BREAKDOWN OF TIME SPENT
FOR MAKING THE BREAD
I am sure some of you are just like me, whenever we scan through any bread related recipes we are always hesitate to try out the recipe due to the long proofing hours. But physically what it required is about only 15 - 20 minutes of hands-on such as preparation plus kneading of the dough(for those without bread machine at home) whereas the rest of the time taken is more for proofing of the dough. Below is the breakdown for your reference:-
~ Preparing Tangzhong/Water Roux: 3 minutes
~ Preparation plus Kneading: 15 minutes
~ 1st Proofing: 45 - 60 minutes or double it's original size (you can do other household chore while waiting)
~ Shaping: 5 - 7 minutes
~ 2nd Proofing: 45 - 60 minutes or double it's original size
(Check the dough after 45 minutes by pressing it lightly with a fingertip, it is ready when the dent springs back slowly. But if the dent stays as it is, the bread is overproofed.)
~ Adding Toppings/Baking Time: 20 - 30 minutes depending on the recipe.
Below are some Bread RECIPES:-
OR click HERE for more recipes.