Sourdough Loaf (Sweet Stiff Starter)

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This stiff starter recipe takes proofing times about 31/2 hours - 4 1/2 hours at ambient temperature 29C - 30C, which is shorter proofing time compared to liquid levain used.




Sourdough Loaf (Sweet Stiff Starter)


INGREDIENTS:


Yudane Dough:

50g bread flour/ all purpose flour

50g boiling water


Sweet Stiff Starter:

60g   Sourdough starter (100% Hydration), use at its peak. 

180g  Bread flour 

75g  Water

30g  Sugar 


Main Dough:

80g Bread flour 

All yudane dough (above)

All stiff starter (above)

15g  Brown sugar 

1 tsp  Salt

30g  Full cream milk powder

25g  Butter, room temperature

45g  Egg, whisked (from 1 egg), balance use for egg wash

25g-30g  Water 


Egg Wash: (Optional)

~Balance of egg wash from the above + 1/2 tsp water


METHOD:

Yudane:

  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.


Sweet Stiff Starter: 

  1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
  2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 7 - 8 hours depending on your starter.  You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.  The starter should look smooth and round dome.  It shouldn't have any dimples or it shouldn't collapse.   


Main Dough:

  1. Put all ingredients (except butter) into a bowl of stand mixer.  Please tear the stiff starter and yudane dough into pieces first for easier mixing.
  2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
  3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During kneading process, you may need to stop few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.


1st Proofing/Resting:

  1. In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with clingfilm or use a lid. Let dough  rested for 35 minutes to 60 minutes at 30C room temperature.


Shaping:

  1. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Please use a kitchen scale if you want to be exact.
  2. Form each portion to a ball.  Flatten with rolling pin.
  3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.   


Final Proofing : 

  1. Let it proof in a warm place until the dough reaches the height of the pan.  This one took approximately 4 hours at room temperature of 30C.  The duration of proofing depends on your ambient temperature and starter.


Baking:

  1. Preheat oven at 180C (top & bottom heat).
  2. Brush with egg wash (optional) and bake in a preheated oven for 35 - 40 minutes, or until golden brown.
  3. Remove bread from oven and let them cool on rack completely before slicing.


Recipe apdated from : Bake with Paws

Happy Baking!

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