35% stiff starter ( converted from using 50% hydro from a liquid )
20% whole wheat
15% butter added last
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
Impressive result. Looking at that I'd think it was a tangzhong bread.
Do you need to use a stiff starter with sourdough sandwich loaves so they don’t get so sour? This bread is gorgeous!
yes , as a low hydro starter will not have huge acid load