Simple White Bread with Water Roux
Hi,
I made some Hokkaido Milky Bread using water roux starter - the only formula where I used this so far.
I had about 200g starter left over and wondered what to do with it -
I decided to make the basic white bread which I know quite a bit from porevious experiments.
The overall formula is simple: Flour 100%, water 70%, salt 2%, fresh yeast 2%
The amounts I used this time:
Flour is Shipton Mill No 1
Water Roux starter:
Flour 20g
Water 100g
Dough:
Flour 280g
Water 110g