Soft inside SOURDOUGH

YOUNGIMA ↓

Wed, Sep 25 2024, 4:18 pm

Hi,

How do the bakeries get sourdough so soft and fluffy inside?

Any tips on how to get a fluffier sourdough?

I would also take tried and true sourdough recipes.

Thanks!!!

Mushroom45

Wed, Sep 25 2024, 4:34 pm

Here's what I do. People love it say it's the best they taste. I've got it down to a little science that works well for me.
50g starter
180g water
250g flour reg un bleached white
10g pink Himalayan salt
This makes 1 challah about 450g in weight
Mix water n starter then add flour n salt mix well cover and let stand at least 4 hrs. Shape. I actually braid it in to a challah. You need to use lots of flour to work with the dough or its very sticky. I tend to dump it on to a floured surface and pimple the dough and then divide it up and braid. Once braided I put it on a Parchment lined tray and cover with cling. I put it in the fridge for at least 2hrs but up to over night. Then right b4 baking I take out of the fridge egg wash the challah sprinkle on everything mix and bake at 450 for 30 minutes. If it's smaller challahs you can bake for 25 minutes. Bottom of challah should be hard n light brown. Cool on a cooling rack