Two Secret Weapons in The Battle for an INCREDIBLY Soft Sourdough Sandwich Bread Recipe

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I wouldn't bake a sourdough sandwich loaf again without these two ingredients. I am still recovering from the shock of how soft and packed full of flavour this sourdough sandwich loaf is. This bread is completely plant based and delivers a real malty character. The shelf life is really good too.

Instagram:

Barley malt syrup:


Bread tins (Dimension: x x ):


Challenger bread pan:


Bench scraper / dough cutter:


Dough scales:


Precision scales (small quantities):


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Sample baking schedule:

Kitchen temp 32c / 90f

Day 1:

- feed starter
- Mix main dough (the time will depend on how long your starter takes to ferment), leave covered at room temperature for about 1-2 hours to get the fermentation going.
- Cover well and place in the fridge overnight

Day 2:

- Bring the dough out of the fridge, let it come up to room temp and finish proofing
- Shape and place in the bread tin, cover, proof
- Bake

Remember: Your times will be dependent on your temperature, starter and ingredients.
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STARTER:
100g Sourdough starter
100g Almond Milk (homemade or store bought)
100g Strong white flour. Mine has a protein content of

Mix the ingredients together and leave for the starter to ferment correctly.
Note: The almond milk starter produces just over the mount you will need for the recipe. This is to account for starter left in the jar or any little accidents! You can of course make the exact 250g if you prefer.

MAIN DOUGH
250g of almond milk starter from above
240g Almond milk (homemade or store bought)
25g Barley malt syrup
14g salt
400g Strong bread flour (mine has a protein content of 13%)

Add the water to large mixing bowl, follow up with the barley malt syrup. Give it a good mix and then add in the 250 grams of almond milk starter, followed by another mix. Add the flour and then the salt. Bring everything together into a rough dough and leave covered for 20 minutes.

Now you can work the dough for a couple of minutes to create a smooth dough. This is going to be baked in a loaf tin so you don’t need to go crazy working in lots strength. The long fermentation and strong flour will create the strength we need for this loaf. Once the dough is smooth work it into a ball and leave it covered at room temp to start the fermentation process.

Once the dough has begun the fermentation period and you can see the bread is rising you can cover the bowl well and pop it in the fridge overnight to extend the proof.

The next day remove the dough form the fridge, allow to come up to room temperature and finish proofing.

Shape as directed in the video and place int he tin. Allow to rise at room temperature. I like to sprinkle with flour but its personal preference

Bake for the first 40 minutes in a preheated oven (bake mode NO fan) at 220c / 430f. Remove from the tin, place back int he oven and continue to bake for another 5-10 minutes at 200c / 390f to colour the outside of the loaf.

Enjoy… Let me know what you think! Cheers, Philip
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