The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi !

buns's picture

Hi !

Hi everyone
My name is fey . I'm Indonesian
I'm new here . Thanks to allowing me to join here
Happy baking !


Danni3ll3's picture

I look forward to your posts as I am sure you will be using different ingredients than those I have available to me in Canada. 

buns's picture

I think so . It isn't easy to get whole wheat flour here . I usually using all purpose flour . And sometimes making a gluten free bread

Lechem's picture
Lechem (not verified)

Looking forward to seeing your recipes. It's a great forum.

buns's picture

You know that I'm not the expert one but I will share one of Indo's bread recipe later if you don't mind . It's called Panada

Lechem's picture
Lechem (not verified)

I look forward. Sounds interesting.

buns's picture

I apologize for my late replied .
Ok to the point , here we go my simple recipe to make a Panada .

250gr AP flour (1 cup)
1/2 tsp salt
20gr sugar
1 egg
65ml coconut milk
2 tbs lukewarm water
20gr fat (margarine)
1 tsp yeast (i use instant dry yeast)

-In large bowl , mix water + egg + coconut milk + salt
-Another bowl , mix all another ingredients except fat
-Put the dry ingredients into the wet ingredients ,
-Stir using spatula ,
-Take the dough out and kneed for 2 min ,
-Add the fat then kneed until smooth and less sticky ,
-Cover and rest the dough for 30 min .
-And then you can prepare for the filling meanwhile .
-Actually Indonesia's Panada using a spicy tuna inside , but you can substitute it with a meat , bacon or whatever what you like but i recommend to using a undercooked meat .
-After 30 min , punch and take the dough , divide into @50 - 60gr each doughs ,
-Grind the doughs into flat round shape ,
-Put the filling on the center of the doughs ,
-Fold from bottom to the top , pinch the edges side ,
-Dust with flour then take it rest for 30 min .
-After 30 min , preheat the cooking oil in frying pan over medium heat .
-Fry until golden browned , once cooked , remove and drain .

syed's picture

Hi everyone!

I am in Canada, would like to join The Fresh Loaf Forum.

I am not an expert, but I have baking back ground, seeking experts' help to learn more about baking.

I am currently baking hamburger buns using the sponge dough.

My regular sponge dough is consist of water, yeast and flour.

Now, I am adding salt as requirement, fermenting for 90 minutes before pumping into the temperature controlled storage tank.  The sponge is forming gluten chunks in the storage tank after 3 or 4 hours causing blocking of pump filter.  No salt no problem.

It is due to salt addition, but, salt is the requirement.

Any suggestions to control this problem?

Thank you.

buns's picture

Welcome syed
nice to know you
happy baking !