[GPGT] Baking my first loaf of bread

[Apparatus]

Can la, just cut a small hole at bottom and dig abit. But won't be pretty anymore.

Let your bread rest on rack. The colour will deepen and inner moisture dissipate.

Bread making is a PITA.

Kneading, humidity, fermentation, etc...

But if stick to it like a stubborn mule, can be very satisfying.

I meant stuck in the pan not stuck in the bread

 

[sales69]

I meant stuck in the pan not stuck in the bread

Oh then just soak with water. When soften, easy to remove.

 

[sulpice]

I meant stuck in the pan not stuck in the bread

Easy la! Just be patient lor. You got any patience wan or not bro???

 

[BlackWing1977]

Counting down to completion liao



Completed liao. The crust sunk down and not browning.



Mixing also not even



I read not browning could be due to not enough fat. I'm using organic non-fat dry milk powder and Buttercup spread. Buttercup spread is said good for making bread like SCS butter and both having about the same total fat leh

Buttercup is not butter hor... it is margarine.

 

[Apparatus]

Pour some warm water into the pan & let it soak. Likely got dough inside And it baked And dried out.

Thank you. Followed your instruction and now the bread paddle is removed liao

 

[wongminmin]

My bread paddle now stuck inside cannot remove

u just soak inside warm water... it will dissolve

sink....
-underbaked
-ingredients ratio e.g too much water, too much yeast etc.

first time trying, need to follow the recipe.... then adjust from there.

if stuck inside the bread, just remove the paddle before baking.

 

[sulpice]

Thank you. Followed your instruction and now the bread paddle is removed liao

Told you it was easy.

 

[Meowtiko]

You are right. Now we only use bread maker when we are lazy to knead. Now baking is done in oven.

But usu we hand knead, then bake in oven. Like this Multi-grain & Cheese Toast Bread and Sourdough Walnut Cranberry Bread (no knead)

hou mai looks jin ho jiaks

:12:

 

[wongminmin]

btw diff brand bread flour got diff protein % via water absorption.... doesn't mean bread flour only 1 kind.

e.g
prima bread flour.... uses 100ml water
bake king bread flour... uses 130ml water.

 

[Apparatus]

Ok bread cooled down and kept inside a Ziploc bag and going to bed now. Will continue tomorrow

 

[Apparatus]

btw diff brand bread flour got diff protein % via water absorption.... doesn't mean bread flour only 1 kind.

e.g
prima bread flour.... uses 100ml water
bake king bread flour... uses 130ml water.

I'm using Prima bread flour but for quick bake the instruction is to use 210ml of water

I will take a 3-prong approach tomorrow for the new bread

1) Reduce water to 100ml due to the use of Prima bread flour
2) Use cold water with temp of 5 deg C following the manual
3) Reduce yeast slightly according to internet advice

 

[desiresale]

btw diff brand bread flour got diff protein % via water absorption.... doesn't mean bread flour only 1 kind.

e.g
prima bread flour.... uses 100ml water
bake king bread flour... uses 130ml water.

Previously I've done numerous trials of diff flour wif my own sourdough starter. Hence I roughly knw wat type of flour to use wif wat level of hydration and wif other considerations.

A lot, including myself dun hv tat good experience wif prima bread flour for bread baking, esp using sourdough starter

Doesnt mean protein 12% is good enough. The flours have diff properties e.g. water absorption capability and gluten development.

E.g. for Prima bread flour, i find tat it cannot handle too high a hydration level and it tend to develop gluten slower. Hence if use prima typically i will use lesser water and autolyse longer.

 

[AngelRomeo]

Starting with plain white bread lor. No coloring and no ingredients added

My baking gear





Learn from this zeh zeh how to bake


html image uploader

No picture

 

[desiresale]

A tip for TS and others who wanna bake their own bread.

If you wan more fluffy and soft texture, i highly recommend to use japanese bread flour.

 

[wongminmin]

I'm using Prima bread flour but for quick bake the instruction is to use 210ml of water

I will take a 3-prong approach tomorrow for the new bread

1) Reduce water to 100ml due to the use of Prima bread flour
2) Use cold water with temp of 5 deg C following the manual
3) Reduce yeast slightly according to internet advice

out of curious, i went to check Zojirushi recipes.... it didn't call for 5 deg C water.

cold water density diff, will affect water absorption.
then temperature will affect yeast fermentation also. just use room temperature water. Some bread maker will heat up to cater the fermentation process.

from the picture, it look like super moist (wet) inside. i dun think is yeast.
from my exp, is flour:water ratio or underbaked.

 

[noobiee]

looks not bad for first try

looking forward to your baking journey

 

[jiakliaobee charsiew]

Dedicated to attention.

Caring.

Sympathetic.

Bbfa is greedy and hungry

 

[Adeline_Weilas18]

I admire. I just can't seem to work well with flour

 

[Lchlch]

Counting down to completion liao



Completed liao. The crust sunk down and not browning.



Mixing also not even



I read not browning could be due to not enough fat. I'm using organic non-fat dry milk powder and Buttercup spread. Buttercup spread is said good for making bread like SCS butter and both having about the same total fat leh

A tip for TS and others who wanna bake their own bread.

If you wan more fluffy and soft texture, i highly recommend to use japanese bread flour.

Wanted to buy n home make bread.
But the long process is too much for me.

 

[Apparatus]

In my collapse crust and not browning the manual says


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