This Malted Sourdough Formula Produces an Amazingly Soft Loaf
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- Опубліковано 5 чер 2024
- This malted sourdough milk bread has all of the amazing characteristics of sourdough while being super soft which makes this recipe perfect for a sandwich loaf. The classic combination of milk, malted barley and honey, delivers a flavour profile which is hard to beat.
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This channel is absolutely amazing, I've just started making sourdough starter this week and the plethora of recipes you produce makes me super excited. the video production is also legendary. You're the GOAT !
Just did it and what a wonderful flavory sourdough bread!!! The crust just crispy enough and the crumb soft and elastic, I could see the gluten strength. I made it with lactose-free milk and went pretty well.
Thank you so much, all of your recipes that I do they realky work! ✨👌🏻🥰
This guy is awesome.
Great video once again! I’m curious if you ever use a bread proofer. It looks like it would alleviate issues associated with varying climate conditions, and allow for more control of a baking schedule. I’ve not seen one in your videos so I’d like to know what you think of them.
How does it come that this loaf doesn't rip without scoring?
It's fully proofed before baking, so it doesn't have any oven spring to rip the loaf. This is normal for pan baked loaves.
This recipe has been added to my To Do list. Making a simpler sourdough sandwich loaf tomorrow, 1st attempt using a loaf pan, so it will be interesting.. I already know it is too hydrated for my flour … but we will try and hopefully learn. Cheers from Canada
You should try the 82% hydration, remember the dough won't be as wet when compared to using water. If it is a bit too sticky you can use the calculator to reduce the hydration the next time you bake it. It's good that you have a grasp of hydration levels in respect to the flour.
Love the malted barley
This is one for you Becky!
It’s laminating right now.. till 16:00.. then shaping etc..
Thank you for your detailed informative instructions 🙏🏼
Q. For the malted barley, do you make sure to use hulled barley? I ended up using a malted wheat used for beer brewing and the flavor was great!
Lecker 🍞😍🤤
Hi, would the malt powder be the same one I can get at a beer making supply store? Thanks!
Ok so I did have a starter..then got rid of it due to I wasn’t using it…so now I want to start it up again but I want to do it smarter then before..can u point me in the direction of starting it again and how to keep it goin without have so much waste! ..thank you!
bro! have you heard of liquid starter 1 starter: 1 flour : 5 water? its supposed to have a yogurty flavor - have you experimented with such a thing?
I haven’t tried sourdough sandwich bread yet. It sure looks delicious! I love your sourdough reboot recipe! Can I bake this bread right away instead of proofing it in the fridge overnight? Would it negatively affect the bread? Thanks so much for sharing your recipes, your knowledge and your tips! 😊
Yep, you can bake it straight after the ambient proof. You'll love the sandwich loaves, let me know how you get on :)
@@CulinaryExploration I made it and it is absolutely delicious! I did bake it at night and it came out perfect! Thanks so much for the recipe! The non-Diastatic flour was pretty pricey on Amazon. Is there a way we can make our own?
@@lainareeves3755 Awesome! Great job! I buy my malted grains from an online store for beer brewing. They have an extensive selection of grains which work perfectly for sourdough baking. I've explained how I prepare the malted barley in the blog for this recipe. You'll find it under 'Ingredient substitutions' - www.culinaryexploration.eu/blog/sourdough-milk-bread
@@CulinaryExploration Thanks again! I’ll check out your blog!
I keep waiting for the confirmation email to get your calculator and it doesn’t show up, not in the junk folder either😢
Hi, can I use 100% whole wheat flour? I can't eat white flour.
Yes but you’ll probably need to increase the hydration.
Thank you!
Hey, could you try this recipe. Less hassle and little effort Sourdough loaf:
**Unique Sourdough Bread Recipe:**
*Ingredients:*
- 50g sourdough starter
- 500g water
- 1kg bakers flour
- 4g yeast
- 200g water
- 20g salt
*Instructions:*
1. In a large mixing bowl, combine 50g of sourdough starter with 500g of water. Stir well to incorporate.
2. Add 1kg of bakers flour to the mixture and mix with a spoon handle until a shaggy mass of dough forms.
3. Allow the dough to rest at room temperature for 1 hour, then transfer it to the refrigerator for 24 hours.
4. After 24 hours, remove the dough from the fridge and add 4g of yeast and 200g of water. Knead the dough well to fully incorporate the ingredients.
5. Incorporate 20g of salt into the dough and continue kneading until well combined.
6. Allow the dough to rest for 30 minutes, then perform one lamination fold to enhance gluten development.
7. After an additional hour, divide the dough into two equal portions. Pre-shape each portion and let them rest for 15 minutes.
8. Shape the dough into its final form and place it in a banneton for proofing for about 30 minutes.
9. Preheat your oven to the desired temperature for baking bread.
10. Once proofed, carefully transfer the loaves onto a baking sheet or stone and bake according to your preferred method until golden brown and crusty.
11. Allow the bread to cool before slicing and enjoying your freshly baked sourdough loaves!
I tried making this bread this morning and it was a disaster. The dough was a thick batter, not what it looks like in the video when first mixed. I wonder if this is a European vs US flour issue. For context, I am an experienced bread baker.
I'm on with mine now and at the stretch and fold stage it was still very sticky but not impossible to work with using my bench scraper. I'm located in the UK but I use a good quality extra strong bread flour from Canada.
Agree! I have mine in the baking tin, but it is much closer to a batter than a dough. There was no shaping it. I poured it from the bowl into the loaf pan. I used good strong bread flour of 14% protein. I have very low expectations that this will be edible. How did yours bake up?
Mine was also very wet. I did knead in a bit more flour, still sticky but it worked out well.
Once in the loaf pan, it did rise and I got some oven spring (not a lot). The crumb was reasonably open. It is a sandwich bread, so you don't want big holes in it. The flavor was really good. The wet dough and long ferment have it a nice tangy taste. I'm going to try again this week. Good luck!