103 - D. Jason Penney's Favorite White Bread
This is a pleasant white bread from the RFS bread recipe collection. While it may be D. Jason Penney's favorite white bread, it really isn't mine. Make no mistake about it, it's good
, but it isn't that good! This is a bread recipe that offered a lot of variations in it - you can make it with water, with milk , or with a mixture of yogurt and water. We made it with water. If you make it with milk or yogurt and water it will toast better. The bread had a fairly open crumb without being in contention for the Big Holey Grail.
Difficulty of making bread - this bread wasn't difficult to make, any beginning sourdough baker should be able to make this bread.
Taste description - it was a mild bread, with no real sour notes the first day. Starting the second day, the bread became more sour.
Comments - this bread uses a surprisingly large amount of starter. This helps it rise faster, which in turn leads to a milder flavor profile. This would be a great bread to give someone who says they "just don't like sourdough!"
Would I make this again - probably not, other than to try to convert a sourdough hater. There are so many more interesting breads that I'd rather make.
| Volumetric Measure (Cups) | Ingredient | Grams | Baker's Percentage |
|---|---|---|---|
| 1 1/3 Cups | Water | 330 Grams | 56% |
| 1 TBSP + 2 tsp | Butter | 25.4 Grams | 4.31% |
| 2 1/2 Cups | Active Sourdough Starter | 500 Grams | 101.36% |
| 4 1/2 Cups | Unbleached and Unbromated All Purpose Flour | 590 Grams | 100% |
| 1 TBSP | White sugar | 19.9 Grams | 3.37% |
| 1 1/2 tsp | Salt | 9.5 Grams | 1.62% |
The dough is very easy to develop. You can develop it in a mixer (I suggest 5 minutes mix on the second speed, followed by a 5 minute rest, followed by another 5 minute mix - at that point, check the windowpane to see if it is done), you can knead by hand (again, 5 minutes knead, 5 minutes rest, followed by another 5 minute knead and checking the windowpane), or you can stretch and fold the dough.
Since this is a sandwich bread, I prefer to bake it in loaf pans.
Once the dough is risen, bake it in a regular oven for about 45 minutes at 375F/190C. In a convection oven, I'd drop the temperature to 350F/175C. In my ANOVA Precision Oven, I preheated the oven to 350F/175C, switched to 100% steam and 350F. After 15 minutes, I switched to 375F/190C with no steam - the bread had great oven spring and browned nicely.