Soft White Bread from “Bäcker Süpke”

A lot of my fellow German foodbloggers have been making breads following recipes from Bäcker Süpke. I never was too much interested to try one of these yet and I had a lot of breads to try out in my bookmarks already so I didn’t want to add yet another source of links to it too.
But when I read about his current bread I just knew I had to give it a go the very instant I read about it.

Why you might ask? Well because me really loves soft white bread. This love I share with Mr T and Mr Q. She and me are always on the hunt for a perfect recipe to make this storebought UK bread you can buy everywhere in GB and Ireland and which we fell in love with long time ago.

So I simply had to give it a go. Plus it seemed so easygoing too. No fuss with rising times and such.
It even fits into my every day working schedule as well – makes me love the bread beforehand as well. *hehe*

Here is the recipe how I did it (makes 2 loaves according to Bäcker Süpke, depends on how big your bread pans are tho, mine are quite small):

Simply whip together all ingredients and let rest at room temperature for about 2 hours.

After that put it in the fridge for at least 16 hours.

Astrid: Actually I made this before I went to bed the day before I wanted to bake the bread. When I came home from work the other day I continued to work on the bread:

Knead the dough througly. Let rest 10 minutes. The dough should have a temperature at about 26-28°C and should not be too mellow. Do not let rest too long.

Form a thread and cut into half and then into 4 equal pieces (see pics here). You might want to coat the individual pieces with water to prevent them from falling apart afterwards before transferring them into a buttered or oiled bread pan. Let rise for about 20-30 minutes.

Preheat your oven to 230°C. Bake for 30 minutes with steam at 200°C. Final baking time depends on your oven tho.

This is how my bread turned out so far:

Please ignore Kashim paws, he inists on helping in the kitchen lately!

My thoughts:

I made this bread twice so far and we really liked it.

First time I made it I followed the instructions of Bäcker Süpke quite strictly, except for the flour of course. I turned out very well. The only thing we did not like was a slight too yeasty aftertaste when the bread was eaten untoasted. If you toast it the aftertaste went away nearly completely.

So second time I made it I tweaked the recipe a bit (my apologies to the master baker):
I used 20 gram yeast instead of 30 and let it rise a bit longer (not too long tho). I liked the second batch better as the yeasty taste was totally gone. The crumb was perfect tho and it toasted really well.

The recipe and bread itself is definitely a keeper! Thank you Bäcker Süpke!