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Fairus Azlan posted an update
# BreadChallenge (Amateur) – Buttermilk Loaf
I used bread flour, buttermilk, dry yeast, honey, sea salt, water for steaming and oil to grease. After kneading, I placed the dough on a lightly oiled parchment paper, shaped into a round and set aside covered with a tea towel to rest and double in size for 1 hour. After 1 hour, I gentle knock it back and shape into a loaf, place on a fresh sheet of lightly oiled parchment paper, and cover with tea towel for final proofing at 20 minutes. In the meantime cast iron is put into oven and preheat at 210° for 20 minutes. Finally, dough is placed into the pot, dusted with flour and scored. I spray loaf with water to create steam and quickly place cover back on pot. Bake for 40 minutes at 210°. Once done, I remove the lid and bake for another 15 minutes at 210° until loaf top is crispy. Once completed, bread is left to cool before cutting.
Lana Mihajlović, Mercedes Delgado de Miguel and jaddygonzalez2 Comments-
Level:
Scoolinary Team
Hi, welcome to your first challenge Fairus! 😊 Lovely buttermilk loaf, the scoring opens beautifully and the crust has a warm, crisp look. The crumb seems soft and even, very sandwich-friendly. Which country are you joining us from? And what encouraged you to join one of our challenges for the first time?
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@soldamiani Hi Sol. Thank you for your compliments. I am from Singapore and this is my first time joining a bread challenge so it was exciting for me to share the results of my bake.
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