my country is hot and sunny all year round so i have to use ice water and cold flour for bread making most of the time.
Welcome to TFL! Sorry it's more difficult to control temperature where you live, but it's a small price to pay for all the delicious food you get to eat over there :-)
Thank you. Yes, it's frustrating to make bread in the afternoon when the roon temp is 31C. May I ask how do you do the final proofing at home? Do you have a bread prover?
I do not have a bread proofer. I usually just do the final proof at room temperature, which is around 23C. If I want to slow down the fermentation, I put the dough in the refrigerator.
Hi there, assume you are Singaporean too? I'm based in Shanghai though. Welcome!
yes I'm Singaporean. I learn to make bread recently and would like to meet people with the same hobby. What sort of bread do you make?
I prefer European breads esp Italian, and some sourdough. Trying to perfect baguette recently. Look into my blog in this site and my own site www.foodforthoughts.jlohcook.com. Been on this for 2 years, still so much to learn.
Wow! you really are a baker. Back in Singapore, how to proof and bake artisan bread? Do you use baking stone?
Being Asian, I started making sweet buns and now wanted to try artisan bread. Any advise what to start with?
I usually bake in Shanghai. Even on summer days, which is 30+ degrees in Shanghai, I bake in accordance to the recipe, ie, for those straight dough, on counter top, and watch the dough. For those sourdough, depending on the recipe, counter top or fridge.
Proofing is dependent on the strength of dough, amount of yeast as well as temperature.
For artsan bread, I started with the no knead method, and then, built a sourdough based on Dan Leppard's methodology, and now I bake using Daniel Leader or Jeffrey Hammelman recipe, or tried some of the recipes from some key bakers here.
Start with a simple white loaf from Dan Leppard's - handmade loaf. It is quite easy, and his step by step method helps.
Yes, I use a baking stone in my oven.
Thanks for sharing. Guess I'll start with something simple i.e straight dough and move on to more complex stuff like sourdough.