Last few of May Baking

Hello and Happy June :D

I have two baking episodes from May to update!

This is the corn-mayo bread that I made with WT. It turned out really nice! And you cannot tell from just looking that this took 24 hours to finish. Yes, 24 hours. The reason being, we started to make the dough late at night, and wanted to finish it the next day. So we put the dough in the refrigerator for us to finish the next day.

The type of recipe WT showed me to make this bread was very different from the other recipes that I have been using. It requires two type of dough, which means it requires the dough to proof 3 times, instead of the normal 2 times.

I'm not yet sure what this process of using two doughs does to the finished product, but the bread sure turned out very soft and yummy. It is worth the time and effort, and I can't wait to make a bread with this recipe again.



Well, I was hoping to make bread with the recipe used above, but I felt very lazy and decided to make bread with the usual one-dough two-proof recipe.

This is my first time making Naisu bread! Naisu is more common in Taiwan, and the only place I can get Naisu bread is from a Taiwanese bakery in Orlando. I originally thought it was cheese, but it turned out that it was made from egg, butter, sugar, and milk powder.

This texture of the bread was similar to a cinnamon bun. Maybe because I rolled the dough like the way cinnamon buns are made. The bread didn't have the texture like the bread from an Asian bakery. So in conclusion, the recipe that requires two types of dough like the one used in the corn-mayo bread creates more of an "asian bakery" texture.

There is more to learn about making bread...

As I am writing this blog, I am in the process of making french bread.
It's been years since I made french bread! I remember reading through the Fresh Loaf Website for tips and recipes.

From that site, I learned that pre-fermenting is good when making french bread. They call it "poolish", and it takes overnight to make it. I hope my french bread will turn out good. Thinking of french bread reminded me to get a really good knife to make the slits on the dough! I had trouble making the slits before, but I did have a good practice of making slits when we made the corn-mayo bread. The slits were perfect and the oven spring was awesome! Now I am more confidant in making slits on the dough.