Week 130: $5K starter dough bread

This bread recipe has an interesting name, but I am not so certain of how the name came about other than that the inventor spent $5K to get the recipe.It involves using half the dough as a starter, presumably to develop the nice and fluffy crumbs. Since I am still on the lookout for a good soft toast recipe, I decided to give this one a go.

I made the mistake of not reading the recipe thoroughly prior to baking it and allotted way too little time for developing to starter dough. But I think it still turned out quite alright.

Makes a medium loaf

For the starter dough

105g bread flour

45g cake flour

12g caster sugar

3g instant dry yeast

120g water

1) Mix all the ingredients together, ensuring the flour is properly hydrated.

2) Allow to sit in a warm environment for at least an hour (most recipes recommend 2 hours)

For the main dough

All of the starter dough

105g bread flour

45g cake flour

48g caster sugar

3/4 tsp salt

12g milk powder

45g eggs

27g water

36g unsalted butter, softened

10g eggs for egg wash (optional)

Poppy seeds for sprinkling (optional)

10g melted butter for brushing

1) Mix all the ingredients except butter in a stand mixer using the paddle attachment until smooth.

2) Add the butter, and switch to the dough hook and knead until the window-pane stage.

3) Allow to proof until dough has doubled in size.

4) Shape the loaf as per instructions here.

5) Allow to proof again until loaf has about doubled in size.

6) 15 minutes before baking, preheat convection oven to 165C.

7) If using, egg wash the loaf and sprinkle with poppy seeds.

8) Bake in preheated oven for 20 minutes.

9) Remove loaf and brush with melted butter.

10) Return to oven and bake for further 5 to 10 minutes until golden.

Love the rise and the bubbly surface. And the crust is surprisingly crispy. It is quite soft. I reckon it would be even better if I allow the starter to sit for the recommended 2 hours, or overnight in the refrigerator. If I make this again, I might add a bit more salt to make it a slightly savoury loaf, to better bring out the buttery taste. Plus, doesn’t braided loaves look lovely?

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One Response to Week 130: $5K starter dough bread

  1. Pingback: Week 138: Savoury garlic rolls | The Baking Hermit

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