Bread galore!

I’ve been baking lots of bread recently as I am hoping I can have fresh bread baked for my family on a daily basis.

Recently, I’ve managed to get some Japanese bread flour from Bakerz@work located in Macpherson Road.this bread flour was said to produce a softer bread than normal bread flour as the protein level is lower than normal flour which is suitable for sourdough.

I did the red wine raisin bread again. This my x number of attempts and I simply can’t stop baking it. Love it so much and this time with the Japanese flour, the texture was even more soft and tastier.

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You can really tells what’s the difference through the photo.
Look at the air pockets in it:

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It’s airy and really soft. Now that I’m bogging abt this bread, I’m drooling, can’t wait for weekends to come so that I can start another batch of it.
All Thanks to the Japanese flour that I’ve got. Now, I’ve got to check if they carries Japanese plain flour for my cakes!

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