🔥
6d (edited) • 🏆 Show Off Your Bakes
White bread with black strap molasses
My flops using regular levian!
Flour shortage on this end. Ended up buying some flour at a restaurant and they only use 14 % protein high gluten flour. I grabbed whatever I could get as at this point, I was desperate and just grateful to get my hands on anything. This is the first time, I ever used this flour. To my surprise it was so much easier to work with than 12 or 12.5 % protein content. When I added my starter, flour and water, the gluten was already developing. I thought did I mess up again or is this the way it should be in this manner.
I watched the dough not the clock. This knocked my socks off as never happened to me before. After, bulk fermentation, the dough was jiggly, soft like marshmallows and bubbles appearing all over the surface. I did the poke test and it passed. I gently pulled the dough away from the bowl and it literally just dropped onto my countertop. No, help needed with my dough scraper. I thought, WOW!!! I have never ever achieved this stage before and now I know what Henry was shouting from the rooftops about and it finally sunk in my gray matter.
It was the most satisfying dough I have ever worked with. No, soupy mess and it was actually dough. I even managed to roll and shape it. I added black molasses to my white bread and it gave it a beautiful brown color. @ hen. thank-you so much for teaching me as I had no idea one can add it to white bread. I thought only in brown. It reminded me of a brown bread from back home. It was very soft inside. The crust was slightly chewy due to the high gluten content, but it was absolutely divine.😋
18
77 comments
White bread with black strap molasses
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by