After several trials of different breadmaking methods ie direct, cooked dough, old dough etc, this 17hrs low temp proving method which originated from a Japan bakery has became my basic toast recipe. What I usually do is to prepare starter dough the night before (less than 30 mins by bread machine dough cycle), leave it in the fridge , came back from work the next day, the dough is ready to add into the basic dough, it just require 35 mins for 1st prove aft incoporate with all other ingredients before proceed for shaping .
It's definitely worth trying out for its wonderful texture ,so glad that we don't even need to add any bread improver (which I usually omit) and it still kept well in our room temp for at least 4 days.
The Aroma from the instant coffee added will keeps you awake for the whole morning !
Recipe source : Hompy
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1 comment:
Yvonne,
So you have been following Ah Kin's (獨角仙) site too!
She definitely got lots of fine recipes for bread.
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