The days are getting warmer and my sourdough starter is in full bloom. I love cooking with the discard but I try to keep baking at minimum when the temperatures get too high.
This recipe is very quick and doesn't take long to bake so I can prepare it in the evening and bake it first thing in the morning. I love that there is no need to use fed or active starter, no kneading and no shaping for this light and fluffy loaf.
What I am discovering is that the easier I am about this process the better the results seem to be. Baking should be fun!
1/2 cup cold, unfed starter
1/2 cup water, room temperature
1/2 Tablespoon sea salt
1 Tablespoon honey
1 Tablespoon oil
1 1/2 cups all-purpose flour
1 - 2 Tablespoons Everything Bagel Seasoning (optional)
In a large mixing bowl dissolve starter in water. Mix in salt, honey, oil and flour until well combined. You can do a couple of stretch and folds but it's not required.
Cover and let rise at room temperature overnight.
Next day, scoop sourdough into oiled loaf pan. Cover and let rise 1 hour.
Preheat oven to 450 degrees.
Sprinkle top with everything bagel seasoning and bake 30 - 40 minutes until golden brown.
Let cool completely before slicing.
This recipe can be cut in half for a smaller loaf, perfect for 1 -2 people.