Bread Baking

[Romina]

Proof it until it's double in size. Punch it afterwards to release any gas. Over proofing your dough can result to an ugly piece of bread. When you bake it, it will eventually deflate. A way to tell if it's done proofing is by poking it lightly, if it bounces back right away, then it's ready. Leave it out for about 10 minutes before baking, it will form a skin para you can score it, and it makes slicing a little bit easier. Now you also need to steam your dough so it won't look ashy, if you're using a regular oven, place a pan on the bottom of the oven, with 2-3 ice cubes. Bread baking is a craft 😄
Last night I made a loaf of white butter bread. Same ingredients like pandesal but I added butter to make it tastier.

[docs]

^ thanks again romina.

white butter bread sounds delicious

[soLaris]

Hi,

I've baked pizza dough pala. Pero di naging foamy yung yeast mixture ko. Di din nagrise iyung dough ko pero it tasted good naman.

Pag nadissolve ba yung yeast, magccreate pa din sya ng foam sa ibabaw if I leave it mga 10mins? Do I have to stir it ba?

Thanks.

[Romina]

You actually have to stir it and feed it with sugar so it will get activated. And make sure that the water your mixing it with is not over 115 degrees Fahrenheit. Water that's too hot will kill it, if it's a bit cold, you're gonna have a hard time activating it.

[beary_cute]

Hi, how do i make my bread to be crunchy on the outside and inside i like the texture of mahangin. Its like when you bite into its not siksik.... I tried many time but i always fail... Hope u can help me with this. Thanks so much!!!

[Romina]

You have to proof it before baking. Leave it covered in the fridge overnight, then let it sit out for about1-2 hrs or until it's ready. A way to tell if it's ready is when you poke it, it bounces right back. You don't want a dense piece of loaf. Watch it too, put a timer, you don't wanna over proof it, or you'll end up with gassy loaf

[soLaris]

Hi Sis Romina,

Wala kasi akong thermometer, pero dapat maligamgam lang not hot? Tipong hindi sya madidissolve po sa water for the yeast to be activated? Tama po ba?

Thanks.

[Romina]

Yes maligamgam. Try a few drops of water on your wrist, if it's not too hot then it shld be ok. Stir the yeast lang gently, then let it bloom, about 10 mins. You'll know it's ready by smelling it, and it's foamy

[beary_cute]

You have to proof it before baking. Leave it covered in the fridge overnight, then let it sit out for about1-2 hrs or until it's ready. A way to tell if it's ready is when you poke it, it bounces right back. You don't want a dense piece of loaf. Watch it too, put a timer, you don't wanna over proof it, or you'll end up with gassy loaf

Hi sis, if i will make a pandesal. Dapat ba proofing overnight??? I never tried it pa... Kc most of the online recipes that I tried says 1-2 hours lang proofing then re-roll then proof again for 1 hour lang. Then i can bake it na... Most of the time ok naman yung result but I cant get the result that I want which is crunchy on the outside when you bite inyo it, and inside I like it mahangin or not siksik.... Any suggestion sis? Thanks so much for ur help!

[Romina]

No you don't need to proof it in the fridge overnight. Mostly pag loaves lang, I let it rest overnight para the outcome is better. Pandesal is really easy to mess up if you don't watch it. Dip it in breadcrumbs or cornmeal after cutting it into pandesal size. Try using bread flour, mas mealy ang outcome. If you want it to be crispy, let it sit out for 10-15 minutes before baking, para nag form ng skin.

[soLaris]

thank you thank you po!

[beary_cute]

Ok thanks sis. Will try it. Thanks for ur help.