2d โข ๐ Show Off Your Bakes
Cloud Dough Sourdough โ๏ธ๐๐ชฟโจ
Okayโฆ I FINALLY understand the super soft airy dough texture Iโve been seeing from some bakers online. ๐ณ
This was a Tangzhong Hybrid Sourdough experiment using:
- active sourdough starter
- a tiny pinch of yeast for insurance
- tangzhong
- honey
- butter
โฆand WOW this dough behaved completely differently than my usual sourdoughs.
At first I thought I ruined it because the dough felt:โ๏ธ fluffyโ๏ธ marshmallowyโ๏ธ super airyโ๏ธ way softer than what Iโm used to
But after trusting the fermentation process and resisting the urge to keep adding flourโฆ this dough came ALIVE.
Biggest things I learned from this bake:
โจ highly fermented dough can feel VERY soft and airy
โจ tangzhong changes the texture dramatically
โจ freezer-chilling before scoring REALLY helps softer doughs
โจ some bakery-style loaves are much softer/higher hydration than they appear online
I made:
๐ชฟ one sandwich loaf
๐ชฟ one artisan boule
Recipe:
- 500g bread flour
- 325g water
- 100g active starter
- 25g honey
- 30g butter
- 10g salt
- tiny pinch instant yeast
Tangzhong:
- 25g flour
- 125g water
Quick process:Made tangzhong first โ mixed shaggy dough โ rested 10 mins โ added butter/salt โ mixed until smooth and elastic โ stretch & folds during bulk โ shaped at about 75โ80% rise โ overnight cold proof โ baked the next morning.
I baked the pan loaf first and it was difficult to score. The blade kept catching and almost getting โeatenโ by the dough. Then the score disappeared during the first 15 minutes of baking! ๐ญ I even tried rescoring (which I learned NOT to do late in the bake ๐คฆโโ๏ธ). It created more of a trough than the ear I was hoping for.
Before baking the boule, I put it in the freezer for 10 minutes before scoring and it worked MUCH better. That short freezer rest helped firm up the skin so the blade glided more cleanly.
I donโt think I would do this bake again, but overall Iโm happy because of what I learned. I learned I like the original sourdough recipe a lot better. โบ๏ธ And I canโt wait to try tangzhong again in more recipes.
๐ธ Stay tuned for the crumb shot when they finally cool.
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Cloud Dough Sourdough โ๏ธ๐๐ชฟโจ
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