Learn to bake sourdough bread - the best bread in the world!

Basic White with a difference

Today I started a basic white batch of sourdough bread. I have been putting in even a nominal amount of cracked wheat because I like the texture and added eye interest. I put only two tablespoons this time because I also wanted to try something a little different. After doing up the Sourdough Kaiser Rolls, I thought maybe I would add a little extra oil and some milk powder to a basic white recipe and see how it changes the crumb texture and the crust. I also want to see if it changes the logetivity of the shelf life. Now with my crew I often don’t get long lived bread but when I do, I notice that some of the breads go stale faster. White bread isn’t as bad a culprit as whole wheat bread on this point but white bread that isn’t eaten same or next day, does get stale pretty fast. The doughs with no oil or any other additions other than your basic flour, water, salt and starter, need to be eaten same day to be at their best. I know oil, milk, and the addition of egg yolk for the lecithin it contains, can extend the shelf life. I just thought I would see how much and what changes occur in the crumb/crust. Anyway, I have the boules almost ready to put to sleep, just needing their twist and a basket, and then I will report back tomorrow.

Here are the loaves baked up just this morning:

three loaves

Here is a picture of a loaf cut open:

cut loaf

Here is a closeup of the crumb:

crumb closeup

As you could well guess, I was pleasantly shocked by the success of the addition of the milk powder and extra oil. This was my regular basic recipe available on the recipe page of my website. The only difference is an addition of 2 Tablespoons of coarse cracked whole wheat meal, 4 Tablespoons of oil instead of two, and 1/3 cup dry milk powder. The crumb was soft but still chewy, and the crust was wonderful, it was a crisp crusty texture that shattered when you bit into it and you could taste the carmelization in the crust.

The proofing, baking and everything else was the same. Now to see how well the bread lasts. I have to hide a loaf to check this part out! Will get back with the results.

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

1 Comment

  1. Home Improvement Portal Home Improvement Portal
    August 17, 2007    

    Thanks for sharing this information. Really is pack with new knowledge. Keep them coming.

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment