tag:blogger.com,1999:blog-2610144926941569642.post1950246508195685487..comments2023-12-13T09:46:44.391+08:00Comments on All That Matters: Along came a..Reihttp://www.blogger.com/profile/03443124468469903577noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2610144926941569642.post-2979102240849686612008-09-14T21:57:00.000+08:002008-09-14T21:57:00.000+08:00Cookie : Nope, I didn't have to add in more flour....Cookie : Nope, I didn't have to add in more flour. I used the mixer to help me in the initial stage so by the time I knead by hand, the dough has already come together. If you weighed the ingredients correctly and still get sticky dough, it may be due to the flour's water absorption. If you need to add flour, just add bit by bit to get the texture.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-58884718096960954242008-09-14T03:52:00.000+08:002008-09-14T03:52:00.000+08:00Hi Rei, when you knead this by hand, did you have...Hi Rei, when you knead this by hand, did you have to keep adding flour? <BR/><BR/>I find my dough very very stickly. So after 15min I give up kneading.<BR/><BR/>Cheers<BR/>CookieCookiehttps://www.blogger.com/profile/02655198695334749873noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-89206490422299831432008-03-13T23:33:00.000+08:002008-03-13T23:33:00.000+08:00Wow, thanks rei and florence! Now I understand bre...Wow, thanks rei and florence! Now I understand bread a little more.<BR/><BR/>rei, I'm still stuck with the mochi bread experiment. haven't got it right yet. :( I've tried 3 batches already. Sigh...KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-84752594249255269992008-03-13T17:34:00.000+08:002008-03-13T17:34:00.000+08:00Hi Florence, Thanks for sharing the golden bread r...Hi Florence, Thanks for sharing the golden bread recipe (黄金比例). Will keep that in mind. :D I heard of the old dough method before but have yet to try. Too many things on the to-do lists. Ahahah.. Really appreciate you sharing your experience with us.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-36501071771402890122008-03-13T16:47:00.000+08:002008-03-13T16:47:00.000+08:00Rei,Nice bread.Keep on experimenting and let us kn...Rei,<BR/>Nice bread.<BR/>Keep on experimenting and let us know the results ok!<BR/>The golden bread recipe is 100% flour with a 62.8% water content, 3% yeast and 2% salt.<BR/>Of course, besides this golden recipe, you have to take into consideration the various methods for preparing the dough.<BR/>There is a old dough/pate fermentee method and the 72 hour low temperature fermentee which I would like to experiment later too!<BR/>Will share then.Florencehttps://www.blogger.com/profile/05123736341790202862noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-5534050448708279862008-03-13T13:32:00.000+08:002008-03-13T13:32:00.000+08:00Yuri, I try lah, the experiment is still incomplet...Yuri, I try lah, the experiment is still incomplete. Still learning about this method. :)<BR/><BR/>WF, as the Cantonese aptly put, '走得快,好世界'. Ahahah.. On the contrary, I think the liquid content is being reduced. If you study the Florence's recipe, the starter is considered part of the water content. If going by the ratio of 1:5, in 80g of starter, water content is around +/-60~65ml. Remember the cream cheese bread recipe? You used 160g of water for 250g of bread flour. This theory applies too. That is why Florence's recipe is using 105ml water instead. Erm.. I think I'm beginning to sound like a scientist. :pReihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-72143046771592432002008-03-13T09:51:00.000+08:002008-03-13T09:51:00.000+08:00don't worry, yuri, I'll start bombarding her first...don't worry, yuri, I'll start bombarding her first....heee...<BR/><BR/>rei, you very "fast hand fast leg" leh! I'm gg to try Florence's Tang Zhong also. I understand from Florence that we can incorporate this TZ into any bread recipe. Do we need to increase the liquid content or just leave all orginal ingredients as it is?KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-69284361246729952312008-03-13T09:29:00.000+08:002008-03-13T09:29:00.000+08:00Hey rei, well done! I'm so inspired to try baking ...Hey rei, well done! I'm so inspired to try baking bread. Going to get a breadmaker (on loan from bro-in-law) and try. Be sure to be bombarded with queries from me worYurihttps://www.blogger.com/profile/00968690514807506641noreply@blogger.com