This is indeed a shortcut to baking
Sourdough Bread
Using sponge or poolish
takes a bit more time in baking
but
definitely lesser time
when compare with feeding the starter
Thanks to King Arthur Flour for the recipe
Sponge Starter
1 cup water
1/2 tsp instant yeast
1.25 cup King Arthur unbleached bread flour
1/4 cup King Arthur whole wheat flour
Stir together, cover & leave aside for 4-16 hrs
Dough
all of the above starter
1 cup water
1/2 tsp instant yeast
1 Tbsp brown sugar
3.5 cup King Arthur unbleached bread flour
1.5 tsp salt
1) Knead together & let rest 10min
2) knead again until smooth, cover and leave to rise until double
3) shape into 2 loaves, and place on parchment lined baking tray
4) leave aside to rise until almost double
5) preheat oven 250'C
6) slash loaf and spritz with water, immediately go into oven
7) reduce heat to 220'C and bake for 25-30min or well browned
8) spritz loaf several times, within the first 15min of baking
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