Sourdough Wonder Bread#
Recipe from That Sourdough Gal.
Makes 1 loaf
Ingredients#
- 30 g sourdough starter (fed within 24 hours)
- 30 g sugar or honey
- 60 g water
- 120 g bread flour
- 35 g bread flour
- 175 g whole milk
- 195 g cool water
- 40 g sugar
- 45 g avocado oil
- 515 g bread flour
- 12 g salt
- 1 tbsp butter (for finishing)
Directions#
Start this in the late afternoon or evening of Day 1. Bake on Day 2.
Step 1 - Prepare Stiff Sweet Starter (Day 1)#
Combine starter, sugar, water, and flour in a jar. Knead briefly until smooth, cover loosely, and ferment at room temperature overnight until doubled or tripled in size.
Step 2 - Make Tangzhong (Day 2)#
Whisk flour with milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between rounds (about 5 rounds total), until thickened. Let cool for about 30 minutes.
Step 3 - Mix Dough#
In stand mixer bowl, combine all stiff sweet starter, all tangzhong, water, sugar, oil, flour, and salt. Mix on speed 1 for 1-2 minutes, then speed 2 for 10-15 minutes until reaching “weak windowpane” consistency.
Step 4 - Bulk Fermentation#
Transfer to oiled bowl. Rise for 3-5 hours until 30% risen (with visible bubbles).
Step 5 - Shape#
Roll dough into rectangle slightly narrower than pan (10" × 14"). Pop large bubbles with rolling pin. Roll tightly into log and place seam-side down in oiled pan. Pop surface bubbles with toothpick.
Step 6 - Second Rise and Bake#
Cover with plastic wrap and rise in warm spot 3-5 hours until even with pan rim. Preheat oven to 350°F. Bake uncovered 40-45 minutes. Brush immediately with butter. Cool in pan 5-10 minutes, then on rack for 1-2 hours before slicing.