50:50 BREAD LOAF

Hi all🙋🏻,

So so happy I am today. Not only earned infact baked my own bread today at home😇. It came out perfect.

My husband is not so fond of breads but after having a slice … He has asked me not to buy any loaf from outside. So now I’m on a bread baking spree🍞🍞🍞🍞🍞.

There are many things or factors which yields gud quality of bread .. Those have been mentioned in the recipe below.

Please go through the full blog to understand the logic behind. Conclusion is the paramount of any experiment. So slicing a bread at a right time and in a right way will give you perfect slice of bread.

This is very interesting which I have found while slicing. Immediately after cooling I cut the slice. It was much more dense and holes were not visible for which I was so much desperate. Waiting for these beauties to see. But it was my fault. Very before I read somewhere.. Slice your loaf atleast after 12 hours of cooling down. Perfect slice you will get. Initially sliced only 2 from the whole loaf. Thereafter wrapped the loaf inclean napkin and left for overnight. Next day when I sliced… Ooh la la. Perfect one☺️.

For slicing remember to use sharp knife. It’s very essential.

This recipe will yield loaf of 8″*4″

All the measurements have been done with a 250 ml cup.

RECIPE:

INGREDIENTS:

2 cups APF or refined flour

2 cups wheat flour

1/2 cup milk powder

1.5 tsp salt

1.5 cups warm water*

2 tbsp honey or sugar powder

3 tsp instant yeast

3 tbsp butter or oil

1 tsp butter for brushing

1 tbsp beaten eggs or 1 tbsp milk

Water measurement may vary due to climate or the quality of flour. Might be 1/4 cup more or less you have to add or remove from the actual measurement.

METHOD:

Take warm water in a bowl. Add honey or sugar and mix. Add yeast, mix and leave aside for 10-15 minutes. You will see the blooming and activated yeast after 15-20 minutes.

By the time yeast is blooming, take both the flour, milk powder and salt in a bigger bowl. Mix well and make a well in the middle.

Add the yeast mixture in the middle of the flour and mix all well.

Now there are 2 options. Either you use stand mixer with kneading hook on and knead well till dough comes together or after mixing the flour with yeast mix, transfer the dough onto clean kitchen counter and knead for 5 minutes.

Now add oil or butter and knead until smooth. Strech and bang.. Strech and bang.. Continued😂. Yeah this will release the maximum gluten and make your bread beautiful and soft.

Now grease a big bowl with oil and place the smooth dough into the bowl rolling all over so that the dough gets greased well. Cover with wet cloth or press cling film. Leave aside for 2-3 hours or until doubled for the first proofing. My dough was tripled in 2 hours😇. You can see in the pic.

Deflate the dough and not pressing much, roll into rectangle. Fold like an office folder or log as you can see in the pic. I pressed some goji berries too in between. Now take your baking mould. Place the dough in it. Cover and leave aside again for an hour for the second proofing.

As the log doubled in bakeware, brush with some milk or beaten eggs. This will give golden crown to your bread.

Preheat your oven at 210° c for 10 minutes.

Bake for 45-50 minutes at 210°c.

After it is baked, just knock at the base of your loaf. It will sound hollow. It’s done🤗.

As I mentioned above… Just follow that for cooling, storing and slicing.

Keep baking👍🏻

Sent from my iPhone

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