Well here she is! I'm pretty sure I proofed good both times, but I did get the side issue. I also never bake sandwich bread at 375, so maybe next time I wont. I have a gas oven. The crumb will tell I guess? Anyways, started her yesterday at 2pm and had to put the dough into the fridge at bedtime. Woke at 5am and it looked great. I shaped and alloeed to sit out a bit and stuck back into fridge for 8 hours. The top was above pan. Both times it passed poke test. It smelled nice and tangy this morning so hopefully it has that signature tang. I replaced butter with olive and used a different ratio. Also used honey no sugar. Now I want to make a version with a stiff starter. But first, let's see what thr inside looks like. BTW, this dough was a nightmare and I had to do stretch and folds lol

Good morning! I started the tangzhong sourdough recipe yesterday from pantry and mixed my dough around 2pm. I let it sit out until around 10 pm before bed and stuck in fridge because I didnt want to over ferment and it wasnt ready yet. Dough temp was 78 all day. There was signs of life so I tucked her away. I woke this morning to find a beautiful dough but it smells tangy. Thats normal right? Just wanted to be sure its not sour milk as the recipe called for all milk and a counter fermentation. Its not unpleasant. Its like buttermilk sorta. Dough is puffy and has bubbles. Im going to shape soon. Just wanted to be sure the smell was normal. And is it okay to put shaped dough back into fridge and bake tonight? Do I have to let it rise slightly first? Thankyou! Im new to sourdough, so just checking lol

Not as flaky and delicate as what real croissant dough is going to give us this weekend, but honestly? Excellent practice. And these little guys came out beautiful. Henry ⭐🔥

Can I reduce my starter from 100 g down to 50g? Would I alsoneed to add the 25 g of flour and water to main dough to make up for the reduced starter amount? My night temps are a little warmer and id like to use less to keep the bulk counter ferment safe until morning. https://pantry.bakinggreatbread.com/onesheets/tangzhong-sourdough-sandwich-bread.html

Does anyone have a soft Italian like sandwich bread recipe that uses honey, olive and milk? My boyfriend absolutely loves my enriched sandwich bread with lots of butter, farm fresh eggs etc, but wants a leaner version for his lunches that includes honey, olive and milk. I use a sponge and low yeast for long counter fermentation. I was thinking 3 percent honey, 5 percent olive, 2 percent salt, and milk in final dough. My sponge is always 50 percent of my flour and 70 percent hydration. I also only use 1/4 tsp and ferment for a few hours or until peak at 76 degrees. I never add anymore yeast. Here's my recipe I'm thinking below for him 400 g flour total king Arthur bread flour Sponge: 70% hydration 50% of flour 200 g flour 140 water 1/4 tsp yeast or 1g Ferment until its ready. I have a lifetime. Lol Dough 200 g flour 120 g milk 20 g olive oil 12 g honey 8 g Sea salt No extra yeast. 260 g total of milk and water.