A really great 50/50 sandwich loaf that highlights heritage Öland wheat.
254g Öland Flour
28g King Arthur High Protein Bread Flour
29g Öland Flour
57g Water
6g Starter
225g King Arthur High Protein Bread Flour
225g Öland Flour
340g Water
11g Salt
30g Butter
30g Brown Sugar
30g Milk Powder
100g Leaven
Mix the butter last. Fat bonds with gluten proteins—adding it last in the mix allows gluten to develop.
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur High Protein Bread Flour | 50 % | 250 g | 25 g | 225 g |
| Öland Flour | 50 % | 250 g | 25 g | 225 g |
| Water | 78 % | 390 g | 50 g | 340 g |
| Salt | 2.2 % | 11 g | - | 11 g |
| Butter | 6 % | 30 g | - | 30 g |
| Brown Sugar | 6 % | 30 g | - | 30 g |
| Milk Powder | 6 % | 30 g | - | 30 g |
| Leaven | 10 % | - | - | 100 g |
| Leaven | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur High Protein Bread Flour | 50 % | 25 g | 2 g | 23 g |
| Öland Flour | 50 % | 25 g | 0.5 g | 25 g |
| Water | 100 % | 50 g | 2.5 g | 48 g |
| Starter | 5 % | - | - | 5 g |
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 2 g |
| as High Protein Bread (why?) | ||
| Glenn Flour | 20 % | 0.5 g |
| as Oland (why?) | ||
| Water | 100 % | 2.5 g |