Today I share three recipes to put your sourdough starter to use. Opening with hamburger buns, moving on to a no-knead, no-fuss sandwich type bread (courtesy of Karen, from Karen’s Kitchen Stories), and wrapping the post with my favorite type, a rustic, spicy loaf.
SOURDOUGH HAMBURGER BUNS
(from the Bewitching Kitchen)
80 grams bubbly, active sourdough starter at 100% hydration
240 grams whole milk, warm
430g all-purpose flour, divided
45g butter, softened
egg wash (1 egg beaten with a little water)
sesame seeds, black and white
In the bowl of an electric mixer with the paddle attachment, mix sourdough starter, milk, 1 egg, yeast, salt, sugar and 300 grams of flour on medium speed until a loose, shaggy dough is formed. Cover the dough with a damp cloth and let rest in the bowl for 30 minutes.
Change to the dough hook, knead the dough for 7-8 minutes, gradually adding an additional 130 grams flour and the butter in small amounts. The dough should be soft and slightly sticky, but pulling away from the edges of the bowl as it kneads. Transfer the dough to an oiled bowl and keep at room temperature for the bulk proof for 4 to 5 hours. It will not double in size, but it should expand and feel “lighter.
Divide the dough into six portions (about 120 g each). Form into tight little balls and allow to proof at room temperature for 2 to 3 hours. Heat the oven to 375F, brush the surface of the rolls with egg wash and sprinkle sesame seeds. Bake for about 20 minutes, until golden brown and internal temperature of 190F. Cool completely on a rack before slicing.
to print the recipe, click here
Comments: My only issue with the recipe is that the dough took a very long time to proof and did not seem to expand that much. The enrichment of the dough with added fat slowed things down a bit. However, they had excellent oven spring. I still want to do the tangzhong method with sourdough, so stay tuned for that. I see recipes that add a touch of instant yeast to speed things up, but I decided to go through a pure sourdough method this time.
Moving on, a recipe from my friend Karen, which I made right after she blogged about it, but as usual, it takes me a little time to make things show up in the blog. If you are in the initial steps of your sourdough journey, this is a very relaxing bake, I urge you to give it a try.
SOURDOUGH NO-KNEAD SANDWICH BREAD
for recipe, visit Karen’s site
Sometimes it is nice to have a bread in the traditional loaf format, perfect for sandwiches and also to make croutons, if you so desire. I want to bake another loaf again very soon. Thank you, Karen!
Finally, a sourdough with a lot of flavor, thanks to Penzey’s, my favorite online source for all things spice…
SOUTHWEST SPICE SOURDOUGH LOAF
(from The Bewitching Kitchen
385g white bread flour
16g whole-wheat flour
1 + 1/2 to 2 tsp Southwest Seasoning Mix (Penzey’s)
65g sourdough starter at 100% hydration
Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.
When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the two types of flour, the spice mix and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.
Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.
Next morning, heat the oven to 450F. Invert the dough over parchment paper, rub gently white flour on the surface. Score with the pattern of your choice using a brand new razor blade.
Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.
to print the recipe, click here
Comments: I often run into the “problem” of excessive oven spring ruining my scoring. But I admit, it is not a bad problem to deal with, it just means your starter is doing its job. This was such a great bread, you can use other mixes if you like, or make your own, paprika, cumin, oregano, garlic, onion, are some of the components of Penzey’s mix.
I hope you like this trio of sourdough options. Now that the weather is turning cooler, it’s definitely time to bring the starter to play more often.
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