Hot from the oven

[Parsnip Totin Jack ★]

Sourdough sandwich bread. My go to recipe for starter discard. I use the discard to make a levain the night before baking. This morning I added a blend of bread flour (4 cups) and 1 cup whole wheat. 1 1/2 cups water, 4 Tblsp softened butter, 5 Tblsp dry milk, 2 tsp salt, 1 tsp sugar and 2 tsp instant yeast. Dough doubled in an hour.  

[Kzoo]

Hold the sour and add some honey and I'm there.

Why do you use water and dried milk?  I use warmed milk in mine.

 

[Parsnip Totin Jack ★]

26 minutes ago, Kzoo said:

Hold the sour and add some honey and I'm there.

Why do you use water and dried milk?  I use warmed milk in mine.

 

According to the Google, milk contains glutathione, an enzyme that weakens gluten. Drying or heating milk, destroys this enzyme. Milk adds a better crumb and color to the loaf. Using dry milk gives a better rise than wet milk.

[jsharr ★]

how do you slice it?  Electric knife or just a good bread knife?

[Kzoo]

39 minutes ago, Old No. 7 said:

According to the Google, milk contains glutathione, an enzyme that weakens gluten. Drying or heating milk, destroys this enzyme. Milk adds a better crumb and color to the loaf. Using dry milk gives a better rise than wet milk.

Good info.  I heat my milk to help activate the yeast.  I'll have to experiment.

 

[Parsnip Totin Jack ★]

32 minutes ago, jsharr said:

how do you slice it?  Electric knife or just a good bread knife?

A good serrated bread knife is the tool of choice.

[Parr8hed]

Those look amazing!