Q:Do you mix in the entire batch of old dough from Slide 3 the next day?
A:Slide 3 shows the standard master formula for making old dough (pâte fermentée). The total yield from that chart is more than what this loaf recipe calls for. You can scale the Slide 3 ratios down to make just the amount needed here.
Q:My open-top mountain loaf won't rise tall.
A:Did your dough reach the full windowpane stage? If you get a full windowpane and proof to 80% full in the pan during the second proof, it should rise nice and tall. Keep at it!
Q:The bread I baked tastes good, but it didn't rise very tall and lacked oven spring. What could be the reason?
A:The dough might not have been mixed quite enough, leaving it slightly short on gluten strength and tension.
Q:Why does my loaf lack a milky aroma even though I put in heavy cream, condensed milk, milk, butter, and milk powder?
A:That is surprising! Maybe try adding a little more milk powder next time?
Q:Is this a sweet loaf?
A:This one is quite mild. If you prefer a sweeter taste, add a bit more sugar.
Q:If I skip the old dough, do I need to add extra flour to the main dough? Waiting online!
A:If you leave out the old dough without adding extra flour, the finished loaf will just be slightly smaller, and you won't need to adjust the liquid. If you add extra flour to make up the weight, you will need to add a proportionate amount of liquid too. A single 450g Pullman loaf typically uses around 250g of flour.
Q:Does this bread taste sour?
A:I used plain unsweetened yogurt that is quite tart on its own, so the finished loaf has a gentle tang.
Q:Can I use room-temperature water to make the old dough?
A:Yes, room-temperature water works fine.
Q:Since this already uses a sponge, do we still need old dough? What's the difference?
A:You can include it or leave it out. Adding old dough is a nice bonus that gives the loaf even better oven spring.
Q:Is the yogurt you used very thick?
A:Yes, I used very thick Greek yogurt.
Q:Do I mix all the old dough quantities listed on the third page the next day?
A:On the third page is the usual recipe for making old dough. The total amount made according to this quantity is not the amount of old dough needed for this toast recipe. You can adjust the amount needed for this toast according to the ratio on the third page. Mmm, wish the sister success. Yes, wrap well with cling film and place in an airtight container or bag, then freeze quickly. Yes, adding whole wheat strands will affect it somewhat, but it's healthier.
Q:Dear, is this flavor sweet?
A:This one is relatively light; if you prefer sweet, add a bit of sugar.
Q:Without adding old dough, does the main dough need more flour? Waiting online.
A:If you don't add flour, the toast will be a bit smaller, but the liquid amount doesn't need to be adjusted. If you add flour, you need to appropriately increase the liquid amount. Generally, for a 450-gram toast, the flour usage is about 250 grams.
Q:Why doesn't the toast I made have a milky aroma? I added cream, condensed milk, milk, butter, and powdered milk.
A:That's strange, try adding a bit more milk powder? Mm-hmm, wish you success
Q:Teacher, my mountain-shaped toast doesn't rise high,
A:Does the face have a glove film? If there is a glove film, the second fermentation should be filled to eight-tenths full, it should grow taller. Keep it up Is the cooling effect also sufficient? Try to increase the heat a bit
Q:Teacher, may I ask if I accidentally put too much yeast when making the pre-ferment (I wanted to make 450g, halved the other ingredients, forgot about the yeast 😭), can I reduce the yeast when making it later?
A:Can reduce a bit, actually it's fine not to reduce.
Q:Do I still need to use old dough if I have already used a poolish? What is the difference?
A:It can be added or not. Adding it will enhance the effect a bit, making the explosive power a little better.
Q:Sister, the buns I baked taste okay, but they didn't rise very high, and it seems like they didn't have much explosive power during baking. What could be the reason?
A:It's possible that the dough wasn't kneaded enough, lacking a bit of elasticity. Come on, sister If I use the built-in large oven at home, I place it on the middle-lower layer, and for the small oven, it's the bottom layer.
Q:Is the teacher stand mixer Qiao Li good to use?
A:Haven't used it yet😊😊😊
Q:Your bread surface is usually not brushed with egg wash, right?
A:Yes, basically none were brushed, unless there was an emphasis on what was brushed, like the white cloud toast.
Q:May I ask if old dough and poolish are a choice of one or both are needed?
A:This recipe requires the use of
Q:Looking for oven recommendations
A:My oven is a Bosch built-in model without top and bottom heating, no fermentation function, and no steam . It came with the house so there was no choice. I've only used one other oven before, which was very small and had uneven heating, so I wouldn't recommend it either.
Q:Will this bread have a sour taste?
A:The yogurt I use is the kind that is very sour when eaten directly and is sugar-free, so the finished product has a slightly sour taste.
Q:Little sister, if I replace the sea salt in the main dough with table salt, how much do I need?
A:Reduce a little bit, ordinary table salt will be a little bit saltier.
Q:Sister, when making old dough, can I use room temperature water?
A:Mhm, yes.
