Took a short break from bread making and "sunk" into festive bakes (mooncakes) lately.There are always a few recipe which i have tried earlier without much satisfaction with the end result, thus my mind keep calling me for the 2nd attempt ,after reviewing my mistakes, Yes, now I'm so ready to embark on with much care taken from mixing to final proving so as to achieve a better finishing.
Now i somehow realised that I could sense & "feel" the dough if it has done right , It is solid & full of "body" ,i knew that I'm going to make it this time, not perfectly well but I'm closed to "origin".
I've learned that A perfect pullman toast should form a white semi-rounded ream surrounding the top edge , not the square top which i last did, that was over-profing, meaning to say, it has to be send to the oven when it reach 70~80% height.
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