High fiber bread added with guava powder
Hi....I am new in the bread making. I given a simple recipe from my friend for simple white bread. based on the recipe, i substitute 15% of high protein flour with high fiber guava powder, in order to make high fiber bread.
Below is the percentage of each ingredients base on 100% flour. yeast 2.4% salt 1.75% sugar 6% skim milk powder 5% Margarine 4% Format improver 1.5% water 64% also, to improve the dough fermentation, i add 0.5% of emulsifier SSL when mixing all the dry ingredients in the Kenwood Chef Major.
At first, I homogenize dry ingredients with low speed ('min' or '1'), then i added water slowly and mix at low speed for 1 min and medium speed ('4') for 5 min. after that i added in margarine, mixing 1 min at low speed. Last, i turn to medium speed for dough development stage for around 20 min (dough became smooth and show 'window' after I stretch it).
Then, i round it to ball and let it rise for 30 min. The dough did rise very well and very light. Then I knead the dough and let it rest for 10 min before I shaped it to loaf pan. After roll and shape to pan, I put the dough into the proover without cloth. After 30 min, I pressed the dough with finger to test its fermentation. the indentation is remained, but, the dough seem lose 'gas' and become a bit flatter than before i pressed it. I bake the dough in oven with lower heat 195, upper heat 185 degree Celsius for 30 min.
The bread crust is brown gold color when i move it out from oven. I sliced it after it cool down, which make me disappointing when looked at the crumb texture.....