I have been eager to take Cariah Marey on a take a look at for enriched loaf. I imply what’s even the purpose of creating candy starter if not making true sourdough enriched dough in any respect?
Her present state is 8:4:2:1 nice bran:water:skim milk powder:sugar. That is 75% hydration no-water-added candy potato milk loaf. Mainly my normal potato loaf, however much less hydration (which suggests much less potato puree), to ‘take a look at the water’ (each metaphorically and actually) earlier than going all in.
The fermentation schedule was such a curler coaster. I wanted to follow a variation of my viennoiserie product line the identical time I combined the dough, so yeah. The 60% hydration levain took 24 hours to make (I ran out of starter, so solely 6 grams for 512 grams of complete levain flour. 45% PFF). The ultimate proof was terrifyingly sluggish. It was 11 hours at room temperature, then I retarded them for the necessity of peaceable sleep, then one other 2 hours room temperature proof. It labored! It labored!
The levain was a combo of white flour and candy potato puree (to supply hydration).
They had been on the verge of overproofing, as a result of I needed to multitask with my exercise. I had to make use of my tiny electrical oven, and I did not have an hour to preheat my stone floored deck oven.
I put all of the butter, powdered milk and sugar within the levain. I added very important wheat gluten to make 13% wheat protein dough, assuming VWG comprises 75% protein.
I discovered it attention-grabbing that the dough felt loads stiffer than my 65% hydration take a look at white milk loaf. The white ones felt like 75% hydration baguette dough. I extremely advocate utilizing pureed steamed starchy roots if you’re after the feel of Japanese milk loaves, with the easy-handling of American sandwich loaves.
Verdict
This was my third try truly. The primary two beings had been white loaves. They had been weirdly and pleasantly tacky. Superb how the identical actual starter would produce utterly completely different outcomes by using completely different therapies.
And for these ones? I did not discover any noticeable taste distinction between my normal hybrid candy potato loaves. Not worse, I simply anticipated a form of novelty. And actually, I feel the white ones style loads higher, fermentation-wise. However the texture is barely fluffier than my normal hybrid loaves with the identical hydration.
They had been surprisingly gentle regardless of taking 2 days of fermentation.
I’ll attempt to cut up the levain making schedule into 2 phases, and see what’s going to occur. Hopefully can get to brioche quickly!
This expertise unlocked a brand new class of skillset on my half, I can see it is worth for the longer term to come back.
Jay
