I Baked the BIGGEST Loaf of Bread I’ve Ever Made (With Mozzarella Whey!) 🤩

Описание: I challenged myself to bake the BIGGEST loaf of bread I’ve ever made, and the secret ingredient? Mozzarella whey!
I was making pizza the other day, using fresh mozzarella, when a thought crossed my mind—what if I used mozzarella whey in my bread? That idea got stuck in my head, and I couldn’t let it go. A few hours after my sourdough starter hit its peak, I was already mixing the dough for what would become the BIGGEST loaf of bread I’ve ever baked. Let me show you how it all turned out!

Ingredients:
450 g bread flour
320 g mozzarella whey (or regular milk whey)
220 g sourdough starter
9 g salt

Target Dough Temperature: Around 22°C (72°F) throughout the process.

Method: ( with my timing)
1. Mixing the Dough
18:00: Combine the bread flour, mozzarella whey, and sourdough starter. Mix until the ingredients are fully incorporated. Cover the bowl and let it rest.
2. Incorporating the Salt
19:00: Add the salt to the dough and mix until it is fully dissolved.
3. Strengthening the Dough (Coil Folds)
20:00: Perform the first coil fold.
21:00: Perform the second coil fold.
22:00: Perform the third coil fold.
4. Cold Fermentation
22:30: Place the dough in the fridge overnight.
Note: I chose to refrigerate the dough without shaping it because it was late, and the dough hadn’t fermented enough yet. Don’t be afraid to experiment with timing and adjust the bread-making process to suit your schedule. Bread-making should feel like a peaceful activity, not a stressful one.
5. Warming Up the Dough
08:00: Remove the dough from the fridge and let it come to room temperature. Don’t worry about leaving it out—cold dough warms up gradually, and fermentation doesn’t happen too quickly.
6. Shaping the Dough
11:00: Shape the dough and allow it to rise.
7. Preheating the Oven
12:30: Preheat your oven to 230°C (446°F) with a Dutch oven, baking steel, or similar equipment inside. Place a baking sheet on the bottom rack to use for steaming later.
8. Scoring and Baking
13:00: Score the dough and place it in the oven. Add one cup of boiling water to the baking sheet on the bottom rack to create steam. Quickly close the oven door and bake for 20 minutes.
13:20: Open the oven, remove the baking sheet with water, and reduce the temperature to 200°C (392°F). Continue baking for another 15–20 minutes, depending on how you prefer the crust: light and thin or dark and crispy.
9. Cooling and Enjoying
13:40: Remove the bread from the oven, let it cool on a wire rack, and enjoy!

💡 How Mozzarella Whey Affects the Dough:
Using mozzarella whey (or any milk whey) in bread-making enhances both the texture and flavor. The natural sugars and proteins in whey contribute to a slightly softer crumb and a beautifully golden crust. Whey also imparts a subtle richness to the flavor, making your bread uniquely delicious.


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