I do both rather seldom: Baking soft sandwich bread and baking during the week. Normally my bread baking day is at the weekend and so I need special circumstances to take the flour from the cupboard during a working week. But an tooth emergency leaded to a small oral surgery and subsequently to chewing problems. After three days of soups and purees I was longing for a really soft bread which is easy to chew.
The sweet starter is always great in such situations. Coming home from work I went straight to the kitchen and started the starter. Two hours later its volume already doubled and so I could already knead the dough. The dough contained some yeast (as I wanted to bake before going to bed) and a good portion of butter and a pinch of enzyme active malt. Both helps to make the crump tender. The good amount of butter as well as some sugar also leads to a good browning when toasted. But although untoasted the bread has good, slightly buttery flavour.
yields 2 Breads
- 150g flour Type 550
- 150g sweet Starter
- 75g Water
- Sweet Starter
- 750g flour Type 550
- 200g Milk
- 275g Water
- 55g Egg
- 50g sugar
- 5g enzyme aktive Malt (optional)
- 20g Salt
- 20g fresh yeast
- 150g Butter
Mix all ingredients for the feeding and ferment for 3 hours at 30°C
Place all ingredients except the butter in the kitchen machine and knead 5 min at slowest speed, then around 10 min on fast speed until complete gluten development. Now add butter and knead for about 2 min until butter is complete incooperated.
Ferment for 1 hour.
Degase the dough and 6 equal parts. Roll each piece into a long thin oval, wet the sureface and roll into a log. Let rest for 10 min, then roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Elongate to strand which is one third longer then the baking pan. Braid each three strands into a braid.
Place each braid in a buttered pan (30 cm long).
Proof for 90 min.
Bake with steam at 175°C for about 55min.
Tip: If you want to use a biga instead of a sweet starter, mix 250 g flour Type 550, 125g water and 2g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.