RECIPE
– Sourdough discard : 200 gr
– Flour (12% protein) : 400 gr
– Water : 115 gr
– Sunflower oil : 50 gr
– Sugar : 50 gr
– Salt : 10 gr
– Yeast (instant dry) : 6 gr
– Dough improver : 10 gr
30 minutes kneading in my KitchenAid (until very strong windowpane), 1 hour bulk fermentation, shaping, 2 hours final proofing. Brushed some egg wash, baked at 180ºC during 20-25 minutes.
The discard I used was quite active (~2 hours past the peak), but I think the fermentation duration with yeast is too short to notice any significant effect.
This bread is so good it’s crazy, the stringy and very soft crumb is so addicting. The discard added a subtle nice flavor !
by Good-Ad-5320
15 Comments
It’s gorgeous! Good job
Looks fantastic! How did your mixer hold up after 30 mins? What a workout!
We call it Tsoureki in Greek and eat it during Easter.
Amazing result! What is a dough improver?
I couldn’t have this in my house. I’d eat the entire thing in a day.
Omg she’s gorg
Best discard recipe I’ve seen
Let’s gooooo Shabbat shalom baby
It’s beautiful!
Marvelous work
This looks sooooo good. Thanks for sharing your recipe!
I only tried to make sourdough challah once, before I was knowledgeable enough to understand how long an enriched sourdough would take to rise (with no commercial yeast at all). It emerged from the oven like a brick. I am excited to try your recipe & hopefully get better results!
YUM
Wow!
Amazing!!! 🤩
Beautiful