ZOPF (Swiss Braided bread)

Noticed my weak point when it comes to bread shaping, I've chosen breads that require shaping in my recent bakes, tried milk (dinner) roll (pict not taken), and this is my 2nd shaping bread this week -Zopf

It does get confused when first started, thanks to blogger Angela for her step by step guide .
Practice makes perfect, will try out the 6 braided shaping in the next recipe.

Final proofing /ready for baking

Bon Appetit !

English Crusty Bread (Nissin Super King Flour +LV1 Levain)

It took a total 4.5 hours (1st -2 hrs , follow by 1 hr,then 30 mins & another 60 mins before send in to oven)proofing time for this crusty bread , the thin crust on top is its characteristic. You could still hear the "cracking" sound after taken out from the oven, what a nice " bread melody" at 1 am pass midnight.

With the long hours fermentation/proofing, the texture is chewy,moist,all you could taste is the aroma of the wheat,have it plain or go with its best companion -Marmalade.

Duration : Started :6.30pm Completion: 1.15am

Baking time Require: Total 40 mins

Initial Temp setting: 240 deg c (Bottom fire) for 15 mins, remaining 200 deg c (top/bottom fan).

Steam : Required
Recipe Source