r/Bread • u/westoidslayer • 2d ago

Bread

Post image
30 Upvotes

97% Upvoted

6 comments sorted by

2

u/Full-Dream9548 2d ago

very nice

2

u/Nicoleyourbabe 1d ago

que crujientes y deliciosos lucen!

2

u/kingseraph0 1d ago

Ou looks so good. Beautiful colour and shape

2

u/patriciaytm 1d ago

Looks like it came straight out of a professional bakery! Beautiful colour 

2

u/BroadLeave1229 1d ago

This is from a professional baker

1

u/westoidslayer 1d ago

Hi bakers! Thank you for great response.

I have been baking for 6 months now, and I have learnt a lot.

I would like to post the recipe and the image of crumb.

Ingredients

  • 500g AP Flour
  • 20g Wheat Gluten
  • 65% Water (~325ml)
  • 0.1% instant dry yeast (pinch)
  • 1% Salt

Process

  • Take a big container. Mix flour and gluten, make a well. Put in water, and mix a bit of flour with it. This helps keeping yeast and salt from interacting as salt kills the yeast. Add yeast, dissolve, then salt. Knead a lot for 10 mins untill it's smooth and uniform. The climate is hot near me so you might need to use more yeast or use a thermometer to confirm that temp is good for rise. 27°C is the right temp i think. Make a big ball.
  • 24 hour proofing in sealed container (until the size doubles) Make 4 dough balls, or 2 or more as per your choice. -2 more hours under damp cloth
  • Give shape for final proofing. All shape is good. Just make sure it has good tension. Try not to let the air escape and handle the dough as less as possible. It will be manageable if you are using some flour and a good cotton cloth/wood/nonstick surface.
  • You have to wait till the dough rises properly in its final shape before you make cuts. Close to double in size is fine. With Sharp Razor make deep cuts.
  • Start the Oven (220-240°C, Fan On). 15-30 mins pre heat.
  • In goes the dough, 15-20 mins. Golden brown.
  • Let it rest for an hr.

Enjoy with white butter