Today’s entry is about bread-making again.
Ever since I completed my bread-making course, I have been diligently dedicating a few hours a week to try out various types of breads that I have learned during the course. I realised that my previous perception on the tediousness of bread-making process has changed totally. In fact, I enjoy the process even more lately as I find it very exciting to go through each step and see its results. The end result – eating self-made bread – is always very satisfying although my skills are still not good enough.
I used to enjoy baking cakes and cookies as well although I hardly do so now simply because I don’t quite like eating them. I do like less sweet but rich chocolate cake once in a while but I have yet to learn how to make chocolate cake! Breads are definitely much healthier than cakes because cakes generally use a lot more butter and eggs. During the bread-making process, there are times for fermentation and proofing which could take up to one hour or longer each. I welcome such times as I get to clean up and get ready for the next steps without any stress. My kitchen is always kept very clean and tidy!
So far, I have tried raisin bread, red bean buns and foccacia. Although I have been able to produce nice tasting breads but their looks are still far from professional. There was always a strong browning effect on the surface of the bread which we did not encounter when using the commercial oven in the baking school. I have tried adjusting the oven temperature and baking time but I finally have a new discovery today! It turned out that it is better to use the “Superbake” instead of “Oven” function of my Sharp Healsio oven! See, that’s what makes bread-making interesting too!
Today, I baked two types of wholemeal breads by using the same recipe used for making wholemeal sandwich loaf. They turned out pretty well and by far my more satisfactory output except the look.
Above : Mini wholemeal raisins buns which have about 60% of raisin (i.e. 60% of flour weight)
This is my own creation – parsley and Italian herbs were added into the dough to give a different flavour to the bread. The dough was made into five small rolls and baked in the loaf tin, thus giving it a loaf-like shape. It turned out well with sesame and pumpkin seeds toppings. 😉