Q:Do we not need to cover the dough with plastic wrap during the first and second proofs?
A:Check Step 3 in the method: you do cover the bowl with plastic wrap for the first proof. For the second proof, since the pans are inside the enclosed oven, the oven itself acts like a giant dome and you want the steam from the hot water bowl to reach the dough, so you don't cover the pans. However, if you do the second proof out in the open on a table, you do need to cover them.
Q:What brand of flour did you use?
A:Bob's Red Mill bread flour.
Q:My dough won't rise during the second proof in the oven with hot water.
A:How long did you proof it in total?
Q:Is this recipe suitable for Catherine (peace/high-protein Japanese) bread flour?
A:I haven't used Catherine flour myself, but I think it should work well!
Q:It doesn't taste sweet.
A:Right, it has a very light, clean taste that pairs great with spreads or sandwiches.
Q:Hi, I tried this recipe three days in a row without much success. The first proof goes great, but the second proof doesn't rise well. I knead with a bread machine and haven't reached the full windowpane stage. Is the poor second proof caused by not getting a windowpane?
A:Not reaching the windowpane stage does affect how tall the loaf rises. But a slow second proof can also be caused by temperature and humidity, especially in winter when room temperatures are low. If you don't have a proofing box, put a mug of hot water in the oven with the pans, and swap it for fresh hot water partway through if it cools down.
Q:If I replace all the ice water with milk, how much milk should I use?
A:Because milk has solids and less water than pure water, you generally need about 10% more liquid by weight. Hold back a portion and add it gradually as needed.
Q:Why is my dough so sticky?
A:This formula has fairly high hydration, so you'll need to scrape down the mixer bowl during mixing. Once the gluten develops to a full membrane, it stops sticking. If it still feels unmanageably sticky, reduce the water slightly next time.
Q:Do I need to preheat the oven to 190°C before baking the loaf?
A:Yes, always preheat the oven to the target temperature before putting bread in to bake.
Q:Do I need to preheat to 190 degrees for toasting bread?
A:Yes, toasting bread requires the oven to be preheated to the desired temperature. I haven't tried this before, how did it turn out for you later?
Q:I'm going to try it today; I put it in the oven for a second proofing at around 35 degrees. I'll give it another go today.
A:Mmm, wish you success. Put a cup of hot water in the oven to create a humid environment.
Q:Hello, I've been following this recipe for three consecutive days and haven't been very successful. The issue is with the second rise; the first rise has been successful every time. I use a bread machine to knead the dough and haven't managed to develop a gluten windowpane. I'm wondering if the poor second rise is due to not achieving the gluten windowpane.
A:Not using glove film will affect growth. However, poor second fermentation can also be due to other factors, such as temperature and humidity, especially in winter when the temperature is low. If you don't have a fermentation box, it is recommended to place a cup of hot water in the oven together for fermentation. If the water cools down, you need to change it halfway through.
Q:The made toast is very soft and tasty, but it's a bit too salty.
A:Mmm, thank you sisters for the feedback
Q:Is there too much yeast? Teacher Wu Kegi usually uses fresh yeast. Have you already converted it? (Polite inquiry)
A:Generally, the ratio is 1 gram of dry yeast per 100 grams of flour, and the amount of fresh yeast is three times that of dry yeast.
Q:May I ask, since this recipe doesn't include cream and milk, how does the finished product taste?
A:Comparatively light, you can taste the aroma of the flour.
Q:Which brand of yeast should I use?
A:I use Fleischmanns or Red Star; whichever is available at the supermarket I buy, they're all pretty much the same.
Q:I'm a beginner, could you please tell me what yeast is! Is it yeast powder?
A:Yeast is the important ingredient that makes flour ferment, usually in very fine granular form, which can also be called yeast powder. Yeast is divided into dry yeast and fresh yeast; fresh yeast is in block form, and the amount used is about three times that of dry yeast. I have only bought fresh yeast once; it is rarely available where I live, so I always use dry yeast.
Q:Can a bread machine be used instead of a stand mixer to knead dough?
A:Sure, I also started with using a bread machine for kneading and proofing the dough.
Q:Why is this recipe called Hokkaido? It doesn't have the characteristics of Hokkaido.
A:Remember Teacher Keji said to visit the local wheat fields in Hokkaido with a pilgrim's heart, using the flour from there, specially low in oil and sugar to highlight the original aroma of the wheat, and for the sake of us all being able to successfully make it, he used the simple direct method. The general idea is like this, there might be some discrepancies. We just don't have his Hokkaido flour
Q:What brand of flour is being used?
A:It is Bob's Red Mill bread flour Recently, I've fallen madly in love with milk-flavored hand-torn toast, one-shot, super convenient and delicious, making it repeatedly. Yesterday, I just made two more. Sometimes I'll make a bagel; these two types never get boring, alternating between them . Then I've been really busy and haven't updated. Thank you for your concern, sister . Mmm, yes, covered, single-fermented, the dough is a bit dry.
Q:No sweetness
A:Well, it's very light, you can spread various sauces on it or make sandwiches.
Q:Teacher, is this recipe suitable for making with Catherine flour?
A:I haven't used Catherine before, but I think it should be okay.
Q:Does this toast not require eggs?
A:Yes, this one has a relatively light taste.
Q:I finally succeeded today! And this recipe is low-sugar and low-fat, just right for me since I'm too fat.
A:Great Some, sisters check out my notes, there are many recipes for different types of noodles, and there are several recipes for Hokkaido toast alone. Sisters, you need to try this yourself , our ovens are different, and I don't have low-sugar molds either. Generally speaking, low sugar requires lower temperature and shorter time to bake through.
Q:This yeast, put low-sugar yeast, okay?
A:Just around the borderline, it should be fine. Actually, I've been using high-sugar ones.
