食譜日常 - 保羅教你做麵包-經典酸麵包
https://www.youtube.com/watch?v=VqH8KO0Gui8
https://www.bbc.co.uk/food/recipes/classic_sourdough_21029
Preparation method
- Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
- *酵母怕鹽,所以要先加水稀釋或是當麵團較成型的時候再把鹽水加入*
- Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
- Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
- Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
- Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
- *不要發酵超過12小時*
- Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
- *注意,家用烤箱比較小,所以上火溫度調約180~200度就好,不然容易烤焦*
- Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.
- *若麵包體太過濕(像發糕)則減少水量,若麵糰膨脹不佳,有可能是酵母活性不足或水量不足*