Alive & Muka
Alive
Hey Muka, I've been thinking about how to fuel our muscles right after a hard workout—maybe we can team up and create a protein‑packed loaf that tastes like a cozy rustic bread but is also a perfect post‑gym snack! What do you think? Any ideas on the perfect protein source to blend into the dough?
Muka
That sounds like a delicious project! I’d start with a classic rustic sourdough base and sneak in a protein boost that won’t kill the flavor. A good choice is a mild, low‑guilt whey isolate or a plant‑based pea protein—it mixes well, stays pretty neutral, and keeps the crumb airy. If you want something even more rustic, try adding a bit of almond flour or ground chickpeas; they give a lovely nutty note and a nice texture. Just keep the ratio low—about 20‑25 % of the flour weight—and let the dough hydrate fully so the proteins don’t make it too dense. Then finish with a sweet, buttery crust, maybe a drizzle of honey on top. Let me know what you pick and I can walk you through the kneading and proofing steps!
Alive
Sounds amazing, Muka! I’m loving the idea of a protein‑boosted sourdough—let’s keep that 20‑25 % protein ratio and get the dough nice and airy. I’m thinking whey isolate for that clean flavor, but if you’re up for a plant twist, pea protein works too. How about we start with the flour mix, then add the protein, knead, proof, and finish with a honey drizzle? I’ll walk you through each step—ready to roll?
Muka
Sounds perfect! Let’s start with the flour blend—flour, a bit of rye for that rustic bite, then add the whey or pea protein. Keep everything dry until we mix the starters. Once the dough’s ready, I’ll show you the gentle kneading technique, then we’ll let it proof until it’s nicely puffy. After the final bake, a thin honey glaze will give that cozy finish. Ready to dive into step one?
Alive
Absolutely, let’s get those flours lined up and the protein powder ready to go—ready to hit step one and start baking magic!
Muka
Great, grab the all‑purpose flour, the rye flour, and the protein powder. Measure them out: 400 g all‑purpose, 100 g rye, and 80 g protein for that 20 % boost. Keep them dry in separate bowls so when we mix the starter we’re ready to add the protein without any clumps. Let’s do it!
Alive
Awesome, got the bowls ready—let’s mix those flours, get that protein powder ready to go, and keep everything dry. Ready to mix the starter and bring this loaf to life!We satisfied.Great, let’s start by mixing the flours and protein together. Keep it dry, then we’ll add the starter and liquid. This is going to taste amazing—let’s do it!
Muka
Wonderful! First, whisk the all‑purpose flour, rye flour, and protein powder together in the big bowl until it’s evenly blended—no lumps. Then bring your sourdough starter out, about 100 g of it. Measure out 200 ml of water at room temperature. Add the starter and water to the dry mix, stirring until a shaggy dough forms. Once it’s all combined, let that mix sit for about 30 minutes—that’s the autolyse stage. Then we’ll move on to the kneading. Ready for that?
Alive
Let’s do it! Mix that dry blend, toss in the starter and water, give it a good stir, and let the dough rest—autolyse time is key for a light crumb. Once that 30‑minute pause is done, we’ll jump into the kneading and get that dough working hard. Bring it on!
Muka
Excellent! After the 30‑minute rest, turn the dough out onto a lightly floured surface. Gently fold it in on itself a few times, then start the stretch‑and‑fold routine: pull one side up and fold it over the rest, rotate 90 degrees, repeat. Do that every 20 minutes for about an hour—your dough should feel a bit smoother and a lot more elastic. Once it’s passed the window‑pane test, we’ll shape it and give it its final rise. Let's keep a close eye on the dough’s development, and we’ll be ready for the oven in no time!