Tweaked this recipe with natural additives, to get a real soft and fluffy white loaf, with a long shelf life.
Took me a while and a bit of experimentation, but the taste is great, very soft textured crumb and medium soft crust. Greatly improved shelf life.
Great as is, with butter, or for sandwiches.
Yield | |
---|---|
Prep time | 4 hours, 10 minutes |
Cooking time | 40 minutes |
Total time | 4 hours, 50 minutes |
Nice oven spring, do not over proof. I find a slight difference in flour, milk content or baking time makes a substantial difference. Try and get as close as possible to the recipe.
PS. Conventional recipe, PR book was just there to help the photography.
Links
[1] https://www.thefreshloaf.com/node/17766/white-bread-flour
[2] https://www.thefreshloaf.com/node/30369/sugar
[3] https://www.thefreshloaf.com/handbook/salt
[4] https://www.thefreshloaf.com/node/7416/ascorbic-acid
[5] https://www.thefreshloaf.com/node/4834/vital-wheat-gluten
[6] https://www.thefreshloaf.com/node/16048/olive-oil