This is so tender and soft bread, which is the result of my favorite adding to a regular sourdough bread formula - milk tangzhong.
INGREDIENTS:
-350 g bread flour
-273 g ice cold water (78% hydration - you should judge by your flour how much water to add)
-70 g sourdough starter
-30 g milk tangzhong (30 g hot milk + 6 g bread flour)
-7 g salt
ADDINGS:
-20 g green olives
-20 g red olives
-1 table spoon of lemon zest
-1 table spoon of fresh thyme
-2 table spoons of grated parmesan
PROCESS:
📌1 hour -cold autolyse ( all flour + 265 g water)
🔹adding starter
📌+30 min - adding salt and cold milk tangzhong, mixing for 8 min with mixer on a low speed (2nd speed for Kitchenaid) + the rest of cold water at the end of the mixing
🔹+30 min - coil folds
📌+30 min - lamination with all addings
🔹+30 min - coil folds
📌+30 min - coil folds
🔹+30 min - half coil fold
📌+1 h bulk proofing
🔹the dough was shaped as a batard at 70% of rise
📌+20 min warm retard
❄️+ 12 hours of cold retard 4° C (38 F°)
Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).
