1. In
a mixing bowl, mix together all (A) ingredients.
2. In
a separate bowl, mix together all (B) ingredients. Pour (B) mixture into (A), add in all the poolish starter. Knead to form a dough.
3. Gradually
knead in (C).
4. When
the dough pass the windowpane test, transfer to a lightly greased bowl, cover with cling wrap and let it proof until doubled in size, takes about an hour.
5. When
it
6. You
can roll it up to bake a loaf or shape as desired. Get some bread shaping ideas here.
7. Cover
and let it proof for 45 minutes or doubled in size. Egg wash and bake in a preheated oven 180
Starter DoughSupreme Bread FlourWaterInstant Dry Yeast. Fresh from Oven ~~ My Bread Story. Main DoughSupreme Bread Flour Egg Milk Powder Granulated Sugar Salt Instant Dry Yeast Unsalted Butter Method：Mix starter dough with main dough ingredients,except unsalted butter,knead become a dough,add in unsalted butter continued knead till thin membrane appear
The texture is really nice and soft. Surprisingly, after let it out to proof in the microwave oven with a hot towel, my bread finally awake and rose nicely
The bread is soft and stay soft even after the next day. When I saw Kelly posted a good review on this bread and mentioned that it is as good as bakery's version, I decided to give this a try
My sourdough bread has mild sour taste and soft chewy texture with a crusty outside. When I first read about the sourdough bread, it reminds me of Chinese old dough mantou (老面馒头), a steamed bun with wild yeast starter before commercial yeast was commonly used
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