Saturday, January 31, 2004
hey hey hey!!! i'm making ang moh bread now!!! wait a min...watz this ang moh bread??? hehe, it's the french crusty loaves lor...this kinda bread is also made into baguettes.
first of all, i made a dough last nite n dump it in the fridge to let it slowly rise. didn't rise alot as i had expected then this morning i woke up n took that dough out n left it at room temp. went to play tennis, came back n started with a new dough. allow me to call that former dough - old dough n the latter one, new dough.
after i made the new dough, i threw in some of the old dough. this old dough has been fermented. when it's added t the new dough that has some yeast, the old dough will help to trigger off the fermentation process of the newdough. one cannot rush this process. if u cut open a french crusty loaf, look out for irregular holes. tat means theough has been properly fermented. one of the world's renowned baker, Poilane, died last yr one said that even if u have the best ingredients for ur dough but u ddn't ferment it properly, ur bread will not be good.
so folks, while i'm waiting for my dough to rise, i tht i shd share with ya wat i've read n learnt. very interesting to me. bread is easy to make but very hard to master good bread. i'll try n try. there's someone who's willing to help me so the rest is up to myself.
first of all, i made a dough last nite n dump it in the fridge to let it slowly rise. didn't rise alot as i had expected then this morning i woke up n took that dough out n left it at room temp. went to play tennis, came back n started with a new dough. allow me to call that former dough - old dough n the latter one, new dough.
after i made the new dough, i threw in some of the old dough. this old dough has been fermented. when it's added t the new dough that has some yeast, the old dough will help to trigger off the fermentation process of the newdough. one cannot rush this process. if u cut open a french crusty loaf, look out for irregular holes. tat means theough has been properly fermented. one of the world's renowned baker, Poilane, died last yr one said that even if u have the best ingredients for ur dough but u ddn't ferment it properly, ur bread will not be good.
so folks, while i'm waiting for my dough to rise, i tht i shd share with ya wat i've read n learnt. very interesting to me. bread is easy to make but very hard to master good bread. i'll try n try. there's someone who's willing to help me so the rest is up to myself.
