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@sk_adozai_fans_333: #CapCup #foryou #foryoupage #sk👑❤️❤️ 😘

SK Adozai
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Sunday 14 July 2024 14:45:30 GMT
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Bread 101! A great guide to essential techniques you can learn to improve your skills and better understand bread baking. Yeasted: 500g Strong White Bread Flour 5g Instant Dry Yeast 5g Sugar 12g Salt 350g Water 1. Mix all the ingredients together till shaggy. 2. Knead for 5m, then rest for 5m, then knead for another 5m. The dough should be smooth and elastic. 3. Proof in a lightly oiled bowl for 1h or doubled in size. 4. Shape into a log and place it into a lightly oiled 2lb loaf tin. 5. Proof until the dough just reaches the top of the tin. 6. Dust with flour and score with a razor blade. Bake at 230C for 15m, then 190C for 30m. Tangzhong: 164g Water 33g Strong White Bread Flour 467g Strong White Bread Flour 180g Water 5g Sugar 12g Salt 5g Instant Yeast 1. Mix the first flour and water (33+164) together in a pan. Whisk on a medium heat, until it forms a thick paste. About 2m. Scoop it into a bowl and cool for 10m. 2. Add this into the bowl with the remaining ingredients, then follow all the same steps as the yeasted dough. Poolish: 200g Strong White Bread Flour 200g Water 1g Instant Dry Yeast 300g Strong White Bread Flour 150g Water 0.5g Instant Yeast 5g Sugar 12g Salt 1. Mix the water & yeast together (200g + 1g), then add in the flour (200g). Mix until no dry bits remain, then cover and leave it overnight (12 hours). 2. The next day, add this into your dough with the remaining ingredients, and follow the same steps as the yeasted dough. #baking #bread #breadtok
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