Club Breadmakers

[dasalo]

Funz:

dasalo:

That must be alot of trial and error for you. Let me share this, I was taught this way. However big or small your pan is, fill the pan with water to the brim and weight the pan. Let's say the pan with water weighs 1 kg, take this amount and divide by 3 and you'll get the actual weight of dough in the pan. So, in this case, your pan filled with water should weigh about a Kg.

Wonder if this is going to sound silly. Does the total weight of all the ingredients = the weight of the dough?

Yes, it should be.

But the above I'm talking about is amount of dough to fill the pan and not actual weight of dough from all the ingredients. For example, my 31/2 cups flour and 300g water recipe with nuts will yield 1.1 Kg finished dough. So in this case, I can make 3 pullman bread with Flower's pan.

I'm sorry if I have confused you. :oops: :xedfingers:

[Funz]

dasalo:

Funz:

[quote=\"dasalo\"]
That must be alot of trial and error for you. Let me share this, I was taught this way. However big or small your pan is, fill the pan with water to the brim and weight the pan. Let's say the pan with water weighs 1 kg, take this amount and divide by 3 and you'll get the actual weight of dough in the pan. So, in this case, your pan filled with water should weigh about a Kg.

Wonder if this is going to sound silly. Does the total weight of all the ingredients = the weight of the dough?

Yes, it should be.

But the above I'm talking about is amount of dough to fill the pan and not actual weight of dough from all the ingredients. For example, my 31/2 cups flour and 300g water recipe with nuts will yield 1.1 Kg finished dough. So in this case, I can make 3 pullman bread with Flower's pan.

I'm sorry if I have confused you. :oops: :xedfingers:[/quote]No confusion. Thanks!

[GLORYmum]

Dasalo pls help to see and comment.

Tia.
http://i45.tinypic.com/6rswn4.jpg\">

[dasalo]

GLORYmum:

Dasalo pls help to see and comment.

Tia.
http://i45.tinypic.com/6rswn4.jpg\">

Sorry, I did not specify the way to cut. It should be cut across with a knife ie. your sausage should look round in the centre. Anyway, never mind. You just separate the sides.

Your bread looks white which is good, that means your yeast ain't alot and looks like a product of Z machine. Is yours the Z machine? Should have guessed after looking at your earlier loaf.

The holes are still quite large, that means you did not punch out enough air like what you said but the crucial part is rounding. The dough isn't tight enough. The dough should be rounded under your cupped palm and in circular motion (clockwise or anti, does not matter), rest 10mins, then rolled out flat and shaped into rounds again. I don't have a pic to show you now, I'll google to see if there's a video to show you. That way, you'll get firm, soft, even holed bread.

[GLORYmum]

dasalo:

The holes are still quite large, that means you did not punch out enough air like what you said but the crucial part is rounding. The dough isn't tight enough. The dough should be rounded under your cupped palm and in circular motion (clockwise or anti, does not matter), rest 10mins, then rolled out flat and shaped into rounds again. I don't have a pic to show you now, I'll google to see if there's a video to show you. That way, you'll get firm, soft, even holed bread.

oops sorry didn't cut correctly :).

Yes mine is Z machine. you are a genius!!

Please correct my steps below.

1. Knead by BM for 8 minutes.
2. Proofing for 60 minutes inside BM
3. Punch out the air.
4. Round into smaller dough.
5. Rest 10 minutes.
6. Flatten and round again
7. Proof another 60 minutes covered.
8. Apply egg wash ( 1 egg beaten with 2 tbsp water and pinch of salt )
9. Bake for 12 minutes under 180deg.

My sausage looked alittle dry even tho i have wrapped it completely inside the dough.

please advise. Thanks alot.

[Funz]

I’ll normally run knead 2 times in my Z machine. Only then will I get the window pane effect.

[Flowermonaster]

GLORYmum:

Flowermonaster:

[quote=\"GLORYmum\"]
Oh thank you should hv checked earlier. Taste was good tho. Will try again after tomorrow.
Cheers.

So what you going to bake tomorrow? :love:
You sure you got time to bake? :evil:

After tomorrow shd be ok but tomorrow no time for sure.[/quote]Hahaha... My flower eyes didn't see the word \"after\".

[Flowermonaster]

dasalo:

That must be alot of trial and error for you. Let me share this, I was taught this way. However big or small your pan is, fill the pan with water to the brim and weight the pan. Let's say the pan with water weighs 1 kg, take this amount and divide by 3 and you'll get the actual weight of dough in the pan. So, in this case, your pan filled with water should weigh about a Kg.

Aiyoh should have asked you earlier then I don't have to trial so many times.
Really grateful for the valuable tip! Next time I change pan size don't need to trial again. :rotflmao:

[dasalo]

GLORYmum:

dasalo:

The holes are still quite large, that means you did not punch out enough air like what you said but the crucial part is rounding. The dough isn't tight enough. The dough should be rounded under your cupped palm and in circular motion (clockwise or anti, does not matter), rest 10mins, then rolled out flat and shaped into rounds again. I don't have a pic to show you now, I'll google to see if there's a video to show you. That way, you'll get firm, soft, even holed bread.

oops sorry didn't cut correctly :).

Yes mine is Z machine. you are a genius!!

Please correct my steps below.

1. Knead by BM for 8 minutes.
2. Proofing for 60 minutes inside BM
3. Punch out the air.
I round into a big ball first then rest 10mins, then divide and weigh dough to the desired weight
4. Round into smaller dough.
5. Rest 10 minutes.
6. Flatten and round again
7. Proof another 60 minutes covered.
8. Apply egg wash ( 1 egg beaten with 2 tbsp water (you can add more if you want) and pinch of salt )
9. Bake for 12 minutes under 180deg.

My sausage looked alittle dry even tho i have wrapped it completely inside the dough.

please advise. Thanks alot.

LOL...sausage also dry? Must be the sausage itself then. Haha...perhaps too long baking time that's why dried out.

That's basically quite about it. I tried Anna's method previously by stopping the machine half way then start again and after 2 tries, my old Z machine died. Still sitting on top of my table, can't bear to throw out. Now using a given old Breville machine. Got to understand the machine better, so now using it permanently.

[GLORYmum]

oops sorry didn't cut correctly :).


Yes mine is Z machine. you are a genius!!

Please correct my steps below.

1. Knead by BM for 8 minutes.
2. Proofing for 60 minutes inside BM
3. Punch out the air.
I round into a big ball first then rest 10mins, then divide and weigh dough to the desired weight
4. Round into smaller dough.
5. Rest 10 minutes.
6. Flatten and round again
7. Proof another 60 minutes covered.
8. Apply egg wash ( 1 egg beaten with 2 tbsp water (you can add more if you want) and pinch of salt )
9. Bake for 12 minutes under 180deg.

My sausage looked alittle dry even tho i have wrapped it completely inside the dough.

please advise. Thanks alot.[/quote]

LOL...sausage also dry? Must be the sausage itself then. Haha...perhaps too long baking time that's why dried out.

That's basically quite about it. I tried Anna's method previously by stopping the machine half way then start again and after 2 tries, my old Z machine died. Still sitting on top of my table, can't bear to throw out. Now using a given old Breville machine. Got to understand the machine better, so now using it permanently.[/quote]



oops missed out one important questions. when do i add the sausage into the smaller dough? is it after step 7 above just before egg wash? or put in sausage and proof 60 minutes?

today i put in the sausage then proof 60 minutes. errr... maybe this is wrong?