Ciabetta 1) bacon & chedder cheese 2) olive

Gold Medal bread flour 400 gm
water 80%
salt 2%
poolish 50%
preheat at 250 deg C for 1 hour; baked at 230, for 20 minutes

Dough is extremely wet this time, and is proof overnite in fridge.
Kneading takes longer time, ca. 45 min.
Spray the oven once when ready to bake; then throw some ices on the oven floor

To improve:
-  bacon and cheese is the first goes to over; final proofing is 30 minutes shorter than the 2nd one - lighter in colour, and crumb is less open
-  olive one obviously comes out better in look and structure - oven is continuously running for 1.5 hours before baking **, and final proofing is 1 more hour ** much better in structure and colour.
-  crust of olive one taste and smell like french bread - thicker and better.

咸方包

Bought T55 and give it a try in doing loaf.

300 gm T55
50% poolish (all milk)
2% salt
10% sugar
10% butter
80% water
Baked at 175 deg C, for 35 minutes

1st time in working with T55; very soft and easy to knead.  Takes 10 to 15 minutes only in french kneading.  Bread is extremely soft, and can hardly slice.  Smell and taste excellent favours of milk and butter 1 or 2 days after.

To improve:
175 deg C is obviously not hot enough.  Crust is light in colour. Tried 180 deg, for 35 min the next loaf which turned out to be more brownish.

咖哩牛肉包; 义燒包

330 gm T55
50% poolish
20% sugar ------ down to 15% should be ok
1.5% salt
10% butter
70% water (of which 50% of milk)

Made 11, each 56gm

baked 1st batch of chasiu bun at 190 deg C, for 15 minutes, but oven obviously is not hot enough, the bun came out pale in colour, with patches of even brownish.  Extended baking time for another 5 min.  Taste is good, look is not.

2nd batch of curry beef bun at 200 deg C, for 15 minutes.  This batch turned out to be the best in colour.  Brownish colour, even.

Last batch, curry beef bun, at 200 deg C, for 15 minutes.  Oven turned out to be very hot after continusouly run for over 1.5 hours.  Dark brownish.  A little over in colour.  Taste is very good though.

To improve:
- try sugar down
- try pre-heat over for 1.5 hours before baking
- no need to brush eggwash or butter on bun before/after baking.
- kneading time was significantly longer; perhaps because of the added sugar.