Breads, breads and more breads

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard

Truth to be told, I have failed countless time in bread making BUT I WILL NOT GIVE UP! Sometimes the result is good, sometimes using the same recipe it will be really really bad. When I say bad, it means really bad. Hard and taste weird. Is it too much to ask for a bread recipe that can yield soft-textured bread that can last 2 days, max?!?

I've tried tangzhong method - the dough turn out to be too sticky to be handled by hand so only loaf bread can be produced. Recently I am using a new bread recipe that uses bread flour with some cake flour. Surprisingly, the result was good. However, there could be problem with proofing because the bread turns out soft but taste weird. I could still taste yeast in them. Is it normal?

2 days ago, I tried a recipe from Carol's Book 1. Pretty similar to what I have been using but as usual with me, I added 30g of wholemeal flour that could be one of the factor my bread was super hard! Another factor was that the bread was done baking at 12am and I was very tired that night. I decided not to wait for them to cool down so I popped them right back to the oven, which is still hot and not cooled down yet. You've guessed it right..the bread came out hard as rock next morning! Regretted big time..give myself a kick at the back. Psshh..

Nevertheless, I will be trying again tonight. Am determine to succeed shaping buns.

Psst.. I have also recently read up on making sourdough bread. The need to cultivate my own started prompted me to start one last night. I can't wait to go back tonight to see if it is alive!