A work in progress. Shooting for a soft, fluffy bread.
|Flour||350 grams||12.36 oz||100.00%|
|Water||145 grams||5.12 oz||41.43%|
|Egg||57 grams||2.01 oz||16.29%|
|Powdered Milk||30 grams||1.06 oz||8.57%|
|Salt||18 grams||0.64 oz||5.14%|
|Sugar||50 grams||1.77 oz||14.29%|
|Vital Wheat Gluten||50 grams||1.77 oz||14.29%|
|Starter (100% hydration)||280 grams||9.88 oz||80.00%|
|Canola Oil||425 grams||15.00 cups||4.29%|
|Instant Potato Flakes||0 grams||0.01 oz||0.07%|
Total Flour Weight: 350 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
Place ingredients into breadmaker, liquids first, and start breadmaker on the dough setting. Let breadmaker run only through it's first mix cycle and then check dough. If it is well mixed and has formed a soft, round ball continue onto next step. If crumbly, add water. If soupy, add flour. Restart breadmaker and let run through first mix.Place sourdough into loaf pan and cover with cling film to raise. When dough nears top, replace cling film with towel. It will take about 8 hours in a warm place. Bake in 365 degree oven until done, about 25 mins