Sweet and Sour Bread

777

Prep Time: about 6 hours

Servings: 8

Uploaded by:
   Warren Prince



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Ingredients   

112 1/2gramStarter
325gramsWaterroom temperature
100gramHoney
650gramsFlour, All Purpose
13gramSalt, Flour
1gramYeast, Instant

Instructions

1. 

Combine water and starter; mix until uniform

2. 

Add honey yeast and 1/2 of the flour. Mix well and allow to sit until very active. Cool and longer should result in a more sour result. Warm and shorter should be much less sour.

3. 

Add remaining ingredients and mix for 12 minutes

4. 

Fold dough several times and place in covered, greased container to rise until doubled. This will vary based on ambient temperature. It will probably take 2 - 3 hours.

5. 

Preheat oven to 375 F (190 C).

6. 

Shape dough and allow to rise for an hour or until ready.

7. 

Optionally, baste with cooked cornstarch solution and sprinkle with desired seeds (sesame, poppy, caraway, etc.)

8. 

Bake for about 25 - 30 minutes or until center registers 200 degrees. Allow to cool completely.

9. 

To make rolls, portion at 75 g.

10. 

You can baste with cooked corn starch liquid and sprinkle with seeds.

11. 

Bake at about 375 F (190 C) for about 25 minutes

4 comments: (You must be logged in to leave a comment.)
Warren said,
4 days ago
Sweet and Sour Bread

A double recipe makes 20 rolls @ 120g each.


Warren said,
about 3 years ago
Sweet and Sour Bread

Started using the combi-oven again. Did a triple batch to make 4 loaves @ 780 gr/each. Set oven in combi mode to 360F. Took approximately 26 minutes.


Warren said,
over 3 years ago
Sweet and Sour Bread

This will be the Christmas bread this year. Recipe will make 1 1K loaf. First fermentation will take about 3 hours. Final rise will also take about 3 hours.

Amendment to last year's comment, I've adjusted the ingredients to be one loaf.


Warren said,
over 4 years ago
Sweet and Sour Bread

The default size is for one loaf in a loaf pan. My pans are longer than normal so this may be too big for you. You may want to resize to 2/3.


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