tag:blogger.com,1999:blog-1126689611080654516.post1711304321907668911..comments2024-03-12T14:56:18.487-07:00Comments on More Than Bread: 100% Whole Wheat Bread with Buttermilk 百份百全麥麵包Phoebehttp://www.blogger.com/profile/01532556203882826088noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1126689611080654516.post-52315073791365947022019-12-14T11:57:13.961-08:002019-12-14T11:57:13.961-08:00My bad. Should be baking soda蘇/打粉. It is used to n...My bad. Should be baking soda蘇/打粉. It is used to neutralize the buttermilk.more than breadhttps://www.blogger.com/profile/03261730893013144443noreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-66755395562918434762019-02-28T16:00:03.802-08:002019-02-28T16:00:03.802-08:00I just want to double check. Do u use baking powde...I just want to double check. Do u use baking powder (泡打粉) or baking soda ( 苏打粉)? Baking soda is not 泡打粉Anonymoushttps://www.blogger.com/profile/03354910810968223692noreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-13009398651159895312013-06-15T14:26:21.772-07:002013-06-15T14:26:21.772-07:00Hi Priscilla,
Bake it at 350F for 35 minutes if yo...Hi Priscilla,<br />Bake it at 350F for 35 minutes if your pan does not have a lid. Brush with egg wash for a shinny and soft crust. If you prefer a crunchy crust, then just bake as is.Phoebehttps://www.blogger.com/profile/01532556203882826088noreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-903329012735396422013-06-15T11:42:04.093-07:002013-06-15T11:42:04.093-07:00phoebe, I don't have a lid, what temperature s...phoebe, I don't have a lid, what temperature should I use? Do I need to egg wash if no lid to bake?<br />Priscilla Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-37150462494105260352013-05-09T08:19:50.468-07:002013-05-09T08:19:50.468-07:00Hi,
King Arthur is my favorite brand as well. I al...Hi,<br />King Arthur is my favorite brand as well. I also use Gold Medal and Bob's Red Mill. I think the key is to supplement the dough with extra gluten because the bran(outer layer of a wheat kernel) will cut short of the gluten, resulting the coarse, brick like texture. This recipe let the flour soak overnight with buttermilk helps to soften the flour as well. If you like bread from Asian bakeries, then you should try my Pai Bao recipe.Phoebehttps://www.blogger.com/profile/01532556203882826088noreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-21120037524342133562013-05-09T00:18:45.901-07:002013-05-09T00:18:45.901-07:00Hi,
your bread looks fabulous! May I ask you what...Hi,<br /><br />your bread looks fabulous! May I ask you what brand of whole wheat flour you used in this recipe? I bake with King Arthur whole wheat flour and my 100% whole wheat bread always comes out very much like a brick even though I follow every instructions from their website:(<br />I've also tried the Tang Zhong method with whole wheat, but still no success (when I bake with bread flour, I find the Tang Zhong bread the best, I like my bread like those at one of those Asian bakeries, not sandwich breads...)WhatMakesHerSoHothttps://www.blogger.com/profile/03160403528070670152noreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-15787855176295110492013-04-17T11:01:44.096-07:002013-04-17T11:01:44.096-07:00Thanks a lot for taking the time to answer me! I c...Thanks a lot for taking the time to answer me! I can't wait to try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-38798895696921231802013-04-16T08:28:34.497-07:002013-04-16T08:28:34.497-07:00Hi Laura,
You can scale it down if you have a sm...Hi Laura, <br /><br />You can scale it down if you have a smaller loaf pan. For a regular loaf pan of 9X5 inches without lid, you can use three quarters of the ingredients: 360g whole wheat flour, 223g buttermilk, 49g oil, 45g water,5g yeast, 1.5 tbsp honey, 3/4 tsp salt, 1/3 tsp baking soda and 2.5 tbsp wheat gluten. Follow the same procedure but bake at a lower temperature of 350F for 35 minutes.<br /><br />Enjoy !Phoebehttps://www.blogger.com/profile/01532556203882826088noreply@blogger.comtag:blogger.com,1999:blog-1126689611080654516.post-24853302650227959312013-04-16T01:14:38.296-07:002013-04-16T01:14:38.296-07:00Hi, my name is Laura! I love this recipe and I wou...Hi, my name is Laura! I love this recipe and I would like to try it, but i don't have a toast pan with a lid, can I still make it in a regular mould? Is it absolutely necessary to cover it? Can you give an advice on how to proceed? Thanks!Anonymousnoreply@blogger.com