somewhereintime

32# 毅字


Quite rustic looking, why they are not edible?

somewhereintime

34# 毅字

somewhereintime

焗左兩爐﹐全部得個香字。
唔食得﹐唉﹐咬唔開嫁。
超硬之餘﹐仲超重。
鋸開佢﹐發覺中間唔熟。
根據我既檢驗﹐發覺問題應該出自於發酵過程
毅字 發表於 2009-12-9 22:16

I can imagine what have happened:
The dough was too dry so a crust was form on the surface preventing   the dough to ferment(rise ) properly.
The fermentation works best in warm and high humidity environment, that is why a proof box is used in
professional bakery.
At home, I would place the dough and a cup of very hot water in 200F oven and allow the dough to rise undisturbed.
For small amount, I would do so in the microwave oven. It may take up to an hour for this kind of weather.

somewhereintime

用隻SPOON一嗶酵母﹐酵母癡到實一實﹐要用另一隻SPOON刮酵母﹐好似刮蜜糖。酵母落到3G到D麵粉道﹐再加水釵。

我覺得酵母呢PART整得唔好﹐導致發酵失敗。 ...
毅字 發表於 2009-12-9 22:28

Start with warm water  33-35 Degree Celcius, add 1 teaspoon sugar, sprinkle yeast over water,
place yeast mixture on warm surface undisturbed for 15 minutes, the yeast should  awaken .
stir in 3-4 Tablespoon of flour, stir down and allow to stand for 15 minutes, it should become very active(expands triple)
add the remaining flour (be sure to put away 1/2 cup for dredging) and start kneading until elastic.
It should work if you follow the steps.