The reason I’ve been baking many sourdough breads these past weeks is this white toast bread.
This sandwich loaf is 100% sourdough leavened. About 780 grams leavened by 23 grams of 100% hydration sourdough. Amazing eh? Brings to mind the verse at Galatians 5:9 – A little yeast works through the whole batch of dough.
The result of the patient feeding of my Chu, is a soft white toast bread that is comparable to those leavened by instant yeast.
However, I do not think many people will have the time and patience to plan for this bread.
The source is a very talented baker who goes by the name of txfarmer ying. I first read her posts on The Fresh Loaf. She impresses with her dedication to baking the best she can. Even during warm Texas summer, she is able to make the most gorgeous croissants. The honeycomb structure in her croissants makes me suck in my breath in wonder. I absolutely salute her and her determination.
Sourdough white toast bread (from txfarmerying)
- 23 grams 100% hydration sourdough starter
- 37 grams water
- 69 grams bread flour
- 132 grams strong bread flour
- 212 grams bread flour
- 26 grams sugar
- 9 grams salt
- 9 grams milk powder
- 21 grams egg, lightly beaten
- 85 grams milk
- 164 grams ice water
- 21 grams unsalted butter, softened
- All of the pre-ferment dough
- For pre-ferment, mix everything in a bowl and knead till a soft dough is formed. Cover with cling wrap and leave for 12 hours at room temperature. I did this at night, where the temperature range would be between 27-28 C.
- For main dough, except for butter and salt, mix everything else in the mixer until a soft dough is formed. Rest for 30 minutes.
- Add in salt and knead till medium gluten stage.
- Add in butter and knead till windowpane stage.
- Place in a lightly greased, shallow container with a cover, for easy folding. Proof dough for about 4 hours at 23 C. Fold dough at 1st, 2nd and 3rd hour of proofing. Check if dough is fully proofed by pressing on it lightly. If the indentation does not rise back, it is ready.
- Scrape dough onto lightly floured counter. Knead lightly to remove gas. Divide dough into desired portions. Roll into a ball. Cover and let rest for 15 minutes.
- Roll out dough and roll up into swiss roll if making into a toast bread. Place into tin.
- Proof for 4 hours at 25 C.
- 30 minutes before proof time is up, preheat oven to 200 C.
- Bake at 200 C for 45 minutes, or until bread internal temperature registers 95 C.
I shall try bagels next. 😛 What!? Dad, it’s not bread!