Concordia Shanghai

PSO News Update - June 2

Happy Shanghai Unlockdown Day to the Concordia community!!!

It was a challenging time for many of us, but we made it through as stronger!

PSO would like to invite those who are interested in learning baking, and it is on Thursday, June 2nd.

The class will be <Just White> by our famous PSO member, Patricia!

For those who cannot make this event, please see followings:

Just White

By Patricia Tam

It all starts from the basic. You only need 4 ingredients to make a bread. Flour, yeast, salt and liquid. Whatever you add is optional depends on your taste. Once you master the basics then from there you can create a whole lot of varieties of bread. From here, you can add sugar, egg, replace water with milk (or any kind of milk of your preference), add nuts, fruits etc. Here I will show you my ‘go to’ bread recipe. So, let’s begin!

Time of preparation: 30 min Cooking Time: 40 min No. of Servings/Recipe: 8


500g | 4 3/4 cups Flour
300ml warm water
8g | 2 1/4 tsp instant or active yeast (if using active, you need to proof it it before using) 10g | 1 1/2 tsp salt
2 tbsp sugar or honey
15ml | 1 tbsp oil


1. Proof active yeast. Make sure water is warm to the touch. If you can't comfortably hold your finger in the water for several seconds, wait for it to cool. When ready mix in 1 tsp sugar in warm water, then sprinkle the yeast and wait 5 minutes for it to bloom.

2. If using instant yeast, combine flour, salt and yeast in large mixing bowl. (Make sure salt and yeast are on each side of the bowl not touching each other.)

3. Add liquid in one hand and mix into a rough dough. Add sugar or honey and olive oil and mix altogether. Adjust consistency if needed, adding more flour if tacky and liquid if dry.

4. Knead the dough until smooth roughly around 10 minutes.

5. Scrape the dough into a round once finished kneading. Then put around 2 tsp oil into a clean (wiped-out) bowl and roll the dough in. Cover and let it rise until double in size. About 45min to 1 hour.

6. Deflate the dough by tipping it into a work surface and pressing all over with your fingertips.
Then form it into a round. Optional: if you like, you can leave it to rise again up to 4 times. This will improve the texture and the flavor.

7. Prepare for baking. Turn on oven to 250℃ or highest mark on your oven with fan assisted. Put the roasting tin at the bottom of your pan if you are using it for steaming (in which case put the kettle on) or get your water spray bottle ready if you have one and get your serrated knife ready. Clear the area around the oven.

8. Divide the dough to one big round/2 small rounds or 12 pcs dinner rolls. Leave them to rest for another 10-15 minutes and cover with a wet towel or loosely cover with cling film.

9. Shape the loaves as you wish, and coat the outside with your chosen coating. Cover and let it rise for another 20-30 minutes.

10. Ready for baking. Slash the tops with a serrated knife if you wish, and before you bake the bread, spray it all over with water using the spray bottle (if you have one, if not, you can skip this step). Bring the water kettle next to the oven. Put the loaves in the oven. Pour some boiling water on the roasting tin, and close the door as quickly as you can. All this in one swift move so it is important to get everything ready.

11. Bake the bread at 250℃ for 10 minutes then turn down temperature to 180℃ and continue baking until bread is golden brown.

Check the dough if: Turn down temperature to:
If crust still looks very pale 200℃
If crust is noticeably browning 180℃
If crust seems to be browning quickly 170℃

12. Bake the loaves until brown and crusty. You will know if its done when it feels hollow when you tap it the bottom.

If you are baking... Estimate baking time 
12 pcs dinner rolls 10-20 minutes in total
For small loaves 30-40 minutes in total
For large loaves 40-50 minutes in total
* If in doubt you can always add extra minutes more

13. Leave the loaves to cool on a wire rack. Bread for tearing can be served warm but bread for slicing must be cooled completely.

* These are the variety of bread I made using the same basic recipe.