Haiji Loaf
The crumb is as soft as cotton wool. Every time I portion the bread, my fingers will dent the loaf.
Ever since I discovered Haiji White Bun, I have been making it most often than any other bread. So I was thinking what would it be like if I turn it from bun to a big loaf? Verdict: Ultra soft and smooth bread! The loaf is so soft till it actually have that wobbling effect when handling the loaf!! When I slice the loaf I got to be extra gentle. As my son said it is a baby's butt!
Comments
Did you use bread flour to dust on the top of the loaf?
Pls advise.
Thanks & Regards,
Lynn
Yes, I dust the top with bread flour, before baking.
This is the bread you would love to have for your family. The only thing you have to take note is, the kneading of the dough must be done really well. Make sure you get a smooth and firm dough before the first proofing. And be careful not to over prove the dough.
Have a good workout for kneading the dough babes!! It is absolutely worth the effort.
想吃～
thks in advance. Belle :)
You are most welcome! I am p,ease to answer any of your question as long as I can.
Usually the first proofing will need about one hour in a warm place. Just have to make sure you use a good and active yeast. :) do let me knownif younhave any questions again.
1. Did you knead dough by hand or machine? Your recipe said to knead for 10 mins, if i knead by hand, how long should i knead?
Is this dough sticky n hence difficult to manage?
2. just to double check with you that the final proofing is 40 minutes before baking in oven?
3. if baked bun is kept for the next day, is it still good n soft?
i hope to bake it soon n will let you know the outcome. thk you once again. Belle :)
I use machine to knead for the initial mixing stage, and knead for good 5 minutes before hands kneading. I would knead for another 10 minutes by hands.
The dough is very friendly in fact. Not sticky at all.
The final proofing is 40 minutes if you are making buns, and you would wanna give another -15 minutes more for a loaf.
The buns stayed soft and smooth till the next day. The key of this buns is to make sure your kneading is done properly and not over prove the dough.
Hear from you again and let me know the rsult.
Thanks! Hope you will like the Haiji buns.
the four portions in rolled up like a swiss roll then place them in the tin for the final proof. Do make sure you grease your tin or use a none stick tin ya.
can you please share me the recipe of Haiji loaf they look so good
thanks