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

Milk Toast (SAF LV1 Levain+ Nissin Super Camelia flour)

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"

Here I come again ! Pan De Mie

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.

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 ?

Pain De Mie

Like his bread making style & recipe that never call for sort of improver , got his book months back then chance into his blog, like his way of "interpreting" bread making skill , he called himself "王残忍", him, a professional boulangerie & authors of bread making/baking books, 王传仁 老大

Though is a plain loaf, the aroma of wheat and chewy texture adds a characteristic to this bread owing to its extra minutes fermentation, Yummy !

Hokkaido Milk Loaf (中种法)

I would have to say this is the best shape loaf which I have achieved so far, the oven spring effect resulted such a gorgeous wave. I'm so used to make loaf with pullman tin covered. Once again thanks to this taiwan blogger for her generous sharing & tips given in her blog.

Believed that this is the most popular recipe among HK/Taiwan bloggers, it has several version, ie direct method or slow fermentation , again , slow fermentation has always been my favourite method , is definitely worth spending 3 hrs for the fermentation to achieve such soft texture, the only thing I will reduce on my next attempt will be the sugar as I personally felt is too sweet for a toast.

Wholemeal Toast (低温冷藏中种法)

Low temp fermentation method has became my only method used when making toast ,due to its superb texture and convenient (though I have to split dough mixing twice) and I must emphasis again that it last for at least 4 days without adding bread improver.

I adapted this recipe from her ,she is not only sharing recipe but also share some techniques ,advise in her blog, thanks to such generous blogger like her .

"Kaluo" Pudding Sweet Toast

Got a packet of "Kaluo" Pudding mix during my recent trip to Taipei, Ever read from some Taiwanese blogger adding this to their toast recipe, was very tempted to try out, the result as described , soft, aroma, but to the sweet side, will reduce sugar on next attempt .

17 Hrs Coffee Toast

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