Ingredients: |
Ingredients: 4oz/113g sourdough starter,(Unfed straight from the fridge... at 100% hydration... meaning when you feed it, you feed it equal weights... not cups... of flour and water)
12oz/340g water (Ideally filtered. Ounces by weight... not fluid ounces... although they are one and the same when it comes to measuring water)
1lb 4oz/567g flour (All purpose or bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to eight ounces whole grain flour. If you do, add up to one additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)
.07oz/20g salt (Morton's kosher is the brand I use. Avoid iodized table salt, if possible)
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Directions: |
Directions:From youtube Ben Star https://youtu.be/e30Z1ijnWfM?si=q97o_jOVOmt0yo6o
In a large bowl, combine;
4oz/113g sourdough starter,(Unfed straight from the fridge... at 100% hydration... meaning when you feed it, you feed it equal weights... not cups... of flour and water)
12oz/340g water (Ideally filtered. Ounces by weight... not fluid ounces... although they are one and the same when it comes to measuring water)
Stir to distribute the starter into the water. Then add:
1lb 4oz/567g flour (All purpose or bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to eight ounces whole grain flour. If you do, add up to one additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)
.07oz/20g salt (Morton's kosher is the brand I use. Avoid iodized table salt, if possible)
stir until it's too stiff to work with a spoon. use Your hand to bring the ingredients together into a uniform dough about fifteen seconds (If your dough too sticky, your starter is higher than 100% hydration watch my troubleshooting simple sourdough video for a fix. https://youtu.be/zWGkUvS6ZCI?si=LKhyWposH402IUJh
oil the bowl and return the dough, covering the bowl. (Or place the dough in an oiled gallon size) he didn't do this in the video.
Rise at room temperature until at least doubled in bulk. For most people, this will take at least 12 hours, though robust starters or warm fermentation temperatures may decrease this time, and starving starters or cold temperatures may extend it upwards of 30 hours or longer. You'll get to know your starters characteristics as you bake more frequently. (in the video he let his sit on the counter ~20hrs)
Once the dough has doubled, you have an additional window of 12ish hours that the dough can remain at room temperature before it needs to be shaped. (I typically rise about 20 hours before shaping, so I start my dough about 24 hours before I plan to serve bread.) the Longer the dough rises, the better the flavor will be. You can also refrigerate this dough immediately after mixing, for up to four days. Remove from the fridge 3-4 hours before shaping.
Shape the dough into boule and place into a greased baking vessel... a Dutch oven or loaf pan. Cover and rise on the countertop for 90 minutes (Note if your initialized was fast less than about 12 hours... your second rise should only be 45 to 60 minutes If your initial rise took longer than 30 hours, your second rise may need to be 120 minutes or longer You will learn your starter's ideal timing the more you bake with this method.
(If your dough is too wet and sticky to handle, your starter is over 100% hydration. This card almost two ounces of starter feed it with four ounces of flour and 4 ounces of water, sit for one hour at room temp then refrigerate. Next day, repeat this step. Will bring your starter closer to the 100% hydration rate that works for this recipe. Salvage this dough by kneading in a little more flour until the dough is firm enough to shape.)
Score the loaf, either with a razor blade or lame, or with scissors. Place into a cold (Unpreheated) oven and turn the oven on to 425 and bake, covered for 45 minutes remove the cover and bake an additional 15 minutes. Remove from the baking vessel and cool before slicing.
In loaf pan - at about 25:49
oil pan shape dough to loaf, cover with 2nd pan. after rising, place covered in cold oven. as above.
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This recipe for Sourdough Easy Ben Star is from