WW Laminated Sandwich Loaves with Sourdough - want some golden bricks to your profile?
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).
For my new mini Chinese pullman pan, I used one group of braid, weighting 225-250g for all 3 strands together.
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.