Master Class: Ben Starr's 10 minute Simple Sourdough (for lazy people!)

Introduction

This tutorial will guide you through the process of making a simple sourdough loaf using Ben Starr's 10-minute method, designed for those who prefer an easy and low-effort approach. With only 10 minutes of actual work spread over 24 hours, this recipe uses unfed starter and requires no preheating of the oven. Perfect for beginners and those looking for a no-fuss baking experience, let’s dive into the steps!

Step 1: Gather Your Ingredients and Tools

Before you start, ensure you have the following items ready:

• Sourdough Starter: Use an unfed starter.
• Flour: All-purpose or bread flour is ideal, but whole grain flours can also be added.
• Water: Room temperature.
• Salt: For flavor and flexibility.
• Baking Vessel: A Dutch oven or loaf pan.
• Kitchen Scale: Accurate measurement is crucial.

Step 2: Prepare Your Sourdough Starter

• Check the Texture: The starter should be thick or thin, depending on your preference.
• Do Not Pour Off Hooch: The liquid that forms on top (hooch) is good for your starter and should be mixed back in.

Step 3: Mixing the Dough

Combine Ingredients: In a large bowl, mix together

• 1 part sourdough starter
• 1 part water
• 2 parts flour
• 1/2 part salt
• Adjust for Inclusions: If adding ingredients like herbs or cheese, factor them into your total flour weight.

Step 4: Bulk Fermentation

• First Rise: Cover the bowl and leave it at room temperature for 8 to 12 hours, or until it has doubled in size.
• Refrigeration Option: If you prefer, refrigerate the dough for part of this time to slow down fermentation.

Step 5: Shaping the Dough

• Prepare the Dough: Once the dough has risen, gently turn it out onto a floured surface.

Shape into a Boule

• Use your hands to stretch and fold the dough into a round shape.
• If the dough is too sticky, lightly flour your hands or the surface.

Step 6: Second Rise

• Let it Rise Again: Place the shaped dough in a lightly oiled bowl or on a piece of parchment. Cover it and let it rise for 1 to 2 hours.
• Avoid Overproofing: Keep an eye on the dough to ensure it doesn’t overproof.

Step 7: Preheat the Oven

• Use a Cold Oven: Place your Dutch oven inside the cold oven and set it to bake at 450°F (232°C). This method allows for better crust development.

Step 8: Scoring the Loaf

• Prepare for Baking: Once the second rise is complete, gently transfer the dough to a piece of parchment.
• Score the Dough: Use a sharp bread knife to make a few slashes on top of the loaf to help it expand during baking.

Step 9: Baking the Bread

• Transfer to Oven: Carefully place the scored dough (on parchment) into the hot Dutch oven.

Bake

• Bake for 30 minutes with the lid on.
• Remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown.

Step 10: Cooling and Storing

• Cool Completely: Allow the bread to cool on a wire rack for at least an hour before slicing.
• Storage Tips: Use beeswax cloth for storing the bread and avoid refrigerating it, as this can dry it out.

Conclusion

Making sourdough bread can be simple and enjoyable with the right method. By following these steps, you can create a delicious loaf with minimal effort. Experiment with different flours and inclusions to make the recipe your own. Happy baking!