Wednesday, October 28, 2015

Wholemeal Soya Loaf II ~ 天然酵母 全麦豆渣吐司 第二版

I'd another go after a pretty successful baked here. In fact, it was immediately the next day. :)  This time with some changes.





 


lovely texture :)




















Ingredients:
250g   bread flour
50g     wholemeal flour
40g     soya beans residue
17g     milk powder
33g     sugar
3g       salt
178g   Natural Yeast
150g   iced cold water

34g     unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Personal observations
- May be more wholemeal flour was used,  the rise was slower.
-  Texture still soft but not as soft.
-  Another note, more natural yeast was added, less hollow holes as yesterday's baked.
-  May be because of the cold bulk fermentation to retard the dough yesterday , the baked loaf for yesterday was so... so good!有点韧性 It was so different from all my other baked. :D
              

Tuesday, October 27, 2015

Wholemeal Soya Loaf Naturally leavened ~ 天然酵母 全麦豆渣吐司

Everyday bread with a twist from 王传仁老师经典 ~庞多米吐司 ~ Pain De Mie

Made a twist to my regular loaf by using part wholemeal and some soya bean residues.  Outcome was fantastic and I think can 拉丝 also judging from the thin 光泽 :D 



Can you see the shinning part? 光泽?   :D


Forgive me, I'd tightened the bottom part too much, resulting in a thick layer below.  :(









Ingredients:

250g bread flour
30g    Wholemeal flour
20g    Soy beans residue

30g    caster sugar

15g    Milk Powder

3g       Salt


170g  Natural yeast

150g  Iced cold water

34g     unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!


Note on Final proofing:
- 30 min @ room temperature (11.05 am to 11.35 am)
- 11.35 am put the whole tin in the fridge to retard fermentation as I'd to rush out.
- 4 pm came home. Took out immediately~ dough rose to about 70%.
- 4.35 pm - Rose to about 75 to 80%
- 5 pm almost to the brim.