Sourdough Wonder 5 Star Soft White Sliced Bread Recipe

Sourdough Wonder White Bread

I was interested in what adapting the Wonder White recipe to sourdough would look like, using more natural ingredients.

The switch in ingredients is going from the below Current ingredients to the below Proposed ingredients

Current Ingredients

Wheat Flour, Water, Modified Tapioca Starch (1413), Wheat Gluten, Wheat Fibre, Canola Oil, Vinegar, Iodised Salt, Yeast, Cultured Wheat Flour, Soy Flour, Vegetable Emulsifiers (471, 472e, 481), Vitamins (Thiamin, Folic Acid), Processing Aids (Wheat)

Proposed Ingredients

Wheat Flour, Water, Tapioca Starch, Psyllium Fibre (if required), Olive Oil (if required), Vinegar (if required), Sea Salt, Sourdough Starter

Recipe

Here’s a sourdough adaptation of Wonder White bread recipe:

Ingredients

Levain:

• 30g mature sourdough starter
• 60g water
• 60g wheat flour

Tangzhong:

• 25g wheat flour
• 125g water

Dough:

• 400g wheat flour
• 100g tapioca starch
• 250g water
• 8g sea salt
• 50g olive oil (optional, for a softer crumb)
• 10g vinegar (optional, for acidity and preservation)
• 150g levain (from above)
• 150g tangzhong (from above)

Instructions

Levain (Prepare the Night Before):

1. In a small bowl, mix 30g mature sourdough starter with 60g water and 60g wheat flour.
2. Cover and let ferment at room temperature overnight, or until it is bubbly and has doubled in size.

Tangzhong (Prepare the Day of Baking):

1. In a small saucepan, whisk together 25g wheat flour and 125g water.
2. Place over medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like consistency.
3. Remove from heat and let cool to room temperature.

Dough:

1. In a large mixing bowl, combine the wheat flour, tapioca starch, and water. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
2. Add the levain, tangzhong, sea salt, olive oil (if using), and vinegar (if using) to the autolysed dough.
3. Mix the dough until it comes together. Knead for about 10 minutes until smooth and elastic. You can use a stand mixer with a dough hook attachment if preferred.
4. Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.

Shaping:

1. After the bulk fermentation, gently deflate the dough and shape it into a loaf.
2. Place the shaped dough into a greased or parchment-lined loaf pan.
3. Cover and let the dough rise again for about 2-3 hours, or until it has risen to just above the edge of the pan.

Baking:

1. Preheat your oven to 375°F (190°C) during the last 30 minutes of the final rise.
2. Bake the loaf for about 45-50 minutes, or until the crust is golden brown and the internal temperature reaches around 200°F (93°C).
3. Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your homemade sourdough Wonder White bread!