The reason I came up with this recipe is because there were many requests on Instagram for a 100% sourdough recipe with less tang. This Squishsquishbread recipe is well loved, and after a few trials on my own, I could finally publish the recipe. The method is lengthier because of the stiff starter prep, but the final product is well worth it. Furthermore, many of you who prefer to make this type of slow breads really enjoy the process anyway. So here you go.
Recipe makes 2 loaves 20*10*10cm
Prepare sweet stiff starter and tangzhong in the morning. Stiff starter should at least 3X in 5 hours at 28C.
70g active liquid starter at peak
140g flour
53g water
30g sugar
If you want to let it proof overnight to mix your dough early in the morning, you can use the ratio below. It peaks in about 8 hours at 28C but it's much cooler at night (esp if you have AC on) so you might have longer (depends on your starter strength)
50g starter
150g flour
63g water
25g sugar
** Be sure to use active starter to build this stiff starter to minimize leavening problems **
Tangzhong
40g flour + 200g milk
Main dough
All of sweet stiff starter
200g tangzhong (if you use all, dough will be more wet)
Bread flour (12-13% protein) 415g
Sugar 30g
Salt 10g
1 large egg + milk = 200g
Sweetened condensed milk 50g
Softened unsalted butter 50g
Mix all ingredients except butter until dough is strong. Then add butter and mix until you reach windowpane. Ball up the dough and let it rest in a greased bowl (covered) for an hour.
Divide the dough into 6 equal balls and rest 15 mins. Shape then proof in the tins (3 balls each tin) until the dough reaches 90% of the rim. For me, at 28C, this takes about 4-4.5 hours.
Bake both loaves together at 175C for 33 mins. Each oven is different, so please adjust accordingly. If your bake comes out too light for your taste, bake at a higher temp. If it's too dark, lower the temperature. If your bread shrinks after bake, it means the bread is under baked and for the next bake, add 5-10 minutes oven time.
Baked loaf, compared to the original yeasted recipe, is less tall, with a more gentle oven spring. You can see signs of fermentation on the skin of your bread and there is also very slight sourdough tang (noticeable if you have sensitive taste buds) which adds character to the taste profile.
This bread tastes amazing, if you have the time to make it. Try it if you haven't, then decide for yourself if you want to repeat the bake.
Happy baking!
Lily
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