April 11, 2019 - 10:53am
New Recipe for Soft Sourdough - Need opinion
I have been making some really good wonder bread style soft bread, and want to try with sourdough. Here is my adaptation and "wonder"ing (see what I did there?) what you all think.
- 400g strong flour
- 100g whole wheat
- 300g water
- 28g butter (2 tbsp.)
- 30g dehydrated milk powder
- 30g potato flakes (instant mashed potatoes)
- 10g salt
- 25g granulated sugar (optional)
- 125g starter
Mix and knead like normal. Bulk ferment ~4hrs. Shape and refrigerator in 10x5 about 18 hours. Let come to temperature and rise about 2-3 hours and bake 40min @ 375°F. Pray to the bread gods it's good. If the latter untrue, feed to squirrels :)
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how much sourdough starter are you planning to use?
woops, forgot to include. I've been running about 25% so in this case about 125g of mature starter at 100% hydration
need a tad more liquid, but you can always add that if your dough feels stiff. Question for you.... what is the protein %age in your strong bread flour? I'm asking b/c you might get a softer crumb by also using AP flour... like 1/2 and 1/2. Just thinking aloud here.
So I use AP in the regular bakers yeast recipe, but wasn't sure if I'd get enough rise using starter. The bread flour is KA and I believe just shy of 13% and the wheat is slightly above 14%. I could of course try AP and some vital wheat gluten
Just try out your recipe and see how it goes. It looks great to me and I'm betting you'll get a lovely loaf
Squirrels will have to find some of the nuts they buried last fall. :)