Cloud Toast Bread
1789kcal
Ingredients
Sweet Stiff Sourdough Starter (Night Before / Day 1)
- 25 g Sourdough starter culture
- 35 g Water
- 75 g Bread flour
- 10 g Sugar
Enriched Cloud Dough (Day 2)
- 250 g Bread flour (100%)
- 100 g Sweet stiff starter from the stage above
- 45 g Milk
- 50 g Heavy cream
- 1 Egg
- 30 g Sugar
- 4 g Salt
- 25 g Soft unsalted butter
Equipment
- Stand Mixer fitted with dough hook attachment
- Standard Loaf Pan Approx. 9×5 inches
Method
Day 1 (10:00 PM): Build Sweet Stiff Starter
- Dissolve 10 g sugar in 35 g water, add 25 g sourdough starter, and whisk together.
- Add 75 g bread flour, mix well, and form into a tight ball. Place in a jar, cover, and let ferment at room temperature 74–78°F (23–26°C) for 8–10 hours until tripled in volume.
Day 2 (8:00 AM): Autolyse & Mixing
- 8:00 AM (Autolyse): In a stand mixer bowl, add 45 g milk, 50 g heavy cream, 1 egg, 30 g sugar, 100 g sweet stiff starter, and 250 g bread flour. Mix until incorporated and autolyse for 30 minutes.
- 8:30 AM (Mix & Butter): Knead on low speed (or KitchenAid speed 3) for 3–4 minutes. Add 4 g salt and mix for 2 more minutes until a dough ball forms.
- Add 25 g soft butter, increase speed, and mix for 10 minutes until dough comes together smoothly and passes the windowpane test.
Bulk Proof & Cold Fermentation
- Cover dough and let proof for 3–4 hours at 76–80°F (24–28°C), performing 2 stretch-and-folds during this time until puffy.
- 1:30 PM: Transfer covered dough to the refrigerator for 6–9 hours of cold fermentation.
Shaping & Overnight Pan Proof
- 10:00 PM: Remove dough from fridge and divide into 3 equal pieces.
- Roll each piece into a tight cylinder.
- Place the 3 rolls side-by-side inside a lined baking pan. Cover loosely and proof overnight for 8–10 hours at 65–72°F (18–21°C) until doubled in volume.
Day 3 (7:00 AM): Bake
- Preheat oven to 375°F (190°C). Dust top of loaf with a little flour if desired.
- Bake for 25–30 minutes until golden brown. Cool on a wire rack before slicing.
Nutrition
Calories1789kcalCarbohydrates284gProtein48gFat50gSaturated Fat27gPolyunsaturated Fat5gMonounsaturated Fat12gTrans Fat1gCholesterol279mgSodium1655mgPotassium508mgFiber8gSugar45gVitamin A1677IUVitamin C0.3mgCalcium170mgIron4mg
Notes
- The Secret Power of a Sweet Stiff Starter: Utilizing a stiff, low-hydration starter built with a touch of sugar changes the entire chemical game. The sugar feeds the wild yeasts while pulling water away from bacteria cells, which drastically slows down the production of harsh acetic and lactic acids. This guarantees your Cloud Toast Bread develops an intensely sweet, milky flavor with absolutely zero sour tang.
- Why the Double-Rolling Shape is Essential: Rolling the dough strips flat with a rolling pin twice during step 9 serves a critical structural purpose. This compression forces out any giant, erratic carbon dioxide gas pockets, refining the interior cell matrix. When it rises in the oven, it creates a tight, highly organized, feather-light crumb that tears apart into incredibly thin, silky shreds.
- Perfect Proof Leveling: Keep a close eye on the final rise timeline during step 10. Because this dough contains a heavy fat load from milk, eggs, and cream, overproofing can happen quickly if your kitchen runs warm. Be sure to slide the pan into the oven right when the dough hits 1 cm below the rim to lock in a beautifully rounded crown and prevent the loaf from deflating.