Breakfast alone and my husband’s favorite bread.

Most days start with me alone in the kitchen, thinking about what I want to make for breakfast.
This morning, I made my husband's favorite bread.

🍞 Plain Sourdough:
50% organic artisan bread flour
50% high mountain flour
mid high hydration
2% salt
20% sourdough starter

p.s. if your not comfortable with high hydration please start on low hydration (70%-80% hydration)
Bake @ (preheated) 480F w/ lid 20 minutes, 450F w/o lid 20 minutes
(kindly adjust how you like your bread to be)

🍞 Soft Sourdough Sandwich Bread:
mix of organic artisan bread flour, high mountain flour, rye flour
40-50% hydration ( contains milk, egg, oil)
2% salt
20% stiff sourdough starter w/o sugar
tangzhong (forgive me I didn't measure how much it is) roughly 2 Tbsp of flour

note: for non-sourdough baker's you can replace the sourdough starter with commercial yeast that you have at home to make a soft loaf of bread.

🎬 Timestamps:
00:00 Preview
00:19 Baking a crusty sourdough bread
02:30 Making a #sourdough sandwich bread with stiff starter
05:50 How I make Tangzhong
05:57 Making a soft loaf using sourdough discard

I hope you all enjoy the video :)

Thank you so much for watching ♥️

[jesicadumocloy]

The best sourdough- Healthy and Yum bread!

[GinoMSI]

Ja estava com saudades dos seus belos videos🔥🌾🍞🧡

[trishapham]

What’s the next step after my first starter double in size? Do I scoop out a Tablespoon of it and make a levain?