Modified:
- Added more bread flour while kneading due to stickiness (Around 30g more)
- Used a mix of erythritol and sugar
Process:
- Dough is less sticky after adding flour but still sticky
- Waited more than 5h to reach double in first fermentation
- Waited more than 4h but did not reach double in second ferment, placed in fridge overnight and collapsed a bit. However bread did rise in the oven.
- Difficult to shape, dough can't stretch to 50cmx30cm
- Butter melting
- Baked at ~190c for 20.5m
- Tried adding water bath below but took out after 3rd minute so that the tray doesn't block bottom heat
- Did not cover top with foli but still retain the pinkish colour
Next round:
- Add more active starter, add lesser liquid or mix with wholemeal flour, add more sugar, add lesser butter and only mix after soften, ferment lesser first round, place dough in oven with hot water immediately, do not place in fridge before baking, try using water bath without blocking bottom heat element,
