This is still work in progress. Its not there yet. The goal is to create a more dense white loaf with a round full taste. It does not aim for the exceptional taste or consistency, but rather to be a perfect neutral base for any kind of toppings.
Instructions
As I did not have much time today I just mixed all ingredients together without autolyze.
For a normal timetable, let the bread rest for 4 hour at room temperature before shaping and another 2h of proofing. Bake it at 250 degrees in a Dutch oven for 20 minutes closed and another 20 minutes at 200 degrees with the Dutch oven opened.
Ingredients V2
- 500g fine wheat flour
- 175g milk
- 175g water
- 75g sourdough starter
- 10g sesame seeds
- 10g salt
Notes: still a bit too less hydration, maybe try 70% nex time. Also the dough with milk seems to handle quite differently than my normal sourdough. Maybe reduce the milk next time a bit to get a better feel for it
Ingredients V1
- 500g fine wheat flour
- 150g milk
- 150g water
- 75g sourdough starter
- 10g sesame seeds
- 10g salt
Note: taste is amazing, but too little hydration, try 65% next time. Maybe add a bit of butter (15g maybe) next time.
Experimental Timetable
As it is too late to have a normal bulk fermentation I let the dough rest for 1h at room temperature and over night in the fridge.
I let it rest at room temperature in the morning for 1h before shaping and a 1h bulk fermentation. I baked it as described above. The result however was not that great as you can see in the picture. I also had an issue when opening the Dutch oven. The bred did took a bit of a fall. In the end the bread was very spongy in the inside. I think the general approach for a long first fermentation could work, but it has to be controlled a bit better. Maybe first get the dough down, then retry it.
