oven and preheat to 220°C (420°F).

7. Bake the bread.
Carefully lift the parchment and dough into the preheated pan. If desired, score the top with a sharp knife to help it expand in the oven. Cover with a lid (or another pan of the same size) and bake for 30 minutes.

8. Uncover and finish baking.
Remove the cover and bake for another 15 minutes, or until the crust is deep golden brown. The loaf is ready when the bottom sounds hollow when tapped.

9. Cool before slicing.
Remove the bread from the pan and place it on a cooling rack. Let it cool at least 30 minutes before slicing so the crumb sets.

Notes & Tips

• A Dutch oven works wonders here — it locks in steam and makes the crust beautifully crisp.

• For more character, try swapping some of the white flour with whole wheat or rye.

• Don’t skip the cooling time! Cutting in too soon can make the inside gummy.

This recipe is approachable, beginner-friendly, and perfect for those who want sourdough flavor without waiting days for the process.