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Thank you so much

Thank you so much🙏

@@izah588 keep a bowl of water next to you each time you mix or fold the dough. Keep your hands a bit wet. Fold with your fingers.

@@izah588 I have 4 favourite bread flours my favourite bread flours: Manitoba bread flour, Tomizawa super king bread flour, pan Syokunin and Bob red mill

@@aldrinayun528 ook ok thank you 🙏 for the tips

@@aldrinayun528 noted thank you for the swift reply

@@bgee256 You are welcome. Most important is feed your starter & make it strong & active (it rises triple) before adding to your dough 😄

Do the folding when the dough relax ie spread out

Yes

Follow me in my fb page & I post more info there

@@aldrinayun528 thank you

@@kngsm You are welcome

Thank you 🙏

​@aldrinayun528 may I ask the purpose to leave in oven for 15 minutes after baked. Thanks

@@kngsm For drier crumbs. But not necessary ☺️

Yes, depend on your room temp. Cooler room temp will take longer. After final coil fold, watch the dough carefully (not the clock). It rises & jiggly as you shake the bowl. Or if you want a easier way: The aliquot method is another method of measuring the percentage rise in the dough. It is done by taking a small amount dough after mixing with the salt into a small bottle with lid. Place it side by side with the main dough. When the sample rises to 50%-70%, time to shape the dough. But you still have to watch the dough as it might not 100% accurate. It’s just a guide

@aldrinayun528 thank you for the great tip🩷👍👍

About 10 mins as the hydration is low. Knead until smooth dough

5g salt. Couldn’t edit on the video

Room temperature milk. Otherwise yeast will take longer time to ferment 😁

@aldrinayun528 thank you for your reply 👍😀🩷

Hi Aldrina, thank you for sharing this recipe. The bread was soft and flavourful. I love it because it doesn't need the machine and not much kneading required. Can I chill during the 15mins rest? My dough is slightly sticky than yours.After I finished baking, the bread has some lumps. Why? I'm unsure whether it's underproof or because of the oven temperature.I can't post the picture here. 👍👍👍

Do you have anymore foolproof yeast bread recipes? Thank you in advance

@@sutham6057Yes you can chill. Try to keep the fridge temp at 4°c or below so that the dough will not be overproofed as it’s cold enough for very slow fermentation. Do finger poke test to check that it’s fully proof. Do you know how to do it? If it leaves a slight dented mark after poking, it’s good to bake.

Thank you 🙏 Not beetroot for me, it faded after baking. Spinach should be fine 😁Dragon fruit 👌

I used beetrot and yes, it fades away, I thought that maybe the beetroot should be prepared or precooked before added in the dough.

Wow! Thank you 😁

Yes

@@aldrinayun528 thank you 💖

Do 3 sets of folding (10-15 mins intervals) the dough will be smooth. If still sticky then add a tbsp flour or less

@@aldrinayun528 thank you.Is this a fool proof recipe? 💖

Use cold ingredients such as flour, milk, egg, cold mixer bowl. Using stand mixer, add all the ingredients except oil & knead until well incorporated. Then add butter / oil knead until smooth and elastic. Achieve windowpane… the lmethod is the same

Keep the dough temperature below 23°c during kneading is good for good texture

@@aldrinayun528 thank you for all your tips 👍💖 can I chill the dough first before kneading if it's too wet or sticky?

@@sutham6057 Yes, cover & chill for 15 mins

@@aldrinayun528 great 👍

You can 👌

@@aldrinayun528 thank you. I’m glad I can.

Use active starter to prepare sweet stiff starter, rises triple before adding to the dough. I always Do finger poke test before baking. (If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.) Warm Room temp takes shorter time to proof

@aldrinayun528 thank you for your reply 💖👍 If it's ovenproof and under proof is there any way to save it?

@@sutham6057 if underproof, let the dough continue to proof & do finger poke test again after 15 mins. If still underproof, continue to proof. If it’s overproof, then just bake it & take it as a lesson 😂

@@aldrinayun528 if it's under proof and the longer I wait . It will be sour 😀 This is what happened to my last bake. My sweet stiff starter was tripled before I bake and my dough seems to be taking more than 21/2 hours to rise ,very slow.

@@sutham6057Using sweet stiff starter usually the bread doesn’t taste sour. Room temp 30°c proofing usually takes 3.5 -4 hrs.

You're so welcome!

Thank you dear sister. Happy Lunar New Year 🧧

Yes you can.

The full recipe is below the title…more …

Thank you 🙏🏻

You’re most welcome 🙏🏻

可以😁

謝謝

Yes, I always lightly greased the work surface and hands

Any bread flour will do. I always use either Prima bread flour or Bob Red Mill bread flour

I don’t know how to download free online music.

The hydration is quite high. But the texture of this bread was super soft. You can reduce the egg ie 40g egg

@@aldrinayun528 The bread turned out good, but hard to shape it.

Just a handful of raisins. Soaked in warm water for 5 mins & drained & pat dry with tea towel. Added after kneading achieve windowpane. Add in the raisins (low speed) until just combined. Form a ball & rest

Thank you

Any pan will do. Round, square or rectangle pan. Try to grease & line with baking paper. You can shape the dough round or any shape you like using this recipe.

Thank you 🙏🏻

Thank you. I am using Mayer oven ☺️

Just replace it with milk

Thank you 🙏🏻

Square pan 9” ; Loaf pan 9” x 5”

Thank you 🙏

Thank you 🙏🏻

My pleasure

Try to spray water before go into the oven. Spray again after 2 mins of baking. Bake with a tray of water at the bottom for the 1st few mins. Then remove the tray of water to continue baking