Raisin Toast

The breads list in my to do list has been piling up as i was restrict by the limited time left for baking on week days, I will leave those recipe with longer fermentation on weekend so i will have a good control ,oh my! when can i begin with my natural levain bread, for sure once master the techniques utilizing natural levain,

will replace this with the usual fresh/instant yeast. heard that the aroma & texture is even better with natural levain.

One of my bread book collection "名店面包大公开", intended to pick up french rustic bread from the author ,japanese Boulangerie 野上智宽. Admiring bloggers in HK & Taiwan have good supply source of imported french bread flour , the best I could find from local supply is "Gold medal" flour from USA. Thus, was

desperate to Pick up a few packs of french bread flour from my previous trips to Japan & taiwan.

Back to the book, this raisin toast appear to be the least ferment time require (except for the "biga") what's more raisin bread has always been my all time favourite. had used less raisin than the recipe called for which is the only regret this time.

My favourite spread to go with : Marmalade + butter

Plain White Toast (17 Hrs Low temp fermentation)

Though is just a plain white toast, I was very thrilled by the "stretch" round top resulted from the oven spring when the bread just came out from the oven, I reckon I might have achieved the perfect stage of window pane while mixing dough.

Besides, the texture, it is exceptionally soft & spongy, the fermentation dough which i used has been left in the fridge for more than 3 days , could this be the reason as it has given the dough a much "mature" fermentation ? certainly I did check on the dough before adding to the main dough mixture to ensure it did not turn sourish, the aroma of the wheat ease my worries.

This is just like a victory to me as i have overcome the problem of achieving the perfect "stretch mark" for round top loaf which is similiar to achieved squre top on pullman bread tin.

Curry Toast (17 Hrs fermentation)

Still remember the curry buns stuffed with potatoes which was available in some indian owned grocery store or push cart bread seller used to carry ? For some sentimental reasons, I will crave for these buns & start hunting around but sad to know is rarely available now.

Now, with this recipe, I can have my curry bun/toast anytime as I wish. Shall I have a pot of curry chicken tonight ?