Go to the Recipe: Light and Pillowy Marbled Rye Milk Bread
What about replacing the instant yeast with sourdough starter?
Most definitely. There is the variable of how active your starter is and/or the yeast load it has to power up your dough. A good standard practice is to use around 100 grams of sour culture for 1 loaf of bread to replace yeast. The hydration level of the culture is factor too. When adding a culture that is at 100% hydration or equal parts water and flour you will just need to reduce the amount of liquid and flour in the recipe by the amount of sour culture you add at 50/50. This method will take more time, as every culture has a mind of its own, but should work out for you. So removing 50 grams of milk and 50 grams of the bread flour while adding 100 grams of sour culture should be good. You can always add a touch more flour if you find the dough is not coming together.
That stale bread didn't actually dry out (see Harold McGee).
Always wanted to try a marble loaf
I'm glad i tried this. Had some technical difficulty getting the loaf(s) out of the pan. They did separate into two distinct loaves. When you fold the in on themselves, and then roll them up, just prior to proofing, those also separated, so I have 4 hunks of bread. While I'm sure most of this is operator error, I wasn't overly impressed with the flavor of the bread. Glad I gave this a go, but I think i'll stick with the hard rye that I'm used to.
Bread has just come out of the oven. it smells divine. Now i have to wait (impatiently)for it to cool enough so i can slice into it. . One question. What is the reason for making two small loaves to fit inside the pan. Could one not just make a single loaf and let it rise and bake in the pan?
Update. Sliced and toasted. Good flavour but I find it a bit sweet. Next time I will cut the sugar by half. I love the caraway seeds in the bread. Tomorrow It’s a corned beef sandwich!
We made ours yesterday! Lots of fun, the dough was very easy to work with. We were hoping for more rye flavor. Is there anyway way we could up the rye flour ? BTW love all the baking recipes lately. Thank you 😊
Hello Chad, Up the rye flour to 50% or half rye and half bread flour for more rye flavor. Loaf above looks great!
Thanks!
I just made this beautiful bread. I made some changes as I have a 13" pain de mie. I added 50% more of all ingredients. I wish I could scale up recipes by 1.5 or other custom choices.
I was a little concerned about how much sugar went in and that it smelled so chocolately but now that it's cooled and cut, I'm so happy with it.
I want to upload a photo but can't figure out how.
After reading some comments about the two pieces of dough making essentially two mini loaves, I decided to try rolling into a large rectangle and putting the light and dark together, cutting in half, layering and twisting into a large roll before rolling out again and forming one 13" log and placing in my pan. I flattened the dough and let it rise in the pan about two hours at room temp. Baking took the full 45 minutes to come to 200 degrees.
I overnighted the dough in the fridge. The dough was very easy to work with.
Thanks for the great recipes and videos and inspiration on Studio Pass!
I think the idea is that you're ordering the gluten to go in a specific direction to get the right texture. America's Test Kitchen has a Japanese Milk Bread recipe (also amazing) where they do the same thing, and pictures of Japanese or Hokkaido milk bread online all have the humps, most of the time 2 but sometimes 3-4.
Very nice
Does this mean 156g of each bread and rye flour?
Yes, or roundabout that number.
Thanks for adding this comment. I was just looking for modifications for a 13x4 loaf. I believe you can scale by 1.5 by editing a value.
Fabulous bread. My tin was slightly bigger than the one specified so am going to up the formula by about 10% next time using the Bakery Bits Dough Calculator. The tangzhong is a real game changer as it allows the bread to stay fresh for longer without preservatives. Thank you Chefsteps
This website has a dough calculator which is invaluable. It allows you to scale up/down by % or grams. https://www.bakerybits.co.uk/dough-calculator
That is exactly what our scaling tool does on every activity..
I made a non-marble version. Absolutely delicious. Very soft texture that is perfect for toasting and with butter. I’m amazed that a loaf can last for a week without going stale
