What the heck do you do with a surfeit of egg whites? Why do I’ve so many? Between ice cream, crème pâtissière, cream of mushroom soup, carbonara, and many others., I appear to make use of many extra yolks than complete eggs. It’s an ongoing wrestle to maintain from simply dumping these whites into the disposal, so I retailer them, generally freeze them if we’re touring, till the container within the nook of the fridge will get full.

So, a number of years in the past, when @DanAyo launched me to @txfarmer’s superb (and big!) assortment of TFL instructables, I jumped on Danny’s enthusiastic report on her Extraordinarily tender sourdough sandwich bread, what I’ve recently been calling my White Brioche.

Listed here are the important Baker’s Percentages to recreating her most glorious enriched bread:

Flour 100%

Hydration 73.7%

Salt 1.8%

Different 44%

AP Flour 50%

Bread Flour 50%

Salt 1.8%

Sugar 10%

Butter 10%

Egg whites 24% (88% water so essential to incorporate in whole liquid part)

A 67% hydration sourdough levain is the engine that develops the dough. @txfarmer advises that 15-20% of whole flour needs to be included within the levain. I construct this levain with a small seed (5-10 g) of my sourdough starter over 36 hours, feeding it 3 instances to realize the required quantity. Most instances the liquid part is buttermilk except I run quick, through which case I’ll substitute complete milk per @txfarmer’s unique specification. I’ll typically put together a biga or poolish as a further preferment, simply because…

Variations on a theme

I as soon as bumped the butter as much as 20% to make it extra Brioche-like. Toasted nice, however I don’t suppose the bread was that significantly better for it. I additionally sometimes, if hardly ever, run out of egg whites so have used complete eggs. Curiously, the crumb coloration change from complete eggs is pretty refined.

So onto my newest variation of the recipe. As a result of the egg white container was topping out, I munged my Buttermilk Bulgur Sandwich Bread into @txfarmer’s framework, which options some complete wheat flour, rehydrated bulgur wheat, raisins, rolled oats and pecans. Bumped up the hydration to 78% to regulate for the entire wheat and rolled oats. Lowered egg whites to twenty% and elevated salt to 2%.
 

Right here’s how I made these 3 loaves that turned out nice:

1. Constructed the levain which is type of midway between a biga and a 100% hydration sourdough levain. I constructed the levain in 3 feedings over 36 hours.

Sourdough starter 10 g

AP Flour 175 g

Buttermilk 115 ml

2. Evening earlier than mixing, constructed a 250 g poolish utilizing equal components AP flour and water with a pinch of ADY.
 

3. Rehydrated 100 g of bulgur wheat in 300 ml of boiling water. Strained and cooled to room temp, this yielded 192 grams of bulgur soaker.

4. In meals processor, floor raisins, rolled oats and pecans by pulsing into coarse sandy, if moist and sticky, texture. This was theoretically in lieu of @txfarmer’s 10% sugar although it clearly exceeded that by weight and added some dry presumably thirsty substances, pushing me to up the recipe hydration.

raisins 100g

rolled oats 50 g

pecans 75 g

5. Positioned all of the egg whites and extra buttermilk within the mixer bowl together with the levain, poolish and raisin-oat-pecan melange. Combined briefly to a smoothish moist batter.

Liquid from levain and poolish ~250 ml

Liquid from 164 ml egg whites 145 ml

Further Buttermilk 240 ml

6. With an preliminary dough goal of two kg for 3 loaves and a 220% ingredient whole, after subtracting the bulgur soaker weight, I had a goal whole recipe flour calculated at 822 g. Combined flour in at low ANK pace by fourths. Left to sit down for half-hour.

WW Flour (@10%) 82 g

Bread Flour (@50%) 411 g

AP Flour (@ 40%) 329 g (however decremented at combine by the levain and poolish flour of ~320 g)

Plus salt 16 g added with final 1/4 of further flour

7. Kneaded dough with hook at ANK pace 2 for 10 minutes, including bulgur after 7 minutes. Then kneaded at ANK pace 4 for quarter-hour incorporating butter about midway in.

Butter 82 g

8. Bulk ferment on counter for two.5 hours with coil folds each half-hour. Refrigerated dough for 18 hours.

9. Formed dough and positioned into bread pans. Last proof about 5 hours at 70° F.

10. Egg-washed and baked loaves at 375° for 40 minutes, rotating pans midway by. Eliminated loaves from pans and returned to baking stone for 10 minutes.

And as soon as once more I’ve to thank @txfarmer, @DanAyo, @dmsnyder, @benito, @Floydm and the various TFL folks who make up this nice neighborhood of bakers, academics, cautious novices, showoffs and lurkers for a lot of hours of training, and entertaining interplay. Love you all.

Phil