![]() The intention for this recipe is for it to be a same-day dough, meaning you mix in the morning, and you bake in the late afternoon. Recommended reading: the best way to store flour for the longest shelf-life. Also, you might want to strengthen the dough up front, either through folds in the fold or a more intensive strengthening technique such as slap and fold. Then, follow the rest of the process in the Method, below.įlour note: If your “all-purpose” flour is lower in protein than the flour I used, King Arthur Flour Unbleached All-Purpose at 11.7% protein, you might want to keep an eye on the hydration as you're adding water in the mix and add less if the dough feels overly wet. See my guide to the autolyse technique for more information on its benefits → Because all-purpose tends to mix up to a softer, slack dough, lowering the hydration brings strength and makes for a loaf with more rise and a crunchier crust.Īdditionally, I cut out the autolyse time for this recipe, but if you'd like to bring a little more strength to this dough and reduce mixing time (which is already minimal!), you could autolyse for 30 minutes: mix the flour and water in the mixing bowl and let sit, covered, until your sourdough starter is mature and ready to use. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is slightly reducing the hydration, especially if there are no whole grains in the recipe. You can substitute flour: use 5% (23g) whole grain rye, or 10% (46g) whole wheat flour (remove that amount of AP flour) without modifying the rest of the formula.You can add up to 15% mix-ins: walnuts, pecans, seeds, or dried fruit.It makes a single loaf of bread, no scaling or dividing dough.There is no need for a levain, use your sourdough starter in the mix.It's a same-day bread, meaning the day you mix is the day you bake.It uses only one type of flour: all-purpose white flour.They're different, but both practical ways to sneak baking in more often than not. What could be better? And while it's similar to my recent simple weekday sourdough, it's just a bit different, using different flour and a modified timeline. It begins with your mature starter in the morning and ends in the late afternoon with a fresh loaf of bread ready for dinner. ![]() This recipe makes a single 900g loaf of bread all in a single day. But even when abundant flour choices return to the market, this same-day sourdough bread with all-purpose flour might become a weekly staple in your kitchen. I've received many emails and comments from readers asking for a straightforward recipe using 100% all-purpose flour since that's what many of us have in the pantry right now. Flour at the market is hard to come by these days, but even if it is at the market, this recipe comes together so quickly and with such little effort it's hard to imagine not wanting to throw this together every day during the week (since we're home anyway, right?).
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