Sourdough Everything Monkey Bread
This sourdough monkey bread I made was pretty good. The recipe is from Instagram, I kept seeing a bunch of “sandwich bread” recipes on a day when I was trying to maybe make sourdough babka, but I got lazy and ended up just making this dough. It is very simple, very easy to handle, and turned out very soft and nice.
I had just impulse bought everything bagel seasoning from Costco to put on avocado toast or something, but since I have way too much of it, I sprinkled some on before baking and it was very good. Next time, I’d definitely add a bunch to the dough itself during one of the folds. And I think I might actually make this one again, since it was pretty low maintenance for a good result.
This is actually making me realize that I have a Costco sized bag of peak ripeness avocados that I have to use in like 3 seconds or they’ll be rotten. That’ll be the next post, I guess.
Sourdough Sandwich Bread
You can obviously make whatever soft fluffy style bread shapes with this. I made a monkey bread and a mini loaf. I turned most of the mini loaf into croutons, and they were very light and crispy croutons, and wasn’t too painfully crunchy to eat.
Measure into the mixing bowl of a stand mixer (I prefer to do wets first):
190g water
8g fine salt
25g okinawa brown sugar
12g milk powder
187g AP flour
100g whole wheat flour
25g rye flour
75g levain
Mix on med-low speed for about 5 minutes, then thoroughly mix in:
35g butter, softened
Bulk ferment for 8 hours at a cool room temperature, or until about doubled.
Whenever convenient during this period, give it 1-2 turns.
Retard overnight.
The next day, let it sit at room temp a little so it’s easier to shape.
Shape into a loaf, or divide into little balls and roll into mini boules for monkey bread. Or shape individual rolls and make pull apart dinner rolls.
There are a million and one ways to shape everything, and it’s easier to just watch youtube videos of this.
Proof for about 5 hours in a warm-ish place, or until very soft and volumous.
Score (optional). Brush with egg wash and sprinkle everything bagel seasoning and a generous pinch of maldon (also optional).
Bake at 400F until dark and shiny. (Can tent with foil if it gets too dark before the bread is baked). For a mini-monkey bread, this was about 20minutes.
Notes
Even fewer pictures than usual, because I wasn’t really planning on blogging about this. But I’m pleasantly surprised by the low effort and high reward, so I decided to document it.
The dough was very easy to work with in cooler temperatures. It was very cold last week, so I ended up proofing it in my over-the-stove microwave, with the stove lights and microwave lights on (door to microwave just barely not closed), and it was the perfect little warm box.
The final proof doubles to triples in volume, so make sure to place the dough balls with plenty of space in between. I wish I had concrete numbers, but I just went by eye.