8/16/15 Yeast Bread and Oil-less Fried Rice

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.

2nd rise
2nd 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.

fresh made bread
fresh made bread
4 loaves
4 loaves

Here are some more pictures of the bread, cut up.

cut up unshaped loaf
cut up unshaped loaf
cut up loaf
cut up loaf
all 4 breads close up of white bread slice
all 4 breads close up of white bread slice
2 molasses breads and round cut up
2 molasses breads and round 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.

fried rice with pork
fried rice with pork
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