The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Recipe for Soft Sourdough - Need opinion

cjweaver13's picture
cjweaver13

New Recipe for Soft Sourdough - Need opinion

I have been making some really good wonder bread style soft bread, and want to try with sourdough. Here is my adaptation and "wonder"ing (see what I did there?) what you all think. 

  • 400g strong flour    
  • 100g whole wheat 
  • 300g water
  • 28g butter (2 tbsp.)
  • 30g dehydrated milk powder
  • 30g potato flakes (instant mashed potatoes)
  • 10g salt
  • 25g granulated sugar (optional)
  • 125g starter

Mix and knead like normal. Bulk ferment ~4hrs. Shape and refrigerator in 10x5 about 18 hours. Let come to temperature and rise about 2-3 hours and bake 40min @ 375°F. Pray to the bread gods it's good. If the latter untrue, feed to squirrels :) 

 

hreik's picture
hreik

how much sourdough starter are you planning to use?

cjweaver13's picture
cjweaver13

woops, forgot to include. I've been running about 25% so in this case about 125g of mature starter at 100% hydration

hreik's picture
hreik

need a tad more liquid, but you can always add that if your dough feels stiff.  Question for you.... what is the protein %age in your strong bread flour?  I'm asking b/c you might get a softer crumb by also using AP flour... like 1/2 and 1/2.  Just thinking aloud here.

 

cjweaver13's picture
cjweaver13

So I use AP in the regular bakers yeast recipe, but wasn't sure if I'd get enough rise using starter. The bread flour is KA and I believe just shy of 13% and the wheat is slightly above 14%. I could of course try AP and some vital wheat gluten

hreik's picture
hreik

Just try out your recipe and see how it goes.  It looks great to me and I'm betting you'll get a lovely loaf

Mini Oven's picture
Mini Oven

Squirrels will have to find some of the nuts they buried last fall.  :)