Neil Robinson

On the trail of great bread!

100 percent sourdough white bread revisited - sliced
100 percent sourdough white bread revisited - sliced

100% White Bread Revisited

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I decided to retry the white bread I attempted last time, where I had been dissatisfied with the oven spring, and the fact it had large holes below the surface.

This time around, I made a special white flour starter, using 30g of my normal starter. I also reduced the amount of water to 650ml from 700ml. I was also using the new bannetons, so had some hope that the bread would retain the shape better.

The result was better than before, but still didn’t give me the oven spring I wanted. On top of that, the flavor was a bit bland (though good) and since it wasn’t terribly popular, I also noticed that it dried out faster than most of the breads I have been baking. There is definitely something to be said for mixing some whole grain or some seeds, malt flakes, etc. into the flour.

Here is the recipe:

  • 200g leaven
    • 30g starter
    • 85ml water
    • 100g white bread flour
  • 650ml water
  • 1000g white bread flour
  • 18g salt

Here are a couple of pictures of the results:

100 percent sourdough white bread revisted

100 percent sourdough white bread revisted

100 percent sourdough white bread revisited - sliced

100 percent sourdough white bread revisited - sliced

All in all, I think I will skip pure white bread, at least until I give a try at the baguette. The standard country loaf doesn’t seem to be the right venue for it.

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