Enriched true-sourdough trial #1-2: fixes to my SD 'roti gambang'

I did fixes to my previous roti gambang (look mom! I made a hyperlink! 😂). The fixes are both cosmetic and formula-wise. The previous one was somewhere between pain brié and brioche, this one is somewhere between pain brié and pain viennois. So this batch tastes lighter and looks more refined too. I added candied orange peel to differentiate it from my to-be-tested cinnamon rolls (with interesting twist!), so they won't cannibalise each other.

I'm excited for Cariah Marey's improved leavening power. At 50% sugar saturation, she can double a levain stage in 5 hours. However, since the final dough were so heavy in bananas inclusion, final proof took 9 hours. But as a whole, the fermentation only took 19 hours (8 grams of starter for 500 grams of total flour). She might have already outperformed some of other types of sweet starter (not to mention it's hot in here, and I'm too lazy with pH or temperature measurement, or to do any cold temperature tricks) I'm proud to be her pimp! 😆

She is 4:2:1:1 fine-bran:water:lactose:butter at the moment.

I learned that store bought pandan sediment will split further after freezing. I use the clear part for dough that shouldn't be green for flavor, the green part I'll use for other bakes that need to be green. I used the clear part in this batch but "off label".

Change log:

• Increased dried bananas from 20% to 30%
• added 1% candied orange peel. I used leftover candying syrup as syrup glaze
• reduced VWG
• Reduced butter from 35% to 25%
• no more all eggs. Only one egg for 500 grams of total flour, remaining liquid is water.
• Used hotdog bun molds, and baguette viennois makeup.
• Increased palm sugar to 19,8%

Verdict

The bananas really came through, and the candied orange peel brightened up the overall flavor, without making the buns taste too orangey. It's also lighter. And the high sugar saturation and low hydration really are safety nets to prevent dough getting acidic, so I won't be worried with extra long final proof. I might try adding molasses next time. 

I'll put the formula down here for 2 days, otherwise deleted. I'm getting ready for my cinnamon rolls. My lean bran starter is about to be fully recovered after severe abuse, then I might make a dedicated post on my Desem-inspired starters featuring two different types of sugar, or should I call them, Jaysem starters (ha!)

Jay