White bread loaf made using overnight starter dough method, recipe from My Kitchen.

Left: Flour + Milk powder + yeast

Right(wrapped in cling film): Starter dough (made one day ahead mixing a small portion of flour + water + yeast and leave it in the fridge overnight)

Put the starter dough into the flour mixture

add a cold egg as well

Blend all these mushy ingredients together using hand

Blend in soften butter

Move dough mixture to a marble top counter or other area for kneading

barely pass the window pane test, this dough is really wet, i kneaded it for about half an hour and it barely become manageable or “drier”

After half an hour, the dough is still wet and very difficult to be managed -_-

Move it to a bowl for proofing

and proof for about 45 minutes

After 45 minutes it doubled in size

divide into 3 equal portion

roll it up using method described in The Kitchen

Put into a loaf pan for 2nd proofing

after 40mins of 2nd proofing, it doubled in size again.

After 35 minutes of baking in 200 Celcius

Pretty bread

So far the best bread that i have made, but as with other bread i made, the soft texture only lasted for about 1 day, after which it gets dry and harder.

Related posts:

1. Recipe: Experimenting Toast

Experimenting toast bread recipe made into linked bun, still not have the pillowy soft texture which i hope for, kind of dense and got denser/harder after a day.

Ingredients include high protein flour, instant yeast, salt, sugar, milk powder, water, butter, and cheese stuffed into some of the bun

kneaded for almost half an hour

puffed up after about an hour left in a warm area near the window

shaped into bun shape

second proving for about 40 minutes

baked

gluten structure

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made this a while back, first time having success in baking bread, or bun for this matter. The bread has good soft texture, however it don’t keep well, get dry after about 2 days, maybe i didn’t put in bread improver/dough improver etc etc Recipe taken from Cheese Sticks@Oh bin, it is a chinese blog. Above is after the dough being knead for a good 15-20 minutes(approx)

have finally conquer the fear of baking bread, baking bread always seems so unattainable, i mean how does mere flour turn into soft pillowy bread with holes uniformly dotted in it… One of the secret is while mixing the flour with liquid ingredients(egg etc) to form into dough above, it will be very wet initially(almost seems like it is not going to hold together), but be patient, don’t add more flour frantically into it, but just continue to work it in a bowl, it will gradually become more workable(less wet), the later turning the dough onto a working surface, give it a good 15 minutes knead till it pass the window pane test(or almost passing the window pane test) which is stretching a little  bit of the dough on your hand, and you will actually be able to see light thru the dough, meaning gluten(bread structure) has developed nicely, and the dough is “elastic” enough to form a good soft bread. If it doesn’t pass the “window pane test”, you just have to knead it longer before letting it rise.

after the first rise(about 1 to 2 hours) under humid area. I put it near the front porch where the sun shines in

shaped into bun, give them another 1 hour or so rise(second rise), brush egg wash, quartered cheese on top, and leave some buns plain as it is.

finished products, nicely joined to each other

nice soft texture

Recipe source: Oh Bin

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after kneading all the ingredients, recipe is from a recipe book at home.

after proofing it in warm area for 40 minutes, doubled in size.

second proofing for about 45 minutes.

after second proofing, double in size again

finished baking 30-35 mins

looks nice.

the strong bread protein structure is not there

super macro shot of the crumbly structure.

Post mortem:

- cause of this failed bread could be due to my incorrect mixing sequence, butter should be put in earlier, but i mixed it in when the bread is fully kneaded and springy(kneaded for about 5 minutes), and the butter unable to penetrate into it, thus i torn the bread into small pieces rubbing in the butter, that’s probably where the bread protein structure is disrupted and broken.

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bought a toast mould for RM21 from Kepong, recipe is from Lily’s Wai Sek Hong.

umm, looks nice, rise till the top of the mould.

looks nice here too, but it is a bit too moist inside making it slightly chewy, maybe it is because i didn’t cool it properly, putting it into fridge just minutes after taking it out from oven, trapping the moisture inside…

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