full house
omg i was cooped up all day at home with nothing to do, to the point that i didn't even realise it had rained, until i went out for dinner. today i walked round and round tiong bahru plaza looking at all the food places. can you believe that donut factory is opening at the plaza? please bring in krispy kremes! had burger king for dinner because it's been so long since i ate there. and i never recalled that there was a comics connection in the plaza.
after walking round for a long time, the sky was still bright. so i started making bread at 7pm.
this white wheat bread's recipe comes from the american book. this time i combined methods from the CIA, hamelman and bertinet. it was my practise for shaping good, round loaves.
this is the dough. i used my mixer to do the initial mixing, but after a while, i flipped it out onto the table and manually worked it.
i followed hamelman's instructions for folding the dough. this was done twice in the dough's whole fermentation process.
divided and preshaped the dough into two big balls. hamelman says we must be careful not to incorporate raw flour, or else it'll result in grey streaks in the baked bread.
the dough is given a final shaping and left to proof. this time i did the proofing on parchment paper. because i wanted to slide the loaves directly onto my 'baking stone'.
i still failed at scoring a nice checkered pattern. i think next time i'll just make a big cross. or three slashes.
i slid the loaves directly onto the 'baking stone' because i wanted to see if i could induce a very big oven spring. i suppose tonight's loaves rose quite well.
ok so baking the bread took three hours in all. i love the roundness of this white bread loaf. the only problem i had was that i couldn't peel the parchment paper off properly; think it needs to be floured first.
nope, i can't wait for breakfast. this is for supper: freshly-baked bread with some good jam. hmm, the crumb of the bread was not open and airy, but it was soft like nothing i've ever made, like gardenia bread. maybe it's got to do with the fact that i handled the dough tonight much less, much gentler than last time.
i shall try hamelman's methods for other shapes of bread.
after walking round for a long time, the sky was still bright. so i started making bread at 7pm.
this white wheat bread's recipe comes from the american book. this time i combined methods from the CIA, hamelman and bertinet. it was my practise for shaping good, round loaves.
this is the dough. i used my mixer to do the initial mixing, but after a while, i flipped it out onto the table and manually worked it.
i followed hamelman's instructions for folding the dough. this was done twice in the dough's whole fermentation process.
divided and preshaped the dough into two big balls. hamelman says we must be careful not to incorporate raw flour, or else it'll result in grey streaks in the baked bread.
the dough is given a final shaping and left to proof. this time i did the proofing on parchment paper. because i wanted to slide the loaves directly onto my 'baking stone'.
i still failed at scoring a nice checkered pattern. i think next time i'll just make a big cross. or three slashes.
i slid the loaves directly onto the 'baking stone' because i wanted to see if i could induce a very big oven spring. i suppose tonight's loaves rose quite well.
ok so baking the bread took three hours in all. i love the roundness of this white bread loaf. the only problem i had was that i couldn't peel the parchment paper off properly; think it needs to be floured first.
nope, i can't wait for breakfast. this is for supper: freshly-baked bread with some good jam. hmm, the crumb of the bread was not open and airy, but it was soft like nothing i've ever made, like gardenia bread. maybe it's got to do with the fact that i handled the dough tonight much less, much gentler than last time.i shall try hamelman's methods for other shapes of bread.
posted by ivan at 11:04 PM
0 Comments:
Post a Comment
<< Home