The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough viennoise

Abelbreadgallery's picture
Abelbreadgallery

Sourdough viennoise

Sourdough viennoise. Sandwiches for the weekend. 1 kilo bread flour + 600 ml milk + 50 gr sugar + 100 gr butter + 20 gr salt + 300 gr of mature stiff sourdough. Two hours of bulk fermentation. Once shaped, I let rise around 4 hours at room temp. The main key aspect in this bread is getting a good temperature of the dough in the mixer (26 to 28ºC). If you achieve it, the result is guaranteed.

See you. Abel (Mexico).

Lazy Loafer's picture
Lazy Loafer

Does this have a soft, close crumb, Abel? It looks like a very nice sandwich bread, and I bet it has more flavour than your usual store-bought version of white bread!

pul's picture
pul

Very nice! When you say mature stiff sourdough, what's the hydration? 

Abelbreadgallery's picture
Abelbreadgallery

If you wanna make a stiff sourdough, just take your starter and mix with 2 parts of flour and 1 part of water. For example, 100 grams of liquid starter  + 200 grams of flour + 100 ml water. So it's 150 ml water x 250 flour = 60% hydration.