Friday, November 1, 2019
Squid Ink Bread
Squid Ink Bread (水合折疊)
225g Blue Jacket Bread Flour
1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp squid ink + 170g water
1 Tbsp vegetable oil
Kuri Kanroni (栗の甘露煮/Chestnuts in heavy syrup)
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2hrs).
3. Remove the dough onto a slightly floured table top. Divide into 2 equal portions. Shaped the doughs & add fillings inside. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 200C for 7mins.
Posted by CaThY at 11/01/2019 08:00:00 AM
Labels: Blue Jacket Flours, Bread / Buns
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