dasalo:

Running out of ideas. Hot from the oven, multi grain sourdough.


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Final rise

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Deflated alittle due to over proofing and my rough handling.

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Rose back alittle during baking

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Final product

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As usual, can't wait. Cut a slice and the crumbs are moist and chewy but I seem to have lost that touch for that crusty crust. ?? Sugar maybe the culprit. Btw, I use agave syrup in this loaf.

I love this! OMG! envy envy!

dankoo:

jtoh:

[quote=\"dankoo\"]Guys, just want to check anyone any idea where I can get a Loaf pan with cover? Preferably non-stick...

You mean Pullman loaf tin? You can get it at Phoon Huat (not sure if they have the non-stick ones, but definitely the stainless steel ones). The non-stick ones are available from Takashimaya, Robinsons, Tangs.

Thanks...got one from PH...but seems that its not baking as well as on open loaf pan...its not browning...wondering I may have to increase the temp...[/quote]buy from Taobao! Choose the San Neng brand. Good to use! and it's non stick! My loaf using similar loaf pan, but mine from Hong Kong brand Zheng De, say non-stick, but after a few bake it sticks. Did some research, San Neng from Taiwan is highly recomended.

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One of my bake last year.

dasalo:

My sourdough wholemeal Pullman

I made last night.
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this is absolutely awesome!

Hi all~ I am new here~ Nice to meet you all!
I am baking my own bread/cake for my family as breaskfast too!