Last week, I went to a local library to return my books. I was lucky to borrow quite a few interesting cooking books and this is one of them, “65度C 汤种面包"by Yvonne C.
My family takes bread almost everyday. And I'm constantly in search of breads that stay soft and fluffy for at least 2 days. Coincidently, when I bloghopped to Florence's blog a few days back, I discovered that she was baking this “65度C 汤种面包" with great success.:) She also gave a detail explanation with pictures on how to prepare this 65度C 汤种. Armed with this valuable informations, I tried my experiments yesterday and today.
My family takes bread almost everyday. And I'm constantly in search of breads that stay soft and fluffy for at least 2 days. Coincidently, when I bloghopped to Florence's blog a few days back, I discovered that she was baking this “65度C 汤种面包" with great success.:) She also gave a detail explanation with pictures on how to prepare this 65度C 汤种. Armed with this valuable informations, I tried my experiments yesterday and today.
Pic A: 1 of 3 - This loaf was made on 12-3-2008. 
From the above pictures, you can tell my experiments were not very successful. My shaped doughs didn't rise properly as a result my breads are "tiny". Strange and puzzle: why it didn't rise even in the hot oven? One suspect: humidity. With the past few days raining non-stop, the humidity level is different? Don't know whether other bloggers out there encounter such problem? Or was it my 汤种 giving me problem?
Thinking that the kneading was not enough, I made another loaf today (using another recipe). Same problem: dough raised very well initially, thereafter, rising was slow or stagnant?? and it practically didn't rise in the oven!?
Overall, this 汤种 really made a difference to our normal bake. One bite and you know the difference :) My husband who is very particular about food texture, nod his head and said "Nice"! Will try again once the weather is good.
