Basic White Bread Pain de Mie (Poolish Method) 頂角白吐司(液種法)

I’ve been thinking of writing a detailed post about Pullman loaf and dough mixing for a long time: however, I keep delaying as there are just too many things to say and I hesitate if it’s worth the time writing a lengthy post while no one might be even interested in reading. Since the pandemic, … Continue reading Basic White Bread Pain de Mie (Poolish Method) 頂角白吐司(液種法)

Whole Wheat & Kamut Pain de Mie (Tangzhong Method) 湯種全麥卡姆小麥頂角吐司

Recently I’ve been playing with my newly purchased pullman loaf pan. The advantage of using lidded bread pan is that it constrains the rising of the dough, resulting in loaves with a fine, tight crumb as well as perfectly square corners. Last week I made a tangzhong pullman loaf with 40% whole wheat flour, and … Continue reading Whole Wheat & Kamut Pain de Mie (Tangzhong Method) 湯種全麥卡姆小麥頂角吐司