My sweet success doesn't last long. I couldn't wait to retry Florence's 65 degree C bread (http://wlteef.blogspot.com/2008/03/65c.html) because I really like the taste and the texture.
This time I was a little bit over-confident due to my earlier success. The bread dough was a bit wet and not very elastic when I sent it for proving rather than kneading them for a while longer. So the dough was not very smooth and was difficult to handle.
Although the yeast worked well, I do not understand why it ballooned up uncontrollably. There were bubbles on the bread surface. I should have taken some photos to show u! So when the final proving was done, I brushed some egg wash on top and the bun surface just shrinked and wrinkled like a granny face...
As usual, the taste is always right but it is my bread kneading skill and the wrong decision made that led to this failed attempt. I'll not work on this recipe so that I could reflect on what have caused this failure before another attempt... I'll not give up!
P.S. I let my eldest little angel choose over the successful sweet sausage bun or this wrinkled bread. Without hestitation, she said she liked this wrinkled bun more but the very hard one was the best!!! Oh... this really helps me carry on. I'm doing some research to get recipe for making hard bread consistently, not those made by mistake... wish me luck...any help out there?
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