November 18, 2011 - 7:19pm
Simple White Loaf
Another Simple White Loaf. I got this from this Japanese website: http://kneader.jp/recipe/14. Thanks to Koby. It was a light, fluffly bread, just like those you find in those Japanese Bakery. I doubled the recipe here.
What I find interesting is the method: 1. The Biga Mix - it includes sugar first. its quite a high content of yeast, I probably would like to try a little less instant yeast. This only requires 10 minutes although I extended it to 30 mins because of the temperature here. 2. The baking - 3 different degrees within the span of 35 mins baking time. Here's the details in this site: https://sites.google.com/a/jlohcook.com/jennycook/latest-postings/simplewhiteloaf
What do you think of this method?
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Comments
Japanese (as well as Taiwanese) bakers like to use the indirect method (中種 in Chinese and "Biga" in Italian) in bread making. (Another popular method is 湯種 Tangzhong, like a porridge. Here "種" means "seed")
Normally the biga is made of flour, yeast & water only. Here using all the sugar in the big is unusual. My guess is that it is intended to speed up the fermentatin time for the biga. (As well as in the rest of steps). This recipe is just for time savers. Using the biga with longer fermentation (that is, less yeast) will improve the flavor and the crumbs.
Thanks. Interestingly, with the little sugar and butter, this bread's flavour is even better than those that I've made with Tangzhong and the Japanese white bread that was made with cream. Perhaps for this bread, I've allowed it to proof well.