July 6, 2018 - 5:21am
MC Bake.....
I am on medical leave today, so.......a White Sandwich Sourdough loaf, recipe is from Susan, The Wid Yeast....
Lesson I learn today, while baking two loaf at the same time I need to keep reposition the loaf so that all the four side get bake equally, I guess you can tell from the pics above.
Cheers , Jon
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Jon you are a gifted baker! You’ve come so far in such a short time.
Dan
Have you heard of Tangzhong? It would be a nice addition to your sandwich bread. If you are not familiar search the forum for the technique. If you have any questions give us a shout.
I don't know about being "Gifted", I merely followed instruction on the recipe and I used the Kitchen Aids, 4 min on speed 1 to mix the ingredients, 4 min on 2nd speed and 1 min on med high speed. Then I did another extra 10 min on med high speed to produce a well developed gluten dough. The rest go according to the recipe.
Ok, Tangzhong sound interesting will check it out.
Thanks Dan,
Actually, it just dawn on me that way back in Aug 2014, I had bake a Japanese bun as this recipe.......
Japanese-Style Sweet Bun Dough 湯種甜麵
Makes 16 buns
[Ingredients]
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed
Water-Roux Paste (湯種) *:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.
and here the bread...
Of course that won't stop be from trying other tangzhong bread :)
Cheers, Jon
Can do with just about any recipe. Using 5% of the flour is a starting point ( with 5x water) but some flours can be less or work up to 10% flour. Over 10% the addition tends to reverse the positive effects. There are a few exceptions to the "rule." Just like every rule. :).
Tip. Weigh before and after heating and add back any missing water weight.
Lovely Loaves!
All 4 sides migh mean one shift half way through the bake. I have to put my loaves in diagonally.
I’m not sure if you know this, but you can tent your breads with aluminum foil to prevent burning on top. It doesn’t need to be tight. Just sit it on the top.
Dan
Obviously, Noooo!!! By the time the idea strike me, it was a bit late and I used baking sheet instead of aluminium foil. sigh!!! But, still the bread taste marvellous. I still could slice straight :( the bread came off in different thickness and uneven!!!! urgh!!!! there goes my lovely loaves of bread, disfigured by my failure to slice.....
Cheers, Jon
I shifted the loaves serveral times, with the loaves in the tin and out of the tin and still could not get even browning on all sides. Will only bake one loaf at a time during my next attempt. Temperatures do drop quite a bit with frequent opening of the oven. Thank Mini.
Cheers, Jon
Did you knead by hand?
Ru
Nooooo.......I used my Kitchen Aids. After I read a post by Mariana, quote..."Finally, the maximum level of gluten development, fully developed gluten is when you give dough about 1800-2000 turns when kneading it. The dough will look shiny in the mixer/food processor".
OMG, how will I drive the next day after using hands for 1800-2000 turns on the dough???? So I follow her observation and i add another 10 min med high speed....
"Yesterday I watched someone knead their dough in KA, medium sized KA model, and they achieved initial gluten development after 9 min of mixing: 4 min on 1st speed to blend ingredients to homogeneity, then 4 min on 2nd speed to knead, and then 1 min on high speed to beat air into dough. Total of 9 min to achieve an equivalent of 450-600 dough turns."
I must say Ru, I got one of the best developed dough after that...the problem I had is that after BF there is just too much gas bubble in the dough and that make it hard to shape the dough. So, the question is can I deflat the dough then shape and proof the dough....btw I wait for 2 hours and still didn't see the dough raised as much as it should, so I put the tin loaves in a box with a tray of boiling water and viola, I got the raised dough I wanted in about 30 min.
Cheers Ru, sorry for the blah, blah, blah :)
the perfect thing to get the kids to love SD as much as we do. These looke perfect. Very well done indeed!
Not only kid, wife also love soft bread.....
Cheers Jon
Serrated knife didn’t do well. I have an electric meat slicer and it had a hard time cutting the bread without compressing it.
So, I put the bread in the freezer for 30 minutes and then sliced. It worked much better that way. Freezer doesn’t hurt anything.
HTH
Danny