Sourdough viennoise. Sandwiches for the weekend. 1 kilo bread flour + 600 ml milk + 50 gr sugar + 100 gr butter + 20 gr salt + 300 gr of mature stiff sourdough. Two hours of bulk fermentation. Once shaped, I let rise around 4 hours at room temp. The main key aspect in this bread is getting a good temperature of the dough in the mixer (26 to 28ºC). If you achieve it, the result is guaranteed.
See you. Abel (Mexico).
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Does this have a soft, close crumb, Abel? It looks like a very nice sandwich bread, and I bet it has more flavour than your usual store-bought version of white bread!
Very nice! When you say mature stiff sourdough, what's the hydration?
If you wanna make a stiff sourdough, just take your starter and mix with 2 parts of flour and 1 part of water. For example, 100 grams of liquid starter + 200 grams of flour + 100 ml water. So it's 150 ml water x 250 flour = 60% hydration.