Q:Can I replace the ice water with ice-cold milk?
A:Yes, you can. Keep in mind that milk is about 87% water, so scale the amount accordingly.
Q:Is leaving out the milk also why the milky aroma isn't as strong?
A:Yes, milk is a big factor too. Thanks for the reminder!
Q:For proofing to 90% full, do you do this in the oven? At what temperature?
A:Yes, I proof it in the unheated oven with a bowl of boiling water inside.
Q:For a 70% sponge loaf, after mixing with the main dough and kneading to a full windowpane, does it need a full first proof before shaping?
A:A 30-minute bench rest is enough before dividing and shaping.
Q:Is the finished dough supposed to be slightly sticky to the touch, though fine if my hands are wet? Also, do you never need high speed during the entire mixing process? Thanks.
A:Check whether the sides of the mixer bowl are clean and the dough surface is smooth. If not, mix a little longer. If it is smooth and just slightly tacky, shape it into a tight ball; if it doesn't stick to your hands once rounded, it's good to go. You can use medium-high speed briefly during the middle of mixing.
Q:Can I bake this as a lidded Pullman loaf?
A:Yes, for a lidded loaf, just proof until the pan is 70% full.
Q:Oh no, I made the sponge at 1 AM yesterday and forgot to put it in the fridge. It sat at 13°C room temperature for 8 hours and rose 4 to 5 times in size with bubbles on top. I put it in the fridge before checking if it smelled sour. What should I do?
A:No worries! You can use it as old dough (pâte fermentée). Divide it into 50g portions, wrap tightly, and freeze. Thaw at room temperature to soften before adding a piece to your main dough. Use within a month.
Q:I put mine straight into the fridge overnight and it didn't rise at all.
A:Next time, let it sit at room temperature for an hour before putting it in the fridge.
Q:Hi, I used fresh compressed yeast for the sponge method and fermented it for 16 hours, and the baked bread has a strong yeasty alcohol smell. Was the fermentation time too long?
A:Did the sponge already smell strongly of alcohol when you took it out of the fridge after 16 hours?
Q:Rave review👍
A:Thank you sister for your continuous support and encouragement❤️❤️❤️
Q:Is this a 450g loaf of bread?
A:Yes, the amount of flour is a bit large, so the baking time might need to be a little longer relatively.
Q:Do I need to change the baking time and temperature for low-sugar toast boxes?
A:Low-sugar mold needs adjustment
Q:How many times to roast in the wind furnace and for how long
A:Based on the time and temperature sisters usually use to toast bread with a wind stove, there will be differences among different ovens.
Q:Blogger, I would like to ask you, after mixing 70% of the pre-fermented dough with the main dough and kneading to achieve a windowpane effect, do I need to perform the first rise before shaping?
A:Relax for half an hour and you can have plastic surgery. You're welcome! In this situation, you can use a fermentation box for half an hour. If it's daytime, I sometimes place it in a relatively warm spot, like near a sunny window or on a stove that has been turned off but still retains some residual heat. The advantage of using a fermentation box is that it can achieve the desired effect in a short time
Q:The dough put in the fridge showed no reaction the next day, can this dough still be used?
A:Take it out at room temperature; if the room temperature is relatively low, place it in a warmer spot indoors, such as near the stove or by the window where sunlight reaches. Check the condition after half an hour or an hour. Generally, it should be usable.
Q:Is the well-kneaded dough slightly sticky? However, it's fine if the hands are wet! Is that correct? Also, do we not need to knead the dough at high speed throughout the entire process? Thank you.
A:Is the wall of the mixing bowl clean? Is the dough smooth? If not, try mixing for a bit longer. If it's smooth and slightly sticky, you can round the dough into a ball. It's also fine if it's not sticky after rounding. During the mixing process, you can mix at medium-high speed for a short while. Happy
Q:Is the molding fermentation temperature supposed to be 35℃?
A:35—38 are all acceptable, and a certain level of humidity is also required.
Q:This method of mine can't be sent twice~ It's very strange
A:Does it mean that the sisters did not grow taller after plastic surgery? Hug hug, keep it up, you'll definitely succeed next time
Q:Can it be covered and grilled?
A:Sure, just send it with an extra stamp to reach 7 points full. Congratulations to my younger sister. I checked your notes, the organization is great, and the size is also qualified.
Q:I'm done for, I made a starter dough at 1 AM yesterday and forgot to put it in the fridge, leaving it at around 13 degrees Celsius for 8 hours. When I checked, the starter had grown to about 45 times its original size with bubbles on the surface . I haven't smelled it yet to see if there's any sour smell, but I put it in the fridge now. What should I do
A:Directly add 50 grams of old dough and it's fine, nothing else changes. However, the baking time needs to be relatively longer. Add fifty grams of old dough to each toast
Q:I used milk for the entire starter dough, using 300 grams of milk. I made 2 batches, and multiplied everything by 2.
A:Yes, because the water content of milk is about 87%.
Q:If the main dough is 50g, can the water be replaced with an equal amount of light cream? Other ingredients remain unchanged.
A:It can be replaced, but because the water content of whipped cream is about 70%, it cannot be substituted in equal amounts.
Q:Can a 300-gram mold be used with this recipe?
A:Need to convert, generally a 450-gram toast dough is about equivalent to 1.3 of a 300-gram dough. Converting a 450-gram recipe to a 300-gram recipe involves dividing the amount of each ingredient in the recipe by 1.3.
Q:Is the only advantage of the middle fermentation method over the direct method that it's faster? Is the only benefit of the @ module fermentation that it's quick? If the taste and texture are not as good as the direct method and the process is more complicated, why bother using the middle fermentation method to make bread?
A:The greatest advantage of the middle fermentation method is that the bread has a good texture and ages slowly.
Q:I went straight into the fridge and didn't move at all for a whole night
A:Try leaving it at room temperature for an hour next time before putting it in. Great. If the overnight dough hasn't fermented well, it can continue to ferment at room temperature.
