Daily Report 05

Hello Guys.. I am Back.. This week is going to be a long long week because in this week it's my practical week.. yeeeah..
And this time We are making Toast bread and French bread..

Unfortunately it's failed, it has not failed but just the shape of the bread is too broad and big. well I think it's failed.. hahaha not funny.. but, when I make it again it's absolutely succeed. This is why I Made it again ? it's because we are not allowed to go home if the bread is not a succees.

My campus is so strict, right ?! well, yeah.. it's absolutely strict .. but it's for our sake too.. so it doesn't matter to me..

This day I'm grouped together with Incessssss.blogsopt.co.id to make French bread and Toast bread.

This is me and my friends before we bake the french bread

This is me while brushed the toast bread mould

And of course I will share the recipe of breads today.

White Toast Bread

Hard Flour                  500 g

Sugar                            15 g

Yeast                              5 g

Salt                               10 g

Bread Improver            10 g 

Milk Powder                 30 g

Butter                            50 g

Ice Water                     300 ml 

How to Make :

1. Mix all ingredients except ice water. Pour little by little the water because the texture of dough it's not erratic, it may be too hard or too soggy.
2. After kalis rounding it and proofing it about double size and knocked down the dough.
3. After that, insert at moulded and proofing it until the dough touch distance of one finger joint from the cover of the mold.
4. Last bake it at 150oC about 1 hour.

French Bread

Hard Flour                    250 g
Yeast                               12 g
Salt                                   5 g
Sugar                                5 g
Margarine                       14 g
Water                            150 ml

How to Make :

1. Mix all ingredients except water. Pour little by little the water because the texture of dough it's not erratic, it may be too hard or too soggy.
2. After kalis rounding it and proofing it about double size and knocked down the dough.
3. After that, rolling it until elongated and diameter 3 cm. Next you have to proofing again about 10 minutes and bake it at 190oC about 20-25 minutes.

That's all my activities today..

  Thank you for reading..

    See you tommorow..