I think rolling does not quite fit our culture. Our kitchens don't normally support spill-free or clutter-free dining tables thus rolling would be rather inconsistent. We just need a regular kitchen bowl. I use a 12" diameter plastic bowl.
If you have access to high protein wheat flour then the recipe will be a simple one:
- 3 cups flour
- 1 cup water
- 1 tsp instant yeast (Mauripan, Nona etc)
- 2 tsp sugar
- 1 tsp salt
- In a bowl, dissolve sugar in water just before adding in the yeast. Let stand for 5 to 10 minutes until the surface turns frothy (notice the smell of yeast in action). Add the salt.
- Add in flour while stirring the mixture into a stiff batter (about 1.5 cups) . Beat until strands of gluten are visible (about 20-30 quick strokes).
- Add the rest of the flour gradually while working the dough with your hand. Once the dough has reached its right consistency (not too sticky), knead (press down and forward then roll back) the dough 100 times (or 5 to 10 minutes) then leave it covered in the bowl. Use a damp cloth or a plastic bag for the purpose.
- After 1.5 hours of proofing (dough has doubled its size), punch down to flatten the dough and shape it into a small loaf and place it in a greased baking pan. Cover the pan for 30 to 45 minutes or until the dough has risen twice its original size.
- About 20 minutes into the second proofing, preheat oven to 180 C (356 F). Bake for 20 to 25 minutes. Make 3 parallel slits just before baking to avoid cracking crust, using a sharp knife.
Our daily loaf:- 2 1/2 cups multi-purpose wheat flour (Cap Sauh, Tesco Choice etc)
- 1/2 cup whole wheat flour
- 2 tbsp nine grain mixture
- 1 cup water
- 1 tsp instant yeast
- 1/2 tsp bread improver
- 2 tsp sugar
- 1/2 tsp salt
- 1 tsp vegetable shortening
- 1 tbsp extra virgin olive oil
Same method as above ie all ingredients added before flours. I find kneading longer (150 to 200 times) and finishing with a somewhat sticky dough will make my bread softer or fluffier.
All ingredients can be found in Tesco stores except for the whole wheat and the multi grain.
Happy rolling!
8 comments:
hei there!
those loafs look so yummy!!
from the way i read yr enty, i guess u already have a bakery station somewhere! or perhaps going to have one soon? hope i'm right.
well, i'd love to drop by at yr bakery station if i happened to be up north! *hehe... wild guess again!*
anyway, i wish u success always!
oops! the comment's mine..
teesh
no problem, once the bakery opens!
up north can be a good spot to open a bakery station? thanks for the tip... :)
oh, you mean the t-shirt? wife got it at Reject Shop, elated that it's got my nick on. can't argue that it makes a nice brand name though...
yeah... it's a good brand name, indeed!
just don't forget to tell when u have one, okay? all the best to you!
teesh
mr baker,
almost like my recipe, but as you say, the kneading is also important. in my case, ada time jadi not so nice, maybe because tangan letih and can knead only 10 times. i got mr eat-bread at home tapi susah nak suruh dia tolong knead coz dok kat dapur 2 minit je dah tak tahan coz takde aircond :) :)
well auntida, there's no harm in kneading in bedroom! haha
Ida, i love the nick Mr eat-bread hahahha.. Kem salam skit ah kat Mr Eat-Bread... hahhaha.. susah susah, letak aje AC kat kitchen.. may be kat rumah baru nanti.. Tapi tak takut tangan Mr Eat-Bread nanti kecut kecut ke..? Maklumlah DG.. :-))
mr baker, mr eat-bread is ever-willing to knead in bedroom but maybe as a result we still can't get to eat bread. kakakaka!
tang, yes, in the new home maybe more do-able since we have the next best thing to aircond in kitchen ie aircon in living room and hopefully we will spend more time in this living room since tak yah turun naik tangga from the bedroom (not much anyway). And semoga dengan menguli doh roti tangan DG semakin gebu!
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