the 6th time to make bread, this time very very successful, i think it's because the milk is warm enough for the yeast to activate the fermentation. there is a big different on the texture of the dough from the starting until baking, i can feel the softness. and this time after the first round of the fermentation, the size of the dough is really big, and i know the result must be very good. from my testing finger to show u how soft of the bread. this time 8 bread, chocolate, dry raisin, cheese as usual but this time new favor - pork floss - avery's favorite!!
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