My Day Home Made Series Bread Flour is unbleached and is not enriched with additives. It produce professional-quality products at home.
• Made for Home Baking It is especially developed for home mixers and automatic bread makers, as well as hand kneading techniques
• Made from Selected American and Canadian Wheat Cores for a soft and silky texture, much like wheat gluten
• Pure Wheat with No Additives is needed to present excellent bread structure, fine texture, and taste. • Duel-layered Packaging to ensure freshness.
Step 1 Place all ingredients except powders in a mixing bowl, use paddle blend or kneading it to become a dough. The dough will be kneaded to produce a thin layer of dough.
Step 2 Wrap the bowls with plastic wrap to perform the proofing and fermentation for about 60 minutes at 28°C room temperature. Keep the skin of dough moisturized by spraying some water.
Step 3 Divide the dough into 3 pieces to 290g, 110g and 70g. Add in 10g of pumpkin powder to 290g dough as orange dough. Add in 10g of charcoal powder to 70g as black dough. 110g dough remain as white dough.
Step 4 Wrap the bowls with plastic wrap to perform the proofing and fermentation for about 50 - 60 minutes at 28°C room temperature. Tips: Keep the skin of dough moisturized by spraying some water.
Step 5 Divide the orange dough into 3 pieces (96g each), black dough into 4 pieces (18g each), white dough into 2 pieces (55g each)
Step 6 Roll out every piece of dough to a round dough.
Step 7 Perform the proofing and fermentation for about 15 minutes.
Step 8 Flatten every dough as pic shown above.
Step 9 Fold and knead the dough up.
Step 10 Flatten the dough using hands and start stacking accordingly. Orange - Black - White - Black - Orange - Black - White - Black - Orange
Tips Flatten the black dough same as the orange dough, then put it on the top of orange dough, press it down slightly to make them stick together, and then put the white dough on the of black dough and press it also.
Step 11 Turn the dough 90 degrees and put it into 450g (19.5cm x 10.3cm x 11.3cm) baking tins/bread loaf pan. Perform the final proofing and fermentation for about 60 minutes at a warm temperature.
Step 12 Put the dough into a deck oven with upper heat at 220°C or lower heat at 215°C, bake for 30 minutes.
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