January 10, 2002: Savory homemade bread |
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I want to make bread today after a long time.
Small but accurate digital scale weighs strong flour exact-350 gram excluding the container. |
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All ingredients are carefully scaled as well.
From left, salt 6 gr. (1 small tbsp), sugar 17 gr. (2 large tbsps), dried yeast 6 gr. (2 small tbsps), margarine 17 gr., and water 238 gr. respectively. |
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The ingredients are put into the container and set in the kneader. After switch on, it automatically kneads the ingredients for a while. The materials turn to a lump of beautiful dough after 70 minutes primary fermentation. Before I bought this kneader, I was forced to beat the dough for mixing in a large bowl more than 200 times by hands. | |
The timer tells me the end point of the kneading. I take out the beautiful dough onto the scale. It weights about 630 grams. | |
It is divided into two lumps. | |
The cross sectional surface of a lump is wrapped into the inside of the mass and then shaped in round. After sitting on a bench for 20 minutes, the timer tells me to proceed. | |
OK, here we go.
The dough have swelled very smooth. |
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A roller degases air from the dough and spreads it on the kitchen plate. | |
The disk is then folded four times and smoothed to make a ball. The molder is of 2,700 cc type. | |
The seam line of the dough should be on the bottom side. Two lumps of dough are put into the mold and left for a while in a vinyl bag for further aging.
The mold is thinly lined with salad oil. |
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Beautifully mellowed! Let's put it into the oven.
The baking time is 35 minutes with 180 degrees C. |
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Here you are! Savory bread has come out of the oven. Mouthwatering flavor filled the room. | |
Inside moist and crispy outside bread looks very good.
In a cold day of winter, I baked up the beautiful bread in the warm room. I have had a good day today. |