This bread (along with its darker, whole-wheat counterpart) changed my mind about what sandwich bread can be. For me, this loaf quickly became the new benchmark for toast. It's fluffy, warm, slightly sweet, and smells like heaven in the toaster.
200g White Sonora Flour
50g Khorasan Four
15g King Arthur All Purpose Flour
30g King Arthur High Protein Bread Flour
45g Water
30g Starter
200g King Arthur High Protein Bread Flour
200g White Sonora Flour
50g Khorasan Four
300g Water
11g Salt
30g Butter
30g Brown Sugar
30g Milk Powder
100g Leaven
This dough is extremely sticky at first, but don't worry, it'll clean up after the first few folds.
Mix the butter last. Fat bonds with gluten proteins, interfering with gluten development.
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur High Protein Bread Flour | 50 % | 250 g | 50 g | 200 g |
| White Sonora Flour | 40 % | 200 g | - | 200 g |
| Khorasan Four | 10 % | 50 g | - | 50 g |
| Water | 70 % | 350 g | 50 g | 300 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 All Purpose Flour | 50 % | 25 g | 13 g | 13 g |
| as High Protein Bread (why?) | ||||
| King Arthur High Protein Bread Flour | 50 % | 25 g | - | 25 g |
| Water | 100 % | 50 g | 13 g | 38 g |
| Starter | 25 % | - | - | 25 g |
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 10 g |
| Glenn Flour | 20 % | 2.5 g |
| as All Purpose (why?) | ||
| Water | 100 % | 13 g |