Join me on my quest of making homemade treats with less sugar!
I am sharing with you today my recipe for a very tasty, soft and fluffy basic bread dough. It is made with a milk-based Tangzhong and proofed then baked in an oblong cake pan. Upon baking the rolls would attach to each other and become a pull-apart bread. When you tear the rolls apart you... Continue Reading →
A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap... Continue Reading →
This was a 20% dark rye bread made with a poolish starter and the autolyse method. The poolish had 100% hydration (i. e. equal weight of water and flour) and was made up of 1/3 of the total flour weight. The dough had a 67% hydration. It was pretty sticky due to the rye flour... Continue Reading →
EC Bakes 小意思 