Sunday I baked bread, and made oil less fried rice from leftover rice. I had made my dough the night before and let it sit overnight for a bulk proof.
I have been trying to take the advice of my new baking book, so my bread experience has changed a bit. First off, I know I mixed the yeast correct this time, I swear I made it foam like it was a beer. I made 2 doughs, one with regular yeast foam. And the other I fed the foam some molasses and brown sugar, to change the color and taste of the bread, and boy did it do that. Not sure if I am going to feed the yeast molasses again.
I also used the autolyse method for mixing the dough. Meaning that I let the water and flour mix first and rest for a full 20 minutes before I added the salt and the yeast foam. I used the pincher method to mix in the yeast foam also. I thought I had done ok, except for the fact that I am not using a starter anymore. I accidentally killed the sourdough starter I was given, so today, Monday, I wanted to try and start another starter asap. So this yeast bread was made with store bought dry yeast, which I think performed better. I am not sure if it was the yeast was better, or my temperature was finally right, I bloomed the yeast at only 100 degrees this time and it REALLY liked it.
I am not sure how long to proof my bulk proof, so I did it overnight, I think my second proof deserves the same amount of attention also though. After I proofed it overnight, I folded each dough unto itself about 4-5 times, it increases the strength of your gluten this way. I then divided each dough into 2 parts and tried to shape my loaves. I only have 3 loaf pans so I used all 3 then used another round pyrex of mine for the fourth one. I made sure to oil every pan, before the dough went in. I did let the second proof go for a while, but I am sure it could have doubled the loaves or tripled their size if I let then second proof longer. I only let them go like 20-30 minutes on the second proof.
Here is a picture of the loaves on the second rise.
I let them bake for about 20-30 minutes on 350 and they baked beautiful. I am not sure if we all like the molasses one, but it did change the color significantly. I wanted to have a darker bread and it worked, but the flavor needs some help. Out of all the loaves, my husband likes the round one the best.
Here are some more pictures of the bread, cut up.
I also made some fried rice for dinner last night, without any oil. I cook some diced veggies like onion and spring onions and leeks in a cast iron then I add some leftover rice to it. I cook it very carefully to make sure that it doesn’t stick to the pan, moving the rice constantly around until it is heated through. The boys love my fried rice. I also made some fried pork to go with it for dinner last night and they loved it.
Here is a picture of dinner.