The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stiff starter soft loaves

kerry tan's picture
kerry tan

stiff starter soft loaves

Comments

kerry tan's picture
kerry tan

35% stiff starter ( converted from using 50% hydro from a liquid )

80% BF 

20% whole wheat 

15% butter added last

2% salt

66% hydro 

mix till moderate gulten, bulk 2 hours with 1 SF

shape and proof till double at 25c 

bake at 190c for 25 mins in a pullman

Filomatic's picture
Filomatic

Impressive result.  Looking at that I'd think it was a tangzhong bread.