I'm happy with the colour and texture of the bread.
As no photo was taken during the process, it's a regret that you won't be seeing a pictorial recipe here for the time being. I'll try to supplement the recipe with photos after my next bake 😁
Mould: 20x14x8 cm oval banneton
Bread maker: Mayer MMBM12
Ingredients
127 + 23g cold water*28g raw sugar
5g fine salt
200g unbleached bread flour
40g rye flour
4g instant dry yeast
10g unsalted butter
* The original recipe suggested 127g of water, but I added another 23g of water accordingly to my dough condition.
1. Prepare dough using the "C-11 Ferment Dough" of the Mayer Bread maker. The process, which takes 1hour 30minutes to complete, includes mixing, kneading and 1st fermentation.
* The original recipe suggested 127g of water, but I added another 23g of water accordingly to my dough condition.
Directions
1. Prepare dough using the "C-11 Ferment Dough" of the Mayer Bread maker. The process, which takes 1hour 30minutes to complete, includes mixing, kneading and 1st fermentation.
2. Turn out the dough onto a floured work top. Deflate the dough using the palm, and shape into a ball. Cover and let the dough rest for about 15 minutes.
3. Roll flat the dough into a rectangular shape. Roll up the dough starting from the shorter end. Pinch to seal the end.
4. With the seam side facing up, place the dough into a floured oval banneton. Cover with a tea cloth and let the dough proof for about 30 minutes, or till double in size.
5. When the dough has doubled.in size, preheat the oven to 200°C. Invert the dough onto a baking tray lined with parchment paper.
Sprinkle some flour over the top, and make a long slit using a razor.
6. When the oven is ready, bake the dough at middle rack of the oven at 200°C for about 30 minutes, or till done.
7. Transfer the hot bread to a cooling rack. Slice the bread after it has completely cool down. Enjoy the healthy bread 🍞😋
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