tag:blogger.com,1999:blog-1187649239821550776.post4183397750710354758..comments2024-03-28T16:53:55.050+11:00Comments on Minty's Kitchen: One-time Proofing Soft Bread (Killer Toast)Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1187649239821550776.post-25140484039494218832018-02-11T23:52:26.582+11:002018-02-11T23:52:26.582+11:00Hi JoJo, I apologise for the late reply. In my op...Hi JoJo, I apologise for the late reply. In my opinion, bread made with tangzhong are softer and stay soft for a few days. Whereas the one-time proofing bread doesn't stay as soft after the second day. Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-52193324427496315802018-02-11T07:27:34.085+11:002018-02-11T07:27:34.085+11:00Hi Veronica, what is the difference in this bread ...Hi Veronica, what is the difference in this bread and the Hokkaido milk bread with a tangzhong technique to yield a delicate crumb. I was just about to try a recipe with the tangzhong, but saw your's and love the one time proofing. Will be anxious to hear about the difference from you. Thanks!Anonymoushttps://www.blogger.com/profile/04449125407079486071noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-34879201944015777642017-01-22T21:50:29.323+11:002017-01-22T21:50:29.323+11:00Hi my apologies for the late reply. To answer you...Hi my apologies for the late reply. To answer your question I usually use Lowan instant dried yeast. And I've used Tandaco before. Normally I would mix the yeast directly into the dry ingredients. By the way what do you mean your dough went totally weird? Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-33652872218605984262017-01-13T23:21:34.066+11:002017-01-13T23:21:34.066+11:00Yours looks fantastic! My dough just went totally ...Yours looks fantastic! My dough just went totally weird so I decided not to continue.. I'm a beginner to making bread, so I thought it might be my kneading or the yeast.<br /><br />I also live in Melbourne and am wondering what kind of yeast did you use. I use the Tandaco yeast and did not bloom them first.. Maybe that's why?Syanahttps://www.blogger.com/profile/14954933792135274479noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-76371188338960007122016-06-13T22:05:23.993+10:002016-06-13T22:05:23.993+10:00I wonder if there is any difference in texture if ...I wonder if there is any difference in texture if proofed the dough twice. Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-34815036569292322802016-06-11T17:25:37.897+10:002016-06-11T17:25:37.897+10:00I made this last time but wasn't happy with th...I made this last time but wasn't happy with the shape of the of my loaf :D Love the texture and I prove the dough twice instead of one . Yours look perfectly-baked ! Ana Regaladohttps://www.blogger.com/profile/09462647867720905923noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-79174770459823755582016-06-03T18:55:58.120+10:002016-06-03T18:55:58.120+10:00Thank you Juliana. Wishing you a beautiful weekend...Thank you Juliana. Wishing you a beautiful weekend.Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-37077302521635411062016-06-03T03:54:51.093+10:002016-06-03T03:54:51.093+10:00Beautiful loaf of bread...and it sure looks soft a...Beautiful loaf of bread...and it sure looks soft and fluffy...great recipe Veronica.<br />Hope you are having a great week :)Julianahttp://coloryourrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-21163350752678030042016-06-01T23:49:44.648+10:002016-06-01T23:49:44.648+10:00Hi Ellena it took me more than an hour to reach th...Hi Ellena it took me more than an hour to reach that window pane. But I stopped kneading every 10 to 15 minutes and allow the dough to rest for about 5 to 10 minutes. I find that it helps to develop the structure of the dough. It amazes me to hear some people could reach that window pane stage within 15 minutes of kneading. Not me! Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-69389745643227682692016-06-01T23:44:53.059+10:002016-06-01T23:44:53.059+10:00I don't find any difference between using yogu...I don't find any difference between using yogurt or cream in bread. Or maybe my palate is not that sensitive.Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-27269335103347125472016-06-01T01:27:47.485+10:002016-06-01T01:27:47.485+10:00The texture looks sooo good! May I know how long i...The texture looks sooo good! May I know how long it takes to mix the dough to reach window pane stage?Cuisine Paradisehttps://www.blogger.com/profile/03696555684695389328noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-40301809162274857952016-05-31T06:19:14.445+10:002016-05-31T06:19:14.445+10:00Veron thanks for sharing this recipe. I have used...Veron thanks for sharing this recipe. I have used yogurt but have not tried using thickened cream. Have KIV this :) my kiv list is getting longer :pElin Chiahttps://www.blogger.com/profile/05459994143311003700noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-46222080992257266192016-05-27T21:45:20.640+10:002016-05-27T21:45:20.640+10:00Yeah, looks like we have another extra hour or so ...Yeah, looks like we have another extra hour or so do do other things while waiting for the bread to proof just the one time. Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-40034249562925576672016-05-27T21:29:05.972+10:002016-05-27T21:29:05.972+10:00Looks really soft and fluffy. Like the one time pr...Looks really soft and fluffy. Like the one time proffing method. It is really saving up time compare with ordinary bread making. Thanks for sharing. Anonymoushttps://www.blogger.com/profile/16699926760103139416noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-45737676680613757492016-05-27T20:10:53.960+10:002016-05-27T20:10:53.960+10:00Thank you Victoria for sharing the awesome recipe....Thank you Victoria for sharing the awesome recipe.Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-32931783149577051042016-05-27T16:17:35.401+10:002016-05-27T16:17:35.401+10:00totally awesome Veronica! i just dig that "ra...totally awesome Veronica! i just dig that "rainy tissue" effect on your loaf.... thanks for the shoutout.. totally appreciate ;PVictoria Bakeshttps://www.blogger.com/profile/03072742291852102591noreply@blogger.com