This is adapted from Mike Sorokach recipe for sourdough white loaf bread. This recipe is available on the Facebook Bread Baking group.
I have tweak it to suit my starter which is a wholemeal one
Makes a 9x5 inch bread loaf
Ingredients:
1/2 cup milk + 2 teaspoon as required
1/2 cup spring water
1 cup of wholemeal fed starter- my starter sits on my bench and is fed daily so no refresh required here
1 tsp sugar
2 tsp salt
30gm butter
3 1/2 cup flour
1/2 flour as required( I only use 1-2 tbsp)
Directions:
Place all liquid, starter, sugar, butter and slate into the mixer
Add 3 1/2 cup of bread flour and mix on Speed 2 for 10mins
I added more milk and abit more flour just to make it soft and elastic. The problem with wholemeal is it gets more dry and it might yield a drier bread.
Once it passes the window pane test I stopped
I covered the bowl and let it double the size but with home made starter I just make sure it pass the poke test despite not being doubled
Slowly deflate dough and start shaping. I just shaped it into a log and place it in a baking paper lined tin to proof second time
Once it hits the top of the loaf and pass the poke test, preheat oven too 220C
Brush top of bread with melted butter and bake for 20 mins
Take it out and brush with butter again and bake for another 10 mins or until internal temperature is 190C
No comments:
Post a Comment