Saturday Bread Again

This is my first trial run with dairy milk whey as an ingredient. Dairy milk whey is a bread tenderizer and improves the texture of the final product.

To start:
2 cup bread flour
2 tbsp dairy milk whey
2 tbsp diastatic malt
2 tbsp wheat gluten
2 tbsp active dry yeast
2 cup water at 118-120 degrees F

Combine and mix the dry ingredients in the stand mixer bowl. Add the water and gently whisk into a wet paste. Cover with plastic and allow to sit overnight in an unheated oven. The mixture should become bubbly within 30-60 minutes. Mixture should feel warm and become bubbly as the yeast is activated and the fermentation process begins. I let this batch sit overnight for about 12 hours total. This is the time when the yeast consumes the sugars and starches.

4 cups bread flour
2 tbsp extra virgin olive oil
1 tbsp active dry yeast
1 tbsp granulated sugar
1 tsp salt

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread

saturday bread
saturday bread
saturday bread
saturday bread


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