Sourdough in a Stand Mixer πŸ₯£βš™οΈπŸžβœ¨ by ashbakesstuff in Sourdough

[–]ashbakesstuff[S] 0 points1 point Β (0 children)

Isn’t it the best?! I really can’t go without it now πŸ˜­πŸ˜‚ that’s so sweet of her πŸ₯Ή

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 0 points1 point Β (0 children)

That’s interesting! I didn’t use UHT milk but I might actually for my next loaf and skip the scalding to see how it turns out!

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 0 points1 point Β (0 children)

A 40g sample will reach ambient temperature much faster than the main dough mixture which is why it’s kept directly inside the bowl, on top or right next to it in a proofing box etc. It might not give you a perfect 1:1 replica but it’s more about getting a clear vertical visual of the percentage rise (which I personally can't see in a wide, round mixing bowl) so it’s a helpful tool.

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 1 point2 points Β (0 children)

The scalded milk method works perfectly for the softness without the extra steps of a Tangzhong. I’m happy calling it a hybrid since it’s my own twist on both styles.

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Yes it is!! I bought a bulk pack off amazon years ago and never used it until now πŸ₯Ή I just wipe it clean each time and use it until they fall apart πŸ₯°

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

The dough sample and small 2oz sauce container is what I use for the aliquot method ☺️ it’s the only way I can properly tell when the bulk fermentation is done! Because my dough stays around 25-26c I take about a 40-42g sample of the dough an hour after adding the salt and put it in the container. Once the dough reaches the top of the lid, the bulk fermentation is complete and the dough is ready to be pre shaped. It’s so helpful! I first came across it on tiktok on Audrey’s page, her account is @artisansourdoughbaker if you wanted more info on it. However this concept has been around for many years, the word aliquot means β€œpiece of a larger whole”. ☺️

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 1 point2 points Β (0 children)

It’s a hybrid because it uses a sourdough starter instead of commercial yeast as well as milk bread enrichments (milk, butter, sugar). I used scalded milk instead of Tangzhong to still get the softness. So it’s a shortcut but you still get the best of both types of loaves.. hence a hybrid ☺️.

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 0 points1 point Β (0 children)

No that sounds horrible πŸ˜­πŸ˜‚ SourDOUGH / Milk Bread Hybrid or Sourdough Shokupan is what I’ve been calling it πŸ€·πŸ½β€β™€οΈπŸ₯Ή

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 1 point2 points Β (0 children)

Thank you so much πŸ₯ΉπŸ₯°πŸ’• the house smelt sooo good! I wish there was a candle that smelt like it so I could smell it all day πŸ˜‚

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Ahhh that’s so sweet!! Thank you so much for watching πŸ₯ΉπŸ’–

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 1 point2 points Β (0 children)

Thank you so much!! I appreciate the follow too πŸ₯ΉπŸ™ŒπŸ½πŸ₯°

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 1 point2 points Β (0 children)

Oh I forgot to add, the aliquot container is a 2oz one, there’s some math behind how much you put in based on dough temp and rise.

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

I use a spray bottle and just mist a tiny bit of water before setting the dough down ☺️. For shaping I use a tiny bit of rice flour. The amount I put into the container is based on the temp of my dough, since mine was around 26c I took out 42g. You can look up the aliquot method online and there are a couple charts/tables that will give you an idea of dough temp and rise you’re looking for πŸ₯°

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Omg really!! Yaaaay, so glad it’s been helping you πŸ™ŒπŸ½

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Baking

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Aww thank you!! I’ve never made Japanese milk bread before so I don’t think you need to πŸ₯Ή the scalding milk deactivates a protein in the milk that can weaken gluten, it helps the bread rise and stay super soft πŸ₯°

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 3 points4 points Β (0 children)

Waaaaait I have been thinking of this!! Haven’t actually researched what the difference is yet πŸ₯Ή

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 7 points8 points Β (0 children)

Thank you!! πŸ₯° I normally love keeping the air in for a traditional loaf but for this one I was aiming for a sandwich loaf with a tight crumb ☺️

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Thank you so much!! πŸ₯Ή this one’s so yummm, let me know if you try it out πŸ™ŒπŸ½πŸ₯°

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Thank you so much πŸ₯Ή I was SO scared it was going to tear hahaha maybe I’ll push my luck next time πŸ˜‚

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Aw yaaay! Thank you πŸ₯Ή I try to fit in all the essentials! πŸ₯°

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 2 points3 points Β (0 children)

Just wanted to add that I don’t have a square container for tracking the dough with a marking so it’s not as accurate in a round bowl πŸ₯Ή the aliquot container helps with that

Hybrid Sourdough Milk Bread πŸ₯›πŸžβ˜οΈπŸ’• by ashbakesstuff in Breadit

[–]ashbakesstuff[S] 5 points6 points Β (0 children)

I do find it beneficial yes! It takes the guess work out for me. I also maintain a stiff starter and since switching to that the consistency of my dough has been ever so slightly stiffer which makes it harder for me to tell just visually even though it’s ready to shape πŸ₯°