๐๐ฉ๐ฉ๐ฅ๐ ๐๐ฎ๐ซ๐๐ & ๐๐๐ง๐ข๐ฅ๐ฅ๐ ๐๐ฎ๐๐๐ข๐ง๐ ๐๐จ๐๐ Yes you read right, this one was made with apple puree and vanilla pudding and Iโm not lying when I say I could taste both almost as vividly in the baked loaf as in the apple strudel I made with both a couple days before. ๐ Iโm not one to waste ingredients so when I saw those leftovers in my fridge and was craving a soft white bread it was decided to go for it. I got a bit ambitious though and tried to hand knead this low hydration dough but 15min into kneading in the salt hoping a couple mixing steps and resting would help me I gave in and finished the dough in a mixer. It ended up taking 40min to mix it in there even! ๐ซฃ With doughs like this a mixer certainly is your friend and will turn making it into less of an exercise. ๐
So even though you see me do all those steps in the video and enjoy some dough therapy you can just throw all ingredients into your mixer and go for it, slow at the beginning and then faster for 2/3 of the time. It helps to rest the dough in between both speeds to let it fully absorb the hydration and not get too stressed. Because both pudding and puree are already sweet I didnโt add additional sugar. ๐๐จ๐ฎ๐ ๐ก (all ingredients are put together by feel as I didnโt know the hydration of pudding and puree as it was store bought, Iโd maybe add one more egg next time and some butter) 180g vanilla pudding 160g apple puree 1 egg 100g starter 500g wheat flour 10g salt ๐๐ซ๐จ๐๐๐ฌ๐ฌ Mix everything to window pane. Let proof for 4h and shape into the tin. Put in the fridge overnight. Take out in the morning and proof until about doubled to tripled, took 7-8h. Bake 35min at 190ยฐC fan. You could also prep in the morning, put in the fridge midday and final proof at room temp overnight and bake in the morning. - - - #softbread #apple #pudding #leavened #homebaker #baking #sourdough #doughtherapy