Ben Starr, the Ultimate Food Geek, teaches a simple, delicious sourdough sandwich bread with no kneading, slapping, or folding, using unfed, cold starter straight from the fridge. This bread lasts for a week, or longer, on the countertop if stored properly. This recipe is slightly more complicated than my Simple Sourdough recipe, but far less complicated than most other sourdough sandwich bread recipes on RU-vid.
Printable recipe: ultimatefoodgeek.com/2024/04/...
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RECIPE:
In a large bowl, add:
3oz / 85g all purpose flour (bread flour will also work)
3 Tbsp (1.5oz / 42g) unsalted butter, sliced thin
3oz / 85g boiling water
Let it sit for a few seconds to melt the butter, then stir until thick and pasty. Work all the melted butter into the paste so it's evenly mixed. Then add:
2oz / 57g sugar (or 1oz / 28g honey)
3oz / 85g buttermilk (if you can't find buttermilk, use half sour cream/creme fraiche/yogurt and half milk)
1 egg
6oz / 170g sourdough starter at 100% hydration (cold, unfed, straight from the fridge)
NOTE: If using robust, frequently fed starter, the recipe will work, but rise times will decrease...as will flavor.
Stir with a whisk until well mixed. Then add:
12oz / 340g all purpose flour (or bread flour..you can sub up to 6oz/170g of whole wheat flour here, if you wish, but add 1 extra ounce of water to the wet ingredients if you do)
0.5oz / 14g salt (any type)
Stir until too difficult to mix with a fork, then use your hands to bring the ingredients together into a cohesive, smooth dough, about 1 minute. The dough should be slightly tacky, but if it's too sticky to work with, your starter is over-hydrated and you need to correct it. ( • Troubleshooting "Simpl... ) Add a bit more flour to the dough to fix the current problem.
Grease the bowl and cover with a non-permeable, solid covering. (Pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towel.) Rise at room temp for 12 hours, or until double. (If using robust starter, you may achieve doubling in 6-8 hours or less.)
On a floured surface, gently stretch and pat (de-gas) the dough into a rectangle about the width of your loaf pan. Shape the loaf as you prefer. I use the King Arthur method ( • How to shape a sandwic... .
Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour.)
Bake on the center rack of a preheated 375F oven for 50 minutes, or until the internal temperature is 195F / 91C.
Cool fully before slicing, ideally 8 hours.
2 апр 2024
