Soft & Voluminous Loaf
Whenever I make bread my main goal is volume. Admittedly this isn't the most rewarding feature of bread but I am a technical junkie and love taking things to the limit. Not to mention, I love super-light bread.
This loaf is somewhat akin to the improved loaf  I made a few months ago but uses acidity from sourdough to boost volume. Milk and diastatic malt are used to soften the crumb.
320g Very strong Allinson flour (High gluten)
200g Skimmed milk
153g 00 flour
~77g Italian sourdough (~45% hydration)
55g Wholemeal flour
22g White spelt
22g Red malt
6g Diastatic malt
2g Instant yeast
Mixed dry to wet. Fermented 3-4hrs @ ~30C until tripled. Kneaded by hand until satisfied, 5-10 mins á la Bertinet.
Rounded and left to rest for 20-30 mins at which point it was significantly swollen.
Shaped tightly and placed in the tin.
Proved for 45mins-1hr. Baked with steam, oven off for first 8 of a total 45mins.