Whereas, you’ll want fewer layers for a classic puff pastry. If the gluten network is fully developed, the bread should be proud and tall, with clear layers visible. Master of Our Craft: Our Fine Cuisine Blog, January Recipe of the Month: Fried Brussels Sprouts, January Menus for our rooftop private bubble dining, December Recipe of the Month: Homemade Eggnog, November Recipe of the Month: How to Build A Killer Cheese & Charcuterie board, October Recipe of the month: Bacon Bourbon Caramel Corn. Some possible reasons: 1) Flour. For puff pastry: 700-2000+ layers or 6-7 turns *Note the final count should vary on preference and application. :P. always glad to interact with a fellow engineer. Log in. That's why I always knead my dough fully when I make those kinds of breads. Ha mini, I like the look of proofed loaves right before baking too. I’m not exaggerating when I tell you that for months, we’ve searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery Asian bakery milk bread. An analogy would be "rice". Sourdough Cronut - Hey hey hey, remember me? The smaller tin which took 150g of dough, needed 30min in total. :). While for this particular batch in the first photo, I did one 4-fold, and two 3-folds, but this bread usually requires less folding than croissants. Saved by Ruth Riggs Moline. Such clear layers. ( I have to remind myself to breathe. Prepare the dough: When the milk is just warm and no longer hot, about 100f to 110f, sprinkle the yeast on top and let sit until foamy, 5 to 10 minutes. One would assume that such a pre ferment - especially with natural leaven would bring a strengthening effect to the dough rather than adding extensibility. My guess was that the square loaves were made from scraps from the "baguette" process, but I was unable to confirm this. However, too much protein when overworked by the lamination process will create a tough dough. But that was my alternative thinking - that perhaps the "roll in" butter was reduced from the percentage that we would usually use for a laminated pastry. It is a lovely bread and confirms my first suspicions of how to get that bread I remember from Okinawa. this bread is extraordinarily beautiful. Like a sandwich loaf of is it more brittle from the lamination? https://breadtopia.com/experiments-with-laminating-lean-dough Delicious, delicate, and flakey pastry is created by building layer upon layer of dough, butter, dough, butter, dough, butter, and so on - a process called laminating. ), Now trying to imagine the light crispy crunch of the crust upon biting. Top notch baking. The reaction to your breads is another fascinating data point. For a lot of Asian customers, they are looking for a strong flavor not from flour itself, but other ingredients in the dough such as sugar, butter, etc. And I can imagine how good it tastes. (In English - or with lots of pictures? What you say makes sense in the context of what you are looking for in the bread. For example, with a weighted pastry like mille feuilles, you’ll want more layers. It should take 8-10 minutes for each fold. This of course reduces gluten strength, which makes crumb tighter.2) Less roll-in butter.3) Shaping. After many successful batches, I suddenly go exploding challah (and yes, it was fully proofed before baking) - turns out that for reasons unknown (delirium, sheer cussedness, desire to show how I can reformulate on the fly - I really don't know why) I had used a firm levain pre ferment instead of my usual liquid pre ferment. That crumb is exquisite. In the mean time, the final dough doesn't need to be rolled out very thin (15mm instead of 4mm for croissants). I have used firm leaven for challah breads and loved the taste, but I adjusted my kneading/proofing time to avoid over-expansion in the oven. The 90 degree rotation will bring th. So many boutique individual specialty vendors,  a lot of them organic, are here in Seattle, as supposed to big chain stores in DFW. I should just sign my post with xTx, Love it! In the mean time, the dough is kept pretty wet to have more extensibility, which make it possible to roll out.2. Recipe by Twiggstudios / Aimee Twigger / blogger/ photographer / teacher. Now that you have a foundation of understand and some of tips in hand, let’s move to an actual recipe: Culinary Crafts favorite recipe for pastry. Even the ones sold from famous Asian bakeries around HongKong, Japan, and China display a range of "openness". Awesome! Add melted chocolate then melted butter, mix thoroughly 4. Der Film