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 Again — No Comments

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>