The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High fiber bread added with guava powder

fiberpeiling's picture
fiberpeiling

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.....


 


 

silkenpaw's picture
silkenpaw

Or are you asking a question about how to improve it?

fiberpeiling's picture
fiberpeiling

thanks silkenpaw...


ya...actually i haven't finish my text....i was trying to upload the bread photo, but not success...i just finish talking to my friend that learned making bread before, i used to knead again the dough prior to shape and roll the loaf. But it was WRONG!! now only I realize....


let me continue the bread problems. the crust wrinkled and quite dry, but crumb inside still not enough dry!! or could I lower the temperature to 180 and 170 degree celcius?


the proover setting is 85% RH and 35 degree celcius...is there any other method can be use to make sure the dough proofing is perfect before put it into baking oven?


I really need some guidance about overkneading and over-rising to avoid these to happen again in next try....

Matt H's picture
Matt H

Probably needs to rise longer. Only 1 hour total is not very long.

fiberpeiling's picture
fiberpeiling

i tried proof for 1 hour last time, but when i press, the dough like lost gas and flatten...after baked, it even not rise anymore....i will try use 45min on tomorrow and not press on dough again.....


 


thanks for any suggestion.....^.^