erhielt zahlreiche Preise, darunter zwei Oscars (für Drehbuch und Hauptdarsteller; acht Nominierungen) sowie in Deutschland das Prädikat wertvoll. To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F. Pumpkin Laminated Sandwich Loaf - and other holiday goodies, Sourdough Panettone 2012 - Iginio Massari's Recipe, Pumpkin Croissant - with two kinds of fillings, Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels, The Easiest German-style Spelt Recipe, Ever. It's good for making laminated dough... :P. Now back to bread, this is a very Asian bread, I don't think I have seen anything similar in a western bakery. The bigger Chinese tin which took 450g - 500g of dough, needed about 40-45min of TOTAL baking time. Focus on rolling the dough out in one direction towards the open ends. Add flour and salt. Whisk the eggs, then slowly add them to butter mixture. In a small sauce pan, melt the butter. Mix on low speed until the dough pulls away from the sides. However, it does have different challenges: the intensive kneading to full developement, the final shaping which requires concise cutting and weighing, as well as braiding. Country hearth breads are probably closer baguette, but should have a tad more strength. Potato bread: Leavened or unleavened Potato replaces part of usual wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other … Whisk just until combined. Can you tell I am an engineer? 1. How's the texture? You are an artist. I personaly like a more open crumb. http://ameblo.jp/v-vn-n/entry-10699955952.html. In a medium bowl, mix water and yeast. The Fresh Loaf is not responsible for community member content. Length of the dough piece  would depend on the tin you use. Take out the dough, roll out, and enclose butter. What Is Condensed Milk Bread? Different types of pastry generally have a specific range of layers. After weeks of driving, moving, and settling down, I've finally gotten my new kitchen more or less in order and ready to start baking/bloging again. While still a laminated dough, in order to rise high in the sandwich tin, it differes from croissants(tips here) and traditional danishs in following ways:1. When you roll out the dough and butter, your focus on rolling carefully with gentle, even pressure, using a rolling pin. I have at least one hour between folds/rolling out for that particular reason. :D I think you mean different kinds of "taste" in this case. You may know it as “Japanese milk bread” or “Hokkaido milk bread,” named for the region’s famous milk. Butter is essentially made of milk fat/solids and water. -Varda. Pure , Art, Txfarmer! As with all food, the ingredients matter more than the tools or the procedure. 10. For some reason, most of them don't even have a crumb shot. I'm looking forward to your posts from Seattle, a very special place. MILK Blur + Set Matte Loose Setting Powder. When I showed the pictures of this bread to "my teacher" there was an immediate response of "it must be laminated" which turned to "it's definitely not laminated" upon examination of the crumb. May I feature it on the home page? And since butter is a key ingredient in pastry, don’t cut corners here. This dough is remarkable, elastic stuff, something I learned to my cost the first time I made it. ), Not sure about what's sold in Okinawa, but I do know the origins of Bo-lo'gne in HK lie in a bakery in Kyoto: http://blogs.wsj.com/chinarealtime/2010/04/16/whats-better-than-sliced-bread/. The 36 hour baguette is a house favorite, I make those at least once a week. :D, Txfarmer, those are two of the most beautiful loaves I've ever seen. I must say, we often buy this loaf in Taiwan, but I have never bought one that looks half as good as yours. I was doing the baker's percents on your formula and just had to ask for your rationale for using a firm pre ferment. However, it IS indeed a good option for both Asian style sandwich breads and this particular laminated sandwich loaf, because we don't expect the crumb to be very clearly hole-y.3. Do note that if a tin requires more than one group of dough, each group should weigh the same, otherwise bread would appear uneven at the end. Thanks, and I am so glad that you liked the baguettes. Round, press flat, put in fridge immediately for 2 hours.3. May 31, 2020 - fluffy, cloud like milk bread, from two red bowls cook book This kind of bread is very popular in HK indeed, as well as all over China. The texture is crispy on the outside, and soft inside. 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