For this one, I attempted to let it proof overnight. One loaf I shaped after kneading and put it into the fridge (the smaller one). The other I let it proof on counter top for 20 mins and then put it into the fridge.
On both I added extra salt (which retards yeast growth). In the morning, I took it out, glazed them (the outside surface seemed a little dry from overnight in the fridge) and let it sit on the counter for 30 mins, and turned on the oven in the mean time.
Finally I baked it with 5 min steam (water on tray) and 25 min dry heat.
Result : texture and crust were good. A bit too salty (I'll try without the additional salt next round) esp with salted butter.
Finally I baked it with 5 min steam (water on tray) and 25 min dry heat.
Result : texture and crust were good. A bit too salty (I'll try without the additional salt next round) esp with salted butter.
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