From this blog, I've learned a lot about various types of high quality flour,yeasts which produces a totally different taste on bread whether is simple plain toast or country rustic bread.Been upset by lacking of choice we could source in local specialty store/supermarket owing to the market demand, I first experienced it with fresh yeast hunting, so far could get it from a German grocery store along bukit timah .Isn't it a hassle to travel all the way from east side just to get that little block of yeast ? Understand that Cold storage used to carry them but is moving very slow thus they disappeared from shelves for this reason.
I have to go thru the hassle of getting this Lv1 Levain from a specialty store in Taipei , ordered the various types of Nissin brand bread flour from this site but I must said that the effort is worth
than anything after tasting the baked bread using all these ingredients.
This recipe is using "sponge" method, it took a little longer on 1st & final fermentation/proofing. I can be proud to shout out that the bread texture & aroma is as good as the toast I bought from "Sun Moulin"
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3 comments:
This bread looks really good. It's exactly like the commercial bread.
how did you manage to cut it so evenly? May I know how to convert the measurement of instant dry yeast to fresh yeast?
Hi Grace, tks ! I used the manual type bread slicer to get the even thickness.As for dry yeast conversion, I'm not too sure but I usually used half of the f.yeast required portion.Is important to keep a distance from salt before mixing.
Lucky you, to have tried the different ingredients for bread. I probably won't go through all the hassle of getting them from overseas.
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