Bread Story Part 1 – Sweet Loaf
My bread making journey was not so smooth, I experienced 4 failed attempts before I finally made my first loaf.
I started off my bread making with no knead bread which I got the idea from YouTube. From the video clip, it seemed so easy by merely mixing dough and let it rest overnight and throw into oven to bake. But the truth was not that simple after all. I ended up with ugly looking bread.
Later, I decided to tryout bread recipes from one of my cook books - Baking made easy by Agnes Chang. Even with clear instructions, it still took me 3 tryouts before I finally landed with bread looking loaf.
After so many failures, I concluded that there are 3 main factors one must take note to ensure a successful bread making:
First and foremost, dough needs warm temperature to proof; best conducive temperature is around 25--30 degree Celsius. I made by first loaf in winter times and the temperature at that time was below 20 degree; hence my dough was not proof enough to rise to double even I had set aside over 18 hours! L
So, rule number one in bread making is to proof your dough at warm place, place over warm stove, oven or even boiler room. However, if you stay in tropical zone, you shouldn't have this issue at all! J
Secondly, dough needs to be well kneaded till smooth texture where dough can stretch into thin sheet without tearing. My second attempts failed with reason that I did not knead the dough enough to gluten. I do not have bread dough mixer so I hand knead all my bread. If hand kneading, dough needs to be knead for at least 15 minutes. Use finger testing on dough. Press finger on dough, if depression bounce back into shape, the dough is ready to set aside to proof.
Frankly, I must admit, to have 100% hand knead bread, you need strong arms. If any of you wish to tone up your arm muscles, this is a very effective way. Best part is, you pay no fees to join fitness club and after this workout you get rewarded with a nice homemade loaf! :-P
Lastly, watch out for the second proofing time, do not over proof the dough; it will collapse during baking if over proofed.
After reading this article, I bet your bread making stories will be much smoother than mine because I have shared the main tips with you and below is fool proof recipe that I had tried on. Happy trying!
First successful loaf
BASIC SWEET BUN DOUGH MAKING
500g bread flour or high protein flour
2 tsp instant yeast (I used Edmond Sure Bake yeast)
100g castor sugar
50g soften butter
This dough can use to make Sausage Roll,Red bean/Custard Bun and Garlic Butter Bun
100克细砂糖, 1茶匙盐, 270ml水