My parents do not fancy the harder ‘artisan-style’ bread. So I’ve been searching for sourdough bread recipe that yields soft bread. I’ve found one, but to make that, I need to build up my Chu.
Chu has been sitting outside for 5 days so far, gaining ‘strength’. Once ready, I shall attempt a 100% wild yeast leavened soft bread. Can’t wait. So in the meantime, I got a heck of a lot of discard to use. Therefore, I made this deliciously light oat toast bread, adapted from the talented Honeybeesweets88.
Sourdough light oat toast
- 360 grams 100% sourdough starter (I used starter discard not more than 4 days old)
- 284 grams bread flour
- 85 grams water
- 7 grams salt
- 13 grams milk powder
- 149 grams bread flour
- 50 grams oat flour
- 27 grams milk powder
- 7 grams salt
- 80 grams sugar
- 80 grams egg
- 80 grams milk
- 5 grams instant yeast
- 66 grams unsalted butter, softened
- Mix starter, flour, water and milk powder in a large bowl. Knead to form a soft dough. Once dough is formed, add in salt and knead lightly to combine. This should take about 5 minutes by hand. Place in a lightly greased large bowl, cover with cling wrap and place in fridge for at least 17 hours.
- For main dough, mix everything except butter. Knead to form a rough dough. Tear preferment into small pieces and knead in. When a pliable dough is formed (or medium gluten development), add in butter and knead till windowpane stage.
- Proof in a lightly greased bowl for an hour, or until doubled in size.
- On a lightly floured counter, press down and knead dough lightly to remove gas.
- Divide into your desired portions. Roll into a ball, cover loosely and leave to rest for 10 minutes.
- Roll out each ball of dough into a rectangle. Fold in the longer sides towards the center. Pinch to seal. Roll up. Place in desired tin.
- Proof for an hour. Preheat oven to 350 F.
- Bake at for 45 minutes or until bread internal temperature reaches 200 F.
- Remove from tin immediately and let cool completely.
I squeezed 900 grams of dough into 1 standard Asian-style pullman tin and the remaining 380 grams into a mini pullman tin. I should have listened to my gut feeling and just used 800 grams for the standard tin. It erupted out of the tin in the oven. I didn’t think the oven spring would be that fantastic. The dough had proofed to 95% full when I started baking it. 😛
There is no sourish tang at all. If you prefer more sour in your bread, reduce the instant yeast used in the main dough and lengthen the final proofing time. This bread was made at night, hence proofed around 27 C. I was short of time since I made it during a work week, so 5 grams of instant yeast was added to speed up the process. Considering the epic bread eruption I experienced, perhaps 3 grams is sufficient. Hmm, I should never underestimate the power of Chu’s discards.
Oat flour can be increased for more fragrance. This is a milky bread with quite a bit of egg in it. The bread is a light yellow color, due to the egg and the milk powder. I used full cream milk powder.