Monday, July 28, 2014

Multigrain Sandwich Bread


Soak cereal in boiled water for 1 hour.

After incorporated all flour.

After kneading for 4mins.  Dough is very sticky.  Almost like a cookie dough. It clears the bowl but not very clean. Next time may try kneading it a little longer either by machine or by hand.

The feel of the dough is quite soft.

Before 1st proof.

After 45mins 1st proof in the oven.

Shape it into log.

Before 2nd proof. 1lb 7oz of dough for 8.5 x 4.5 pan.  1lb 14oz of dough for 9.5 x 5 pan.

After 2nd proof of supposedly 30 to 40 mins.  I somehow lost track of the time. The dough may not have risen enough.  Does it look like double in size?

No oven spring.

Slice it after cooling for 1.5hr, short of the recommended 3 hour wait. Bread taste good but a bit on the salty side.  Texture is soft and moist but not fluffy enough.

Recipe source: Cook’s Illustrated Multigrain Sandwich Bread

Notes for next time:

  • Reduce salt to 1 Tbsp kosher salt
  • Knead a bit longer
  • 2nd proof a bit longer

Monday, July 21, 2014

Whole Wheat Pita Bread


After mixing of ingredients, dough was quite wet and sticky.

After kneading for 8mins by hand -  More flour was added during kneading to prevent dough from sticking to the kneading surface.

After proofing for approx 1 hr in the oven, dough was double in size and still very sticky.

Dough was punched down to degas, divided into 8 portion and shaped into balls.

After the balls of dough rested for 20mins, start rolling dough into flatbread.

This is the best ones that I rolled out.

Preheat oven to 500 for 15mins.  Reduce to 450 before baking for 3 mins.  Dough puffed up nicely.



Recipe source:  The Fresh Loaf - Pita Bread

Ingredients that I used:

  • 1.5 cup unbleached white flour (Anita’s Organic), 1.5 cup whole wheat flour (Anita’s Organic), may be more for kneading
  • 1.5 tsp sea salt
  • 1 Tbsp honey
  • 2 tsp instant yeast
  • slightly more than 1.25 cup (between 1.25 and 1.5 cup) warm water (98f)
  • 2 Tbsp olive oil

Simple steps:   Mixed all ingredients until a ball is formed  --> Knead by hands for 8 to 10mins –-> Proof until double in size (60 to 90mins) –-> Punch down to degas –->  Divide the dough into 8 portions and shape into balls –-> Rest the dough for 20mins –-> During resting, preheat oven and baking stone to 500F, reduce to 450F when baking starts –> Roll out dough –> Bake for 3mins


  • Very good recipe.  Bread tasted great and is simple and easy to make.
  • Dough was really sticky.  I added almost <1/4 cup of flour during kneading to prevent it sticking too much on the countertop when kneading.
  • No problem getting them puffed up. I think the key is roll it out thin and preheat the baking stone.
  • The first one got some blisters because baking stone may be too hot.  But after that, every pieces turned out nicely.

Saturday, July 19, 2014

French Bread


Mix all ingredients – dough seems to be too dry



After kneading for 2mins by machine, 1 min by hand and put a few more droplets of water in – dough is not sticky, and may not be tacky enough.  I put that in the fridge anyway.

After shaping, before proofing.


After proofing for 1 1/2 hr.

Crust is very good. Taste is ok but would like more holes for the texture.  Increase hydration next time.


Recipe source:  Classic French Bread from Peter Reinhart’s Artisan Breads Every Day


  • Day 1:  Follow recipe exactly.  Dough is not sticky at all.  Put a few more droplets of water in when kneading by hand.  Finally a bit tacky.  Did 2 stretch and folds with 10 mins resting in between.  Dough is not wet and stretchy enough.
  • Day 2:
    • Shaping – need more practice.  Should make smaller longer roll. Resting in between rollings.
    • Baking time is 12mins first, rotate and another 15 mins.
  • Hydration calculation per original recipe:  66.76%

Saturday, July 12, 2014

English Muffins

Recipe soure: Peter Reinhart's Artisan Breads Every Day P.125
- Use Rogers bread flour
- Follow weight measurement rather than volume ( 340g flour is a lot less that 2 2/3 cup)
- Batter came out too thick if follow recipe exactly, should add 1 to 2 tbsp next time
- Cook it on cast iron skillet top right stove lowest setting, otherwise it get browned very easily
- Store in freezer - wrap each one in plastic
                    - microwave for 40 to 45sec.
                    - split half and toast it in oven