I have chickens, and we get about three eggs a day from them, so it goes without saying that eggs get incorporated into a lot of the food we make. What's more, I've been thinking about the SD I've been turning out, and while I like it quite a lot, I could go for a little less chew. Olive oil was a thought, butter, and I almost went with bacon fat (which I always have on hand in a chipped coffee mug in my fridge).
Ultimately I was shooting for a great breakfast slice to sop up runny egg yolk, and I couldn't be more pleased with the result. The crumb is just a tad more delicate than my standard SD, making not only a great sponge for my morning egg, but also a softer and more pleasant sandwich bread.
300g starter (100% hydration)
350g Bob's Red Mill AP flour
1 egg (50g)
Mix starter, egg and water in a large bowl.
Gradually stir in flour with a wooden spoon, then using fingers to incorporate the last of the flour.
Autolyse for 30 minutes.
Slap and fold for 7-10 minutes, incorporating salt as I go, until dough goes from stretchy and sticky to a smooth, shiny, yet still tacky consistency.
Bench rest 90 minutes, giving the dough stretch and folds every 30 minutes.
Bulk ferment for 3 to 4 hours.
Shape the dough and set it into a proofing container lined with rice flour dusted linen.
Proof for 90 minutes.
Bake in preheated clay cloche at 500 for 20 minutes, then uncovered at 450 for 30 minutes.