Youtor
Sourdough Bread Recipe Super Simple
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=bYDIwZbBZu4
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 YouTube. • Printable recipe: https://ultimatefoodgeek.com/2024/04/... • My favorite kitchen scale: https://amzn.to/49PZJHb (Restaurant grade, takes AA batteries or plug in.) • My Pullman loaf pan: https://amzn.to/3vtRp1z • My favorite bread knife: https://amzn.to/49vTAQ8 (offset handle, serrated blade, cheap enough to replace every few years) • My favorite kitchen thermometer: https://amzn.to/4ajpG2J (solid company, and you can pay more for a faster version of their thermometers, but this one is just fine) • Bread box: https://amzn.to/4aFHYuJ (best for storing pre-sliced bread) • Beeswax bread cloth: https://amzn.to/3TMg1ub (AMAZING for keeping loaves fresh and soft for days, better for loaves that haven't been completely pre-sliced) • NOTE: I am an Amazon affiliate. If you buy something from one of my links, I'll get a few cents. Thanks! • 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 Simple Sourdough an... ) 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. If your kitchen is cold, it may take more than 12 hours to rise. WAIT for it to double!) • 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 sandwich loaf . • Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour, if your first rise doubled in under 8 hours. If your dough took 16-24 hours to double, the second rise may to be extended to 2.5 hrs.) • 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.
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