My second time doing this bread and this is the ONLY method giving me the most soft and moist bread! Super delicious even the day after making it. My poolish didn't rise like yours but the after effect for my dough is amazing. I now need to buy an electric cutter 😂 for this bread. Thank you Ciao 😊😊
Thank you Qian er Lao Shi, I successfully make this bread so soft and full of milk/cream taste, every week I am using this recipe, super good, is quite sticky dough but the final result is super soft. May I know if I want to do matcha flavour, how much matcha powder should I put and at which stage I should add this in ? Thank you so so much…./ for once I got praise from my family of this bread,
I made this successfully. However I find it is way too sweet for my liking. How would I reduce the amount of sugar without affecting the recipe? Thanks!
Hi Ciao! 你好! I am from Singapore and love your videos so much. I tried to shape the dough into a ball for first fermentation, the dough is very soft and a little sticky to roll into a ball, I had a hard time holding into a ball then into the bowl. Could it be the flour I am using is not higher in gluten and the water content is high for this recipe? I am using Bob Mill’s Artisan bread flour. Appreciate if you can share your thoughts with me. Thank you so much !