Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese.
Lately in the midst of making a lot of decent bread, I've had a string of mysterious failures. Here are the symptoms: at best poor opening of scores which leaves the resulting bread more compact than it should be and with gummier crumb...
Our guide to cooking and baking substitutions makes the ingredient list a lot more flexible!
Turn your Parmesan rinds into a flavorful base for soups, stews, and risottos.
It used pancakes recipe from Jayeon Bread book page 154. The pancakes are light and fluffy. Of course, it is delicious.
Pain de Campagne is a french style country bread. It is also a sourdough bread. I think it could be nice if I can bake it in bread maker, since I don't have proofing basket yet. It is using the starter that I have. But I didn't expect the bread to be that small. I do think I over proof the bread this time, as the bread is tasted like crumpet. So the step 1 to step 5 are correct. The rest of the steps are depends on many factors, especially the temperature for resting and proofing the bread. One more thing, I forgot to weight the final bread. I think it is around 350g. I will update the recipe when I try it again.
The purest and most fundamentally satisfying loaf of bread there is. I love the chewy crumb, the thick crust and the characteristic wild bread aromas.
Pain de campagne, or country bread, is rustic bread baked throughout all regions French. There really is no one correct way to make a pain de campagne loaf;
A couche or proofing cloth can be used on which to proof dough, or it can be used to cover the dough. Couches are generally made of linen or other coarse material to which the dough will not stick and are left unwashed, so as to let yeast and flour collect in them, aiding the proofing process.
After we got natural yeast starter in the fridge, we got excited and made the second bread. This time it was a sourdough bread from Crust book. Since we don't have proofing basket yet, so we used the normal bread pan.