This bread turned out perfect.
recipe: sweet levain 40g foamy sourdough starter, cold full fat milk 40g (i use raw milk), manitoba flour 40g, 12g sugar – let it sit for at least 3hours
tangzhong , how you usually make it. some use water and milk, i used only flour 25g and full fat raw milk 110g
proof time was around 9-10h and baked at 180 for 20min
320g manitoba flour
120g eggs (two eggs and one egg yolk)
50g full fat raw milk
sweet levain
20g sugar
6g salt
25g room temperature butter
by SubjectConcern5517
3 Comments
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Im so going to experiment with this! It looks so good.
How was the flavour profile using the sourdough? And what was the oven temperature + baking time as well for it?
Ohh well done, that looks great! Can’t wait to try this sometime 😀