Pullman bread for sandwich =)
estimated 2 hours baking then, added dried yeast more and warm water + oven's proofing function.
Prima bread flour 60% + Organic Wholemeal flour 40%.
due to over proof, no taste, not so chewy and moist...
Other ingredients are :
*unsalted butter : 10g
*sugar : 10g
*salt : 3g
*Saf instant dry yeast : 2.5g
*warm water : 165g
1st and 2nd proofing 30mins, both were too long...bench time for 10mins, cover lid before bake then 200deg pre-heated, baked 30mins.
I took too long 2nd proofing and it was difficult to slid in lid then.
tips for baking nice bread in Singapore is to take long time proofing in room temperature. And use normal temperature water instead of warm water...if use warm water, dough becomes very not nice. Lazy like that.
By the way usually I take about 3 and half hours for baking.
