Club Breadmakers

[peterch]

autumnbronze:

Okie, this is my 3rd wholemeal loaf.


My DH finally got the chance to try it out.

His verdict: tasty, esp the crust. I trust his judgement cuz he's my harshest critic. Although I admit that I personally am still not satisfied with it.

I made some adjustments:

1. I mixed 2 cups wholemeal flour with 1/4 cup bread flour

2. I used warm water, not room temperature water

3. I used 250g of crushed Vit C tablet

4. I added a pinch of extra yeast on top of the specified amt

Now, although the bread still did not rise as much (but def slightly higher than the first one), there were no craters. It is denser but from what I have read on the net, it is supposed to be.

I did not divide the flour half half as suggested by b2b3m4 yet (though I did use the vit C), because I wanted to see how far I could push by using as much wholemeal flour as possible. The taste is really nutty and delicious. I love it. But I think that the texture may soften if I add more bread flour or use gluten flour instead as per mentioned.

My next attempt, I will portion half and half and see how it goes. I must also look into the amount of the yeast.

Here are the pix:

http://postimage.org/image/9jf6l6qs/


http://postimage.org/image/9jvpynok/

Looks good and yummy. :celebrate:

But you do not need to use warm water as it will make the dough rise quickly but no 'oven kick' during baking, (Energy finish liao )
In bakery, they even use ice water to mix the dough. This is used to keep the dough temp to be low during kneading process

I'm still looking the article about vit C. As I know vit C use in bread as preservative not to help fermentation and yeast need sugar as it's 'food' not vit C. :? I'll try to find more about this

[schweppes]

autumnbronze:

Okie, this is my 3rd wholemeal loaf.

:congrats: Autumnbronze, your wholemeal bread looks good and healthy. :ugogirl:

[twinklejoy]

:congrats: autumnbronze!! your wholemeal bread looks yummy!

[twinklejoy]

Happy Mama:

My butter cake made using Z machine. It certainly doesn't look as good as it smells and tastes... and definitely different from the picture in the recipe. Could it be because of the flour I used? Or the size of the eggs? Or the reduced sugar? :? and why is the colour so dark. :?



http://postimage.org/image/6uml8y90/

http://postimage.org/image/6uo8saqs/

:celebrate: on your virgin butter bread! looks good and yummy! just wondering...do you have to put in extra butter for the buttery taste? :?

[peterch]

Hi,


Just finish reading my baking science notes about vitamin C and I got these :

Ascorbic acid (vitamin C)
It has been extablished from many experiments that the addition of a small amount (up to 100ppm) of vitamin C also shortens the time needed for the dough to mature. This is because ascorbic acid catalyses the gluten crosslinking reactions to form a more extensible, elastic, strong network.

And it serves as preservative.

I didn't find anything about vit C gives a boost to fermentation :?

[corneyAmber]

:congrats: autumnbronze, your loaf looks good! :celebrate:

[corneyAmber]

LKVM:

So pretty and still u say not so professionally done :shock:


It looks very yummy :drool: :drool:

:oops: :oops: but not my standard!

[corneyAmber]

LKVM:

Then ur standards really too high :udawoman:

[corneyAmber]

My goodness, LKVM! If you didn't tell me that was your virgin loaf, I would not have been any wiser! :congrats: Very nice bread for a virgin loaf! :celebrate:


My guess is that it is the S brand, vertical pan!

[qms]

LKVM:

Ok, all my dear bread kakis... I have good news to share!!!!! I finally bought my bread machine.. will tell you the brand later.. let me keep it a secret for sometime... lets see if anyone can guess

:congrats: :drool: