Club Breadmakers

[Funz]

Flowermonaster:

Wow! Looks delicious! :drool: my DS said it looks really good! So this bread not made using the Z machine? If so, think it's beyond me Liao. :sad:

Nope conventional method of bowl, spatula and oven. haha.

But not beyond you. You can use the dough function on the Z machine then roll the dough out, brush, sprinkle, cut, stack and bake.

[autumnbronze]

Funz,


Cinnamon bread is my all time favorite!!!!

Yours look truly yummilicious :drool: :drool:

Thanks for sharing ....

[just888]

Funz,


Very nice… I wonder can I dump all stuff into the bread machine and let it do the job.

[L-earner]

Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

[pojo]

L-earner:

Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

Hi L-earner

If you are making the bread straight away, then the liquids must be at room temperature. However if you are setting the timer for the bread to be ready at say 6.00am, then the liquids can be \"cold\" when you put it in. The liquids would then warm up to room temperature by the time the breadmaker starts to knead the dough.

[peterch]

L-earner:

Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

Actually in daily activity of bread making in bakeries, they use a cold liquid (water, milk, etc). The purpose of this is to make the dough's temperature low so it would ferment perfectly. The temperature of the dough usually rise up due to the mixing time/the temperature of the mixer bowl which absorb heat from the mixer itself. When the dough is too warm, it would make the dough over ferment and will affect the bread texture. But using Z, I don't see any effect using cold liquid or room temp liquid. CMIIW

[L-earner]

peterch:

L-earner:

Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

Actually in daily activity of bread making in bakeries, they use a cold liquid (water, milk, etc). The purpose of this is to make the dough's temperature low so it would ferment perfectly. The temperature of the dough usually rise up due to the mixing time/the temperature of the mixer bowl which absorb heat from the mixer itself. When the dough is too warm, it would make the dough over ferment and will affect the bread texture. But using Z, I don't see any effect using cold liquid or room temp liquid. CMIIW

orh ... tks! i also tried using the rm temp method, besides dough getting wetter and more difficult to knead, i cant tell the difference in texture too :oops: , i thot mayb i didnt do it correctly. even when i use the milk str fm the fridge, by the time i knead it for 20-25min, the dough also become lukewarm As for fermentation, i go for 2 rises, 1st rise abt 60min, 2nd - 50min. Bread turn out ok, edible, not sure if the texture is good enough though ...

[L-earner]

pojo:

L-earner:

Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

Hi L-earner

If you are making the bread straight away, then the liquids must be at room temperature. However if you are setting the timer for the bread to be ready at say 6.00am, then the liquids can be \"cold\" when you put it in. The liquids would then warm up to room temperature by the time the breadmaker starts to knead the dough.

pojo, i dont hv bread machine ... :gloomy: i knead by hand n bake in oven ... :sad: so not sure if warm liquid would improve the texture??

[peterch]

L-earner:

peterch:

[quote=\"L-earner\"]Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

Actually in daily activity of bread making in bakeries, they use a cold liquid (water, milk, etc). The purpose of this is to make the dough's temperature low so it would ferment perfectly. The temperature of the dough usually rise up due to the mixing time/the temperature of the mixer bowl which absorb heat from the mixer itself. When the dough is too warm, it would make the dough over ferment and will affect the bread texture. But using Z, I don't see any effect using cold liquid or room temp liquid. CMIIW

orh ... tks! i also tried using the rm temp method, besides dough getting wetter and more difficult to knead, i cant tell the difference in texture too :oops: , i thot mayb i didnt do it correctly. even when i use the milk str fm the fridge, by the time i knead it for 20-25min, the dough also become lukewarm As for fermentation, i go for 2 rises, 1st rise abt 60min, 2nd - 50min. Bread turn out ok, edible, not sure if the texture is good enough though ...[/quote]
wow..... handknead?? :salute:

[pojo]

L-earner:

pojo:

[quote=\"L-earner\"]Hi 前辈s, what difference does the temperature of the liquid used in bread baking recipes make? I read some books that specify liquid used must be @ rm temp (milk, egg n butter), while others state \"cold milk\" ... :? Pls advise.

Hi L-earner

If you are making the bread straight away, then the liquids must be at room temperature. However if you are setting the timer for the bread to be ready at say 6.00am, then the liquids can be \"cold\" when you put it in. The liquids would then warm up to room temperature by the time the breadmaker starts to knead the dough.

pojo, i dont hv bread machine ... :gloomy: i knead by hand n bake in oven ... :sad: so not sure if warm liquid would improve the texture??[/quote]oops. Sorry. Advice is not applicable for hand knead.