Wednesday, November 27, 2013
I've been chatting with my friends on FB about getting a Made in China mixer known called B5 or B7. Still thinking thinking.. another US KA or China B5/7. Decisions decisions.
If not bread baking will retire in my home. Or maybe partially retire because bread made with all purpose flour could still be managed with manual kneading
My husband hates wholemeal breads. Remember I purposely made wholemeal Char Siew Pau to make him control his portion in one sitting? LOL, evil wife.
The texture was soft and stayed soft for 2-3 days. Properly kneaded bread and hydrated bread (of which is harder to knead manually) stays soft for a longer time. I can't do that manually because I am never that diligent to give it a 45 minutes by hand to get to that membrane stage,. what more if the dough has high moisture, sticky sticky!
I didn't dare to put more whole meal flour just in case the bread turns out heavy,and hubby will really hate it, and I added some bran of which feels lighter.
|all from one loaf|
Wholemeal Cream Bread
300gm bread flour
100gm wholemeal flour
20gm wheat bran
40gm cake/superfine flour
8gm instant yeast
50gm milk powder
110gm whipping cream
Supposed weight: +-930gm
After 1st proofing: +-900gm
1. Put everything into mixer and mix to form dough. Knead until membrane stage (I used KA speed 4 for 25 mins).
2. Cover and let it proof for 1 hour or until double.
3. Knead again for 1 minute on speed 2. Let it rest while you butter a 13 inch Pullman tin and the lid.
4. Divide dough into 3 pieces, around 300gm each. Lightly flour them, roll them flat and roll it up again.
5. Place dough into buttered pan and let it proof for 1 hour until 80% full in tin. Cover with lid.
6. Bake in preheated oven at 160(fan)/180C for 30-40 minutes. (Mine is always done by 30)
|very light weight and high in fibre|