The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WW Laminated Sandwich Loaves with Sourdough - want some golden bricks to your profile?

txfarmer's picture
txfarmer

WW Laminated Sandwich Loaves with Sourdough - want some golden bricks to your profile?

Sending this toYeastspotting.
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I am glad that my post on laminated sandwich loaves got a lot of interests, here's a variation on that formula. Changes I made this time:
1) In the main dough I used 103g of ww flour and 258g of bread flour, rather than 361g of bread flour, which brings the ww ratio to be 20% for total formula.
2)Did two folds (one 4-fold followed by a 3-fold), rather than 3 folds (one 4-fold followed by 2 3-folds)
3)Used differnt tins. For the "golden brick tin" (which is quite common in China), I used 3 groups of braids, each group weighted 120g (for all 3 strands together).
Before proofing

After proofing

For my new mini Chinese pullman pan, I used one group of braid, weighting 225-250g for all 3 strands together.
Before proofing

After proofing

Everything else remained the same, the mini loaves were baked uncoverd.

The "golden brick" was baked covered, to create ...well a brick. One less folding lead to less layers, but each layer is more dinstinct. BTW, the folden brick loaf needs to be cooled on its side like below to avoid sinking on the top.

Crumb is still very open, but one less fold lead to less holes, but each hole was larger. Apparently the "industry standard" for such breads only require two folds (4-fold and 3 fold like what I did for this variation), but some customer (including me) prefer the more even crumb of the 3 folds process. 20% of ww flour does bring an extra dimention to the flavor profile, I like it better than the all white flour version.

Had some extra dough in the end, so I just divided them into 3 strands, made a braid, rolled up, and dumped into the copper tin in the picture below. It turned out much better than I expected!

This style of bread is easier than croissants and danishes since the final dough doesn't need to be rolled out as thin. The trick is to figure out how much dough to use for your particular tin, and how to group and arrange the braids.

Comments

loydb's picture
loydb

I really like those!

 

txfarmer's picture
txfarmer

Thanks!

lumos's picture
lumos

Such beautiful loaves, almost too pity to eat!  As inspiring as ever.  Thanks for sharing. :)

eliabel's picture
eliabel

Very beautiful, Txframer! Bravo! The round ones are just amazing.

txfarmer's picture
txfarmer

I like the round one a lot too, a happy accident.

 

txfarmer's picture
txfarmer

Hey! This bread must be a familiar sight to you, since it's quite popular in Japan?

lumos's picture
lumos

Yeah, but not so many people laminate as finely as you did.  It's truly stunningly beautiful!  Besides, the laminating craze started over there well after I came to UK, and I tend to bee-line to French-style boulangeries when I go back there on holiday than the bakeries who sell those kind of 'Japanese-style' breads. 

Ever thought of sprinkling chocolate chips or chopped nuts or other tiny goodies when laminating? ...... or have you done it already? :p

txfarmer's picture
txfarmer

Oh, I have sprinkled! In fact sprinkled might be an understatement. I have "piled on" bacon and cheese, it's delicious, but against every healthly eating advice out there! :P

Mebake's picture
Mebake

Lovely, lovely..... oh my, Txfarmer!

 

txfarmer's picture
txfarmer

Thanks, Mebake!

 

FlourChild's picture
FlourChild

Those are amazing, I think the open crumb on the inside is just as great as all those beautiful layers on the outside!

txfarmer's picture
txfarmer

Thanks! I love the crumb also.

jarkkolaine's picture
jarkkolaine

These are very beautiful loaves, and they must be delicious too... What an inspiration!

txfarmer's picture
txfarmer

They do taste very good, thanks for the compliment!

dmsnyder's picture
dmsnyder

David

txfarmer's picture
txfarmer

Thanks David!

SylviaH's picture
SylviaH

These loaves have to be so delicious and fun to eat.  Beautifully done, txfarmer!

Sylvia

txfarmer's picture
txfarmer

Thanks Sylvia!

Mini Oven's picture
Mini Oven

don't eat them!     they are terribly inviting to bite into!    

i'd like to see this in rye.  drat...    i'm doomed...

txfarmer's picture
txfarmer

Too late, they are already in the tummy, yum....

Rye huh? Ha, I have some ideas.

bnom's picture
bnom

Welcome to Seattle txfarmer (and I think you should keep the name).   I have sent you a personal message  via TFL to welcome you to Seattle and extend an invitation to coffee. 

 

txfarmer's picture
txfarmer

You are so nice! We should definitely get together -- maybe after the city defrosts from this storm. ;)

isand66's picture
isand66

Your bread looks amazing.  I do have to say I travel to China 4-5 times a year on business and I have never seen this style of bread before.  I generally don't get to go to many places that would be selling this and when I'm in Hong Kong I'm usually only there for a night before I go onto the mainland.

Will have to be on the look-out next time.