Everyone loves a good slice of toast! So we wanted to share a recipe for a real delicious one.
Most toasts don’t have too much flavour so we wanted something different, something more tasty.
That was when we combined the idea of a delicious toast with something else.
When you get to the ingredients section you may recognize there is a lot of sourdough starter used for the dough.
The story behind it is simple:
Because of the weekly feeding process for our sourdough starters, we had about 170g of starter left. Instead of throwing it into the trash (what we always try to avoid) and because we didn’t want to bake pancakes or waffles every time, we used it for baking this fluffy sourdough toast!
A good idea isn’t it? And it worked very well.
This recipe shows that it is always worth trying out something new. It may not always work out but sometimes you may just end up baking a really delicious and fluffy sourdough toast with an aromatic crust!
Things to know before you start
Our first recipe on Delight Baking for a toast. It is as simple to bake as our sourdough bread for beginners recipe.
In order to be able to bake toast you will need to have a loaf pan. We used a big loaf pan of 32 x 16 x 10 cm. The big extendible loaf pan used in this recipe can be found in our should have baking tools section.
Tip: If you don’t have such a big loaf pan, you could try and use 2 smaller ones.
|170 g||Starter – Preferably from whole wheat flour|
|100 g||All-purpose flour|
|100 g||Water – Room temperature|
- Mix your sourdough starter with the ingredients above
- Store sealed for 20 hours at 20-22°C (68-71,6°F)
|7 g||Yeast – Fresh|
|250 g||Milk – 26°C (78,8°F)|
- Mix salt, sugar and crumbled yeast with milk in a separate bowl to dissolve
|550 g||All-purpose flour|
|–||Dissolved salt, sugar, yeast and milk mixture|
- Mix all of the mentioned ingredients except the butter together in a stand mixer for 5 minutes on speed level one and 8 minutes on speed level two
- Add the butter after 8 minutes of mixing
- The dough shouldn’t stick too much to the bowl after mixing
3. Bulk Fermentation
- Cover the dough and let it rest for a total of 45 minutes at 20-22°C (68-71,6°F)
- Prepare your loaf pan by greasing it with a bit of butter on the bottom and all sides
- Divide the whole dough into 4 pieces of the same weight
- Shape each piece by rounding it first and then gently rolling it to a cylinder
- Position each shaped dough piece next to each other in the loaf pan with the short sides of the dough pieces facing the long sides of the loaf pan
- Cover the loaf pan with a towel
- Let it proof for 2 hours at 24°C (75,2°F)
- The dough should double in size by this time
- With a bread lame make one long cut lengthwise (about 2 to 3cm deep) on top of the dough
- Preheat oven to 220°C (428°F) for ~35 minutes with the upper and lower heat function
- Put the loaf pan in the oven, create steam and bake for 45 minutes
- After 10 minutes lower the temperature to 200°C (392°F)
- Tip: If you prefer having a light brown crust on top, instead of the relatively dark one, you can put aluminium foil on top of the loaf pan for the last 20 to 15 minutes of baking
- Tip the bread out of the form immediately after baking and allow to cool down on a grid for about 2 hours
The thin slightly crunchy crust on top of this fluffy sourdough toast is surprisingly aromatic.
As usual for a toast, the crumb is soft and fluffy.
The soft taste reminds of milk rolls. You can even recognize that there is a little bit of honey in the dough.
Goes good with
We would recommend to toast the bread slices and add just a bit of butter, honey, marmalade or creamy cheese. Additionally, you can perfectly use it to make sandwich toasts. Due to the high amount of sourdough the sandwiches will have an intense taste.