Saturday, June 3, 2017

天然酵母~北海道吐司(Hokkaido Bread Loaf~Wild Yeast)


鄰居黃女士說,用天然酵母作的吐司即使放了幾天也不會有發酵味
我嘗試留兩片,放了5天
真的沒有之前用像即發酵母做的,過了兩天發酵味很濃
不懂大家是否也有同樣的情況呢?


大姨媽來訪,很累
做了吐司麵包都沒心情拍照
二哥哥回鄉了,沒人幫我拍照
也就沒什麽照片了
酵母寶寶放在冰箱幾天了
是時候讓它再次呼吸些溫暖的空氣
做了這個北海道吐司


天然酵母酵種(Starter)
高筋麵粉 Bread Flour 250g
天然酵母 Wild Yeast 150g
牛奶 Milk 80cc
~所有材料混合揉成光滑面的麵糰,放入抹油的碗内蓋上保鮮膜待發酵3小時~
~Mix all ingredients and knead till smooth surface,put in a bowl and let it rise for 3 hours~

主麵糰 (Main Dough)
酵種全部 Starter (All)
高筋麵粉 bread Flour 70g
低筋麵粉 Low Protein Flour 30g
鹽 Salt 1/4tsp
糖 Sugar 40g
蛋白 Egg White 10g
鮮奶油 Whipping cream 25g
無鹽奶油 Unsalted Butter 30g

做法 Method:
~將所有材料除奶油外,混合均勻攪拌至一塊不黏手麵糰~
*Mix all ingredients except butter, knead till not sticky*
~加入無鹽奶油,繼續攪拌至出薄膜~
*Add butter and continue knead till dough membrane come out*
~把麵糰放入密封容器,表面噴水,蓋著待發90分鐘~
*Put dough into an air tight container, spread some water onto dough, let it rise for 90 minutes*
~發酵完成,麵糰取出把麵糰的空氣拍出,平均分割2等份,休面10分鐘~
*After fermentation done,put dough onto table with some flour , press air in the dough out, divide dough into 2,rest for 10 minutes*
~把麵糰擀長光滑面向下卷起,休面10分鐘,再反復卷一次~
*Roll out the dough, smooth surface face down, roll up, rest for 10 minutes, repeat this step one more time*
~把卷好的麵糰放入450克土司模内,待發9分滿~
*Put dough into a 450g bread loaf mold, let rise till 90% full*
~預熱烤箱160度,烤40分鐘,烤好脫模待冷切片~
*Put in preheat oven 160 degree for 40 minutes, remove from mold till cold*



1 comment:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

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