sweet stiff starter loaf

Sweet stiff starter loaf

Ingredients

Loaf tin size:

21.1 cm x 11 cm x 10 cm roughly 2321 ml

Ingredients:

Sweet stiff starter:

40g sourdough starter

120g strong white flour

1tbsp/15g sugar

Main dough:

106g plant milk

220g strong white flour

30g apple sauce

36g vegan butter

1tbsp/15g sugar

1tsp salt

Methods

1. Make sweet stiff starter and main dough the night before making the loaf

2. When the sweet stiff starter rises to be doubled in size, take the main dough out of the fridge. Knead for 2 minutes to help the dough back to room temperature and form gluten.

3. Mix the sweet stiff starter and the main dough (5 minutes) and incorporate with butter (8-10 minutes)

4. After incorporating the butter, slap the dough to strengthen the gluten. Operate until you pass the window test. (the details of operating the dough are below) You can use a stand mixer.

5. Cover the dough with cling film and the lid of the loaf tin. Proof for about 3.5 – 4.5 hours. The best temperature is between 27 and 28 Celsius. If you live in a cold place, put a cup of 55 Celsius water in the oven and turn the oven to the lowest temperature for about 3 minutes.

6. When the dough rises to about 1 cm away from the top of the loaf tin, remove the cling film and cover the lid back. Proof for another 0.5 – 1 hours

7. Bake at 180 Celsius for 30 minutes!

Note

Working a wet dough:

1. Slapping the dough instead of kneading

2. Stage1: slap the dough forward with one hand for about 8 – 10 minutes. Use your fingers and avoid contact with the palm.

3. Stage2: Use two hands slapping and folding for about 8 – 10 minutes

4. Final stage: you should be able to knead now. Knead from left to right, and slap forward. Do these two for about 5 minutes. Finally, shape the dough into a ball

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