Now that the fall weather is here, i've started to use the woodshed for overnight bulk ferments. This is a white bread using five different flour types.
The SD was fed German type 1050 wheat flour, in the main dough i used Swiss Halbweiss(wheat approx. type 750), Swiss light extraction spelt flour and type 550 wheat flour out of Holland. The fifth flour type was a 2% addition of French soya. Salt2%, butter 1.5%, 2% fresh yeast, hydration 72%.
This batch of 10 crackled up a pretty tune while cooling off, the small butter addition could be seen in the sheen of the crust and complimented the overall flavour of the loaf, without over powering. The acidity was laid back, as planned. I've found that this sort of white bread holds its freshness quite well, the batch went over well, i hope to soon repeat this formula and do a little fine tuning.