I have been desirous to take Cariah Marey on a check for enriched loaf. I imply what’s even the purpose of constructing candy starter if not making true sourdough enriched dough in any respect?

Her present state is 8:4:2:1 advantageous bran:water:skim milk powder:sugar. That is 75% hydration no-water-added candy potato milk loaf. Mainly my common potato loaf, however much less hydration (which implies much less potato puree), to ‘check the water’ (each metaphorically and actually) earlier than going all in.

The fermentation schedule was such a curler coaster. I wanted to follow a variation of my viennoiserie product line the identical time I combine the dough, so yeah. The levain took 24 hours to make (I ran out of starter, so solely 6 grams for 512 grams of whole levain flour. 45% PFF). The ultimate proof was terrifyingly sluggish, I already imagined having good candy potato flatbread for the following day (lol). It was 11 hours at room temperature, then I retarded them for the necessity of peaceable sleep, then one other 2 hours room temperature proof. It labored! It labored!

The reality is, they had been on the verge of overproofing, so I had to make use of my tiny electrical oven, and I did not have an hour to preheat my stone floored deck oven. I needed to multitask with energy exercise (what can I say, I worth good butt and shoulders greater than bread 😄)

I put all of the butter, powdered milk and sugar within the levain. I added very important wheat gluten to make 13% wheat protein dough, assuming VWG accommodates 75% protein.

Verdict

This was my third try really. The primary two beings had been white loaves. They had been weirdly and pleasantly tacky. Wonderful by how the identical actual starter would produce fully completely different outcomes by using completely different remedy.

And for this one? I did not discover any noticeable distinction between my common hybrid candy potato loaves. Possibly as a result of brown sugar and the potatoes masks the fermentation taste. I did not understand any added worth. Not worse, I simply anticipated a kind of novelty. And truthfully, I believe the white ones style quite a bit higher, fermentation-wise. 

They had been surprisingly delicate regardless of taking 2 days of fermentation. 

I’ll attempt to break up the levain making schedule into 2 phases, and see what’s going to occur. Hopefully can get to brioche quickly!

This expertise unlocked a brand new class of skillset on my half, I can see it is worth for the longer term to return.

Jay