I did it !!!
That is made my first edible bread :D after uncountable failure attempts finally yesterday with the first day of my baking course I managed it :) At this point of time I am so happy that I can't explain... he he. There are a few wrinkles on one but that can be improved later infact the other two are more or less wrinkle free
And here is the crumb shot
If I look back on what I was doing before and what I did yesterday in the class, I think I have two major learnings to take home.
PS: I have not been able to reply to any of your comments in the past post, life feels like running on a fast track right now... will do it ASAP Edited to Add: On popular demand as lots of you have asked me the recipe of this bread...
- Mix yeast and sugar in 100 ml of water and keep seperately for about 10 mins.
- Mix salt and flour together and then make a well in the centre.
- Pour the yeast solution and water in the centre of the well and make a dough out of it.
- Knead Knead and some more knead, when will one know when the dough is ready the typically the "WindowPane test" aka gluten test or membrane test. Basically when u take a piece in your hand and stretch it should not break. See this video for understanding what I mean.
- The video says he is kneaded it for 10 minutes I think he is God if he has achieved that consistency in 10 minutes, in the last week the two times that I have kneaded the dough about 30 minutes atleast.
- Add the oil and knead a little more.
- Cover the dough and keep aside for about 45 mins - 1 hour, a good test on when the fermentation is done is that when u slightly depress the dough it should NOT spring back.
- After the dough is done with raising and fermentation, do a knockback on the dough i.e. remove all the air from the fermented dough. Basically tap the dough with your hand a couple of times.
- Divide the dough into equal parts and Roll the dough inwards keeping it smooth and wrinkle free (this will come only with pratice). U can roll it in any shapes. You tube is full of lovely videos of how to shape, here is one with basic shapes.
- Refer the video for braiding.
- Keep it for proving for about 30 minutes in a closed place, a kitchen drawer works perfect.
- Brush with milk/egg and bake at 200 C for about 15 mins or till done.
I really can't believe myself that I am writing this post, there are so many number of times I have screwed up the bread and Mandy had to do a step by step post for me but still it didnt happen
And now finally I have done and it and posting it :)
Note: for fatuse ghee, olive oil or any other oil.Avoid using butter as it has too much moisture