Club Breadmakers

[L-earner]

Japanese Hotel Bread

(original recipe fm : http://siewhwei80.blogspot.com/2011/06/japanese-hotel-bread.html)

Again i tweaked the recipe, (1) i used 70g of whipping cream, (2)omitted the sugar, (3)adjusted the vol of milk to 158g. here'r the pics :
http://i43.tinypic.com/28rmmfp.jpg\"> http://i39.tinypic.com/2le00te.jpg\"> http://i40.tinypic.com/16anz0o.jpg\">

very ugly hor ... :oops: dont think the \"hotel guests\" will be please with this bread ... :gloomy: this bread took a longer time to proof on the 1st rise -- almost 90min, u can see the no of holes i poked ... testing for doneness , not sure if it's bec i tweaked the recipe :scratchhead: .

other mistakes : i was too greedy on slapping the butter strips :slapshead: , my baking pan is too small for 320g flour load and i didnt manage to lightly cut across the dough nicely.

other then the unpleasant appearance, texture-wise its like the hokkadio bread, v fragrant n soft.

i will try again.

Any suggestions and advice??

[smurf]

Just want to ask, does your bread last till the next day? I mean the softness?? Find that softness doesn’t really last till the next day, will be tough. Have to toast it to be soft again. Is it because I use unbleached bread flour?? Some people suggest mix with all purpose flour, not so tough.


Any advice?

[hmsg]

smurf:

Just want to ask, does your bread last till the next day? I mean the softness?? Find that softness doesn't really last till the next day, will be tough. Have to toast it to be soft again. Is it because I use unbleached bread flour?? Some people suggest mix with all purpose flour, not so tough.


Any advice?

mine seemed ok, we let it cool for an hour before cutting. Then placed it into the bread container and eat it for morning breakfast.

[L-earner]

smurf:

Just want to ask, does your bread last till the next day? I mean the softness?? Find that softness doesn't really last till the next day, will be tough. Have to toast it to be soft again. Is it because I use unbleached bread flour?? Some people suggest mix with all purpose flour, not so tough.


Any advice?

If ur recipe has egg/milk/butter, th bread texture shd b soft even on th 2nd day, of course, th 2 rises n kneading also help. I've recently tried using whipping cream in place of part milk, th outcome is quite desirable, th bread is gd on th 3rd day! I usu hv wholemeal flour incorporated into my mix, th dough becomes knead-friendly, so I diligently knead for 30min. Other bakers hv cake flour to lighten th texture, u may want to experiment that concoction.

[yhvhisking]

[blank]

[smurf]

Thanks hmsg and L-earner!


the recipe has egg, cream, milk etc. but the bread is only soft on the first day, after that, its not soft, rather hard. not sure whether is it because I knead too long or too short??

if I didn’t use machine to knead, it take about 10 mins for first kneading, then rest for about 10 mins, after that, knead again for another 6 mins. is it enough?? at first, I knead until the flour has all incorporated and soft, after that it became sticky (i didn’t add any water, just continue to knead only)and a bit unmanageable, does it mean the dough is over knead but quite impossible right??
if I use machine, i put in on for about 10 mins medium speed. the dough turned out to be a bit sticky.

any advise?

[L-earner]

smurf:

Thanks hmsg and L-earner!


the recipe has egg, cream, milk etc. but the bread is only soft on the first day, after that, its not soft, rather hard. not sure whether is it because I knead too long or too short??

if I didn't use machine to knead, it take about 10 mins for first kneading, then rest for about 10 mins, after that, knead again for another 6 mins. is it enough?? at first, I knead until the flour has all incorporated and soft, after that it became sticky (i didn't add any water, just continue to knead only)and a bit unmanageable, does it mean the dough is over knead but quite impossible right??
if I use machine, i put in on for about 10 mins medium speed. the dough turned out to be a bit sticky.

any advise?

Smurf, I borrowed this bk w DVD :孟老师的100道面包, is very good, she shows how to determine if th dough has done kneading. I can't post th vid bec of copyright regulation, try borrowing it fm th library. Alternatively, u may want to try overnight dough method, cooked dough method, what we r doing is th straight dough method - so th texture may not b as soft compared to th other 2 methods (I've no patience so I use th str dough). I don't think it's bec of unbleached flour, I'm also using orangic unblchd n wholemeal flours. Hope this help ...

[EatNonStop]

Yes...I would also recommend this book 孟老师的100道面包 !!!I have a copy too but sadly I could not play the DVD. Still wondering what software could I use to open the file? Anyone can advise?


Fougasse adapted from her book....Made this morning

http://i39.tinypic.com/fa3fbs.jpg\">

[smurf]

Thanks L-earner!


just want to ask, roughly how long do you knead or let the dough knead in machine/hand?

[hmsg]

EatNonStop:

Yes...I would also recommend this book 孟老师的100道面包 !!!I have a copy too but sadly I could not play the DVD. Still wondering what software could I use to open the file? Anyone can advise?


Fougasse adapted from her book....Made this morning

http://i39.tinypic.com/fa3fbs.jpg\">

very nice!! yummy!!