I've adjusted the recipe to make it easier to handle. Refer to the original post to see the revised recipe. This new version is a little less tangy as I've used less orange juice. I hope you will still like it. :)
Orange bread dough after kneading
Shaped into balls for second proofing
After second proofing (about 1 hr)
I am also experimenting on a new bread, but wasn't quite successful yet. I shall try again tomorrow and let you know again. A little clue, some will love it while others will avoid it! lol......
Mood:
creative
8 comments:
Congrats wf! I can't wait to try this but I don't think I have time to bake breads on weekdays. One question, have to proof once after kneading, then shape to balls. Proof again till it is about three-quarters (or thereabout) the height of the pan? Is that correct?
My girl told me that the second loaf I baked last night was not as soft, could it be the size of the ball?
yuri, yes, both the first and second proofing are to make the dough rise to double in size. I read from baking911.com that most breads need 2 proofing except artisan breads.
regarding ur 2nd loaf, not too sure what could have gone wrong. You shape it bigger right? I don't think it's the shaping problem unless you added more flour to it during shaping. I always try to avoid adding flour, so I'll usually shape it on a table mat. Recently I bought the Wilton Fondant Rolling Mat just for making bread coz it's much bigger than a normal table mat.
hi kwf, i tried making yr orange bread twice, and i must say the orange flavour is awesome! however the 1st time i failed due to the fact that the yeast was dead, and 2nd time, i was delighted you revised the recipe so i followed that. i'm not sure how to describe the texture, it was soft & fluffy, yet when i bite into it, it doesn't feel that fluffy or light. it almost taste very dough-y or should i say, a little uncooked. i wouldn't say its dense but i'm not sure how to describe the texture also.
since i'm an amateur bread baker do you have any tips on baking a light and fluffy bread, like the gardenia/sunshine or bakery kind of texture? maybe i didn't knead the bread long enough, or maybe i didn't proof it long enough too, i'm not sure. i don't have much luck on baking fluffy and light bread and the first time i baked my bread in a breadmaker, the texture was really dense that i don't wanna touch the breadmaker anymore and prefer to knead it by hand. also, do you think adding the bread improver might help?
and, i think 30g of sugar is definitely not sweet, contrary that you mentioned it might be too sweet. if i'm making this again, i might just double the sugar or increase it to maybe 50g at least. nevertheless thanks for sharing this recipe, you're awesome to be able to come up with a recipe by scratch! thanks for your patience in answering my questions.
sharona, I think yours could be a little uncooked. I'm sorry for that. I've based my recipe on my oven, which can get quite haywire at times. What I can suggest is this. Bake an extra 5 mins, ie a total of 20 mins. When you see the top browned, you can open the oven door, cover the top with an aluminium foil and continue baking again. But do remember not to open the oven door too early (like first 10 mins) or your bread will collapse, like mine the last round.
I'm also a novice in bread making. In fact I just started a few months ago. To my understanding, butter/oil/fat will contribute to the fluffiness of a bread. You must also knead it enough and properly. Check baking911.com for good bread tips.
The dense bread with your bread maker, could it be the sequence of the ingredients is not correct? I don't have a bread maker, but I understand there is a certain sequence you have to follow. Try reading your manual again. Rightfully a breadmaker would be an easy way to start bread making. Try again, don't give up yet, ok?
Hope to hear more good news from you. :) Sometimes I failed in my bread also, so I understand how you feel.
Hi wf, I suspect what happened to my second loaf was due to lack of "punching". I did not roll nor press the dough. I simply took it out from the breadmaker and started to divide into smaller balls. Also, the dough was very very sticky, I had to use oil if not, the dough just stuck to my hand.
So, the mat under your durian bread was the fondant mat?
yuri, I don't think the punching will cause a problem. Rei told me to "sayang" the dough, cannot handle it too roughly. As you divide into smaller balls, you'll be expelling the air from it already, so no need for that "punch down" action. I suspect it could be because the dough is too wet/sticky. Sometimes breadmaker yields a slightly different dough from hand knead. And yes, the mat below is the fondant mat, very good for rolling and shaping bread.
hi again kwf, thanks for answering all my queries, i really appreciate it. i don't think the bread was uncooked, given that the loaf tin i used was the black carbon type. i thought it absorbs more heat as compared to the aluminium/stainless steel kind of tins so it should be cooked right? then again i guess oven temperature plays a part too. i haven't tested my oven temp so i'm not really sure how accurate it is. but i do recalled the top part wasn't as dark as yours so perhaps, just perhaps the insides might be a little uncooked :-O i will try to bake it a little longer as per your instruction and see how it goes.
as for my breadmaker, i got the bluesky brand as many bloggers recommended. i'm sure i had the sequence correct - that is liquid ingredients first, followed by dry ingredients then lastly yeast. i'm not sure if i'm doing anything wrong but from what everybody seems to say, kneading by hand is always the best. i notice the breadmaker don't really knead the dough but rather just mix it around a little while then it starts to proof. some bits even got caught at the edges of the tin, so i feel that it's not doing a good job! any advice? i already thought of selling my breadmaker away :-(
sharona, if you wish to bake in oven, then best is to get an oven thermometer. My oven temperature is also not as stated and always fluctuating. An oven thermometer will clear all the doubts.
For breadmaker, I'm really not quite sure. I won't expect it to knead the dough like hand or mixer, but I understand that breadmaker will increase the temperature as it kneads the dough, hence helps to proof the dough too. In general, it's always easier to start making bread with breadmaker then go on to hand kneading. But it all depends on the individual. Go with a method you're comfortable and confident in.
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