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 :)

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

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

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