https://www.copymethat.com/r/78Ptgxsj5/wholemeal-soft-bread-hybrid-sourdough-di/
141681727
GePnM5E
78Ptgxsj5
2024-10-05 13:13:40
Wholemeal Soft Bread (Hybrid Sourdough Discard)
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Ingredients
- subheading: Yudane:
- 65g bread flour (I used Japan high gluten flour, 12% protein)
- 65g boiling water
- subheading: Main Dough:
- 105g bread flour (I used Japan high gluten flour, 12% protein)
- 65g wholemeal flour
- 180g sourdough discard (almost a week plus old discard) *
- 1.5g (about ½ tsp) instant yeast
- 15g caster or brown sugar
- 1 tsp salt
- 50g full cream milk (whole milk), reserve 10g first, add in later if too dry. I used all 50g
- 40g egg, whisked (from 1 medium size egg)
- 30g butter, room temperature
- note: I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.NON YUDANE METHOD
- 170g bread flour (I used Japan high gluten flour, 12% protein)
- 65g wholemeal flour
- 180g sourdough discard, cold (almost a week plus old discard)
- 1.5g (about ½ tsp) instant yeast
- 15g caster or brown sugar
- 1 tsp salt
- 105g full cream milk (whole milk), reserve 10g first, add in later if too dry. I used all 100g
- 40g egg, whisked (From 1 medium size egg. Use the balance for egg wash)
- 30g butter, room temperature
- subheading: Egg Wash (Optional):
- Balance of whisked egg from the above 1 tsp water, whisked
Steps
Directions at bakewithpaws.com
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