Bread making is sure time consuming and if you are rushing for the day, I think it’s better to do something else. I had a failed attempt yesterday cos I start like 3 plus in the afternoon and wasn’t too careful with the weight of the ingredients, I also think the yeast could be dead cos it’s an open packet so the dough din rise at all. I was trying out a new recipe to do a pullman loaf and plan to use the overnight bread to do bread pudding today since the new dish plate that I bought is oven-safe. Well, well … I decide to give another attempt today, pulling out the trusted Hokkaido Milky Loaf. But Mr Sun decided to take a rest and I had to resort to use my oven for proofing which I set to 40° for 10 mins and use the remaining temperature inside the oven to do the rest of the proofing. I did the hole check and it’s ready after 20 mins. Actually in the book, it was mentioned the ideal temperature for the first proofing is between 28° to 30° while the 2nd proofing should be from 32° to 38°, I guess in future I could still set the oven to 40° but will open the oven door for a quick one and allow the temperature to drop back to 32° to 38°.
I use the breadmaker to do the basic knead which is 20 mins, restart the machine to knead for another 10 mins and hand knead for 10 mins (after watching the DVD and remembering how it should be :P) I’m really happy that the dough actually pass the window pane test! And I think this is the first time I manage to!
I went all the way to ship this book from Taiwan, I first knew about 孟老師 from some cable tv program that she taught cakes/desserts. And for this book I like that it came together with a 3 hr DVD that taught about Breadmaking, the machine knead, hand knead steps, how to tell if the dough is ready for proofing etc, it really help to see these visually, in movement. In addition, it also show you the variation of bread shaping. Well, I’ve not complete the DVD as I’ve been catching here and there a bit. This book is comprehensive and together with the DVD, I think this is really a good buy.
A pullman loaf tin have always been on my shopping list but I’ve put it off again and again as I thought I will be happy wif just using the breadmaker to make bread. But I want a square loaf! The type that is selling off the shelves. I finally got one but only realise it’s way too big when I reach home, at least it fit my oven but it’s a 900g bread which I thought it’s too much. I am always very careful when I buy baking tins/trays for the oven cos it rotates during baking so I can’t really take a direct measurement and fit in. In any case, I exchange for a smaller one in the end 🙂
The verdict? I din have to do with the thick crust that appear when I used a breadmaker. The crust is so thin and soft that it’s negligible, the bread is still as fluffy that even my fussy little dog who dun eat white bread or bread crust chomp down without much thought. Everyone in the family loves the bread and said it’s the best I’ve done so far!
This is the texture. Soft and fluffy!
And the kitchen is close for this week!
Hokkaido Milky Loaf
The original recipe is here but I always halve the recipe and I get a 600g dough.
270g Bread Flour
30g Cake Flour
15g milk powder
75ml whipping cream
For the breadmaker method, put all liquid ingredients at the bottom of the pan, followed by the dry ones and the yeast at last.
For LG Solardom oven, I bake at 180 degrees for 25 mins.