SD soft bread
I don't prefer breads with cream/milk/egg but my friends have Asian tastes so I'm trying this for them. I love rustic breads because they are more healthy and they look really cool and sexy...
I tried this recipe before but in order to kneed it to max (as below pic. I don't know how to say it in English) easily I added more water than original recipe. It worked but it was hard for me to final shape it (especially if I want to braid it with the same dough for my toast) even after I put flour in my hand when dong final shape.
So this time I try to cut down on water (milk) and it's easier to do final shape. I didn't kneed it to max and seem it does affect the result?
I don't know why it breaks again at the bottom maybe I didn't seam it well again...oh and I should not brush the bread with egg after it got baked already for 15min because now the surface gets 'dirty'.....
BTW I have to start baking this morning at 5AM ( final proof 5-6 hours from 11pm last night), and I have to do my yoga AFTER that (usually I yoga as soon as I get up when the mind is most peaceful) and it was so difficult to resist myself from tasting the new bread...
Happy baking~
Recipe is from here :
http://blog.sina.com.cn/s/blog_5e15a7120100lmco.html
Toast:
Braid:
Comments
I like rustic breads myself, but that looks very yummy. The crumb looks wonderfully creamy. How did it taste? Do you know about the method of wetting your hands, in order to handle wet doughs without sticking? It seems to work better then using flour on your hands, so if you haven't yet, try it some time. Congratulations on a nice bake.
yes it tasted good.
yeah I know the method of wetting my hands during kneading, but i try not to do it because 1) during the autolyse i already a little more water than the recipe (because the dough was too dry) and I want to be as close as i can to the original recipe 2) its not easy to do final shape if its too wet , especially if i want to braid. Maybe i need to practice more with this.
I decide to go back to my rustic style :-)
I love both styles of bread! Is there a sour taste in this one? Have you tried to make 老面馒头?
no sour taste maybe because I only used very small part of SD (white flour SD), and all the milk/egg/butter/cream overwrite the flavor
Yes i tried 老面馒头once but it was sour.....i dont like it....
I've been wanting to make breads like these for some time now, but stubborn as I am I want to come up with a recipe myself, hehe... a couple of weeks ago I made a loaf with sesame oil, and while it was good it didn't have the same crumb as your breads.
You did a good job with these, I think. If the shaping the braided loaf is hard then perhaps you could try chilling the dough for 2-3 hours before braiding it? I don't have a ton of experience, but I've always found chilled dough to be more easily handled, even if it's high hydration.
Sounds interesting! like putting it the freezer for 10-20min? will it kill the yeast?
No, I strongly doubt it would kill the yeast to put it in the freezer. I've put croissant dough in the freezer for 30 minutes several times, and also completely frozen some croissants to bake the next day (I just had to let them proof longer). If you're only using sourdough, you might not want to completely freeze a bread, but chilling it for 20-30 mins shouldn't be a problem.
If you want to be on the safe side you can always put the dough in the fridge instead of the freezer and let it sit there for 2-3 hours.
Good luck :)
Thank you for the advise. Again something new to me. I like this forum :-)
my crumbs came from the egg I brushed on the top I think...
I don't prefer breads with cream/milk/egg but my friends have Asian tastes so I'm trying this for them.
That's funny, my Asian friends tell me that if it has eggs, milk or butter, it's a cake not a bread. They steam things And don't bake...
No, not getting into the "which food is better, Southern food or Nouthern food"? discussion.
Usually we （in China）call those things fermented with Baking Powder instead of yeast...like below.
A lot of soft bread here have milk/egg/butter..sometimes cream. Many of my friends can not accept those bold rustic bread.
here
http://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
To get rid of the hazy glaze all yoiu need to di is corn starch glaz by mixing some corn starch with boiling water till it clears and then spread on the baked bread as it comes out of the oven.
txfarmer is one fine baker and she is currently working on a Chinese language bread baking book.
Your bread looks incredibly well done.
Happy baking
Thank you for the link.
I read her book months ago and that's why I started to try make sourdough. Fantastic book. Her Chinese blog is fantasic as well and I have been practicing her recipes - still need more practice.
i usually use eggs but will try corn starch next time - if I ever want to make soft bread again.