Quick 7 Hour Sourdough Bread Recipe

If you haven’t made sourdough bread before you might be wondering how 7 hours could possible be quick. The truth is that sourdough bread can take up to 24 to 48 hours to make, which sourdough bread artist take very seriously. Bread making especially sourdough bread making is a passion for the most patient of heart. The longer you proof the dough the more sour the flavour so 48 hours in and well you have the tartness of legends.

The flavour also depends on your starter. My starter is a thick starter and it doesn’t raise as much as other starts do but it packs a noticeable sour flavour and a very powerful rise. 7 hours is a good amount of time to get a wonderful rise and that classic light and elegant sourdough flavour. It also keeps the dough from getting to sour which I found is better on little one tummies and for people with sensitive stomachs. We once bought a sourdough bread that was so divinely sour that we still talk about it’s deliciousness to this day. Unfortunately for the children they all had dreadfully upset tummies and one sleepless night. It was amazing bread but not suitable for small children and toddlers.

This bread however is just right, even the baby ate some and love it. How do you make this warm little bundle of joy you ask? Simply follow these instructions and you will have a delicious sourdough loaf that you and the whole family can enjoy in no time (well in 7 hours).


  • 3 cups all-propose flour
  • 1 ½ teaspoons salt
  • 1 ¼ cups tepid water
  • 3/4 cup active sourdough starter
  • 1 tablespoon honey


  • Mix ingredients together a stand mixer with paddle attachment. I like to start with dry ingredients and end with honey. Mix until fully combined and let sit for 15 minutes.
  • Change the mixer attachment to the dough hook attachment and knead for 5 minutes. If you are mixing by hand by hand knead for 8 to 10 minutes.
  • Turn and fold dough into a ball with lighted floured hands and cover bowl with a warm moist towel let rise for 3 hours.
  • After 3 hours turn and fold again, and seam-side up in the bowl, let rise for another 2 hours.
  • After the second rise, heavily flour a sheet parchment paper on a cookie sheet and gently shape the dough into a ball. Heavily flour the top of the dough and rest for 40 minutes
  • Before the 40 minutes is up but leaving enough time to allow the oven to preheat before the timer goes off preheat over 450 degrees celsius
  • Once the timer goes off and the oven is ready make a slash the top of the loaf with a razor blade or serrated knife/ make one to two deep slashes in the loaf and several small slashes in the design of your choice or three deep slashes if you don’t want to make a design. (The slashes help the dough to rise when the other crust gets hard.
  • Replace a large bowel over the top of the bread and bake for 12-15 minutes.
  • After 12-15 remove the lid and continue baking for another 13-15 minutes, or until golden brown.
  • Let bread cool at 30 minutes before cutting. I know it hard to wait that long but it worth it.
  • Once it cooled but still warm cut with bread knife and serve with margarine or butter

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