💜💜 波蘭液種 X 免揉麵包💜💜
星期一影片分享時間又到啦🎞
之前用廚師機整麵包通常會用湯種,自從做多咗 #免揉麵包,通常都係直接法。有人問我可唔可以加湯種入免揉麵包,用 #湯種 已經做過好多款式,不如就試用 #波蘭液 種做一次實驗啦!
無論用什麼種做麵包,都可以增加麵包保水能力,麵包第二日食都不會容易老化變得乾硬,吃起來的時候仍然鬆軟。但因麵團水份用量比較多,造型是要用多點手粉,如果做 #造型麵包 用免揉方法,花紋不會太明顯,所以我覺得最好做這個簡單餐包,感受一下液種的味道
如果你係新手,就建議你練習多點控制麵團排氣及滾圓反出光滑面等等...有基本技巧後,再挑戰呢個高水份麵團💪🏻
#做麵包的方法實在太多
#揀一個適合自己 #方便自己的做
#最後當然要好食
同時也有5部Youtube影片,追蹤數超過236的網紅Jessica Chong-Jhingoree,也在其Youtube影片中提到,Hello! Thanks for stopping by. I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials...
「fermentation starter」的推薦目錄:
- 關於fermentation starter 在 Facebook 的精選貼文
- 關於fermentation starter 在 Facebook 的最佳貼文
- 關於fermentation starter 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的精選貼文
- 關於fermentation starter 在 Jessica Chong-Jhingoree Youtube 的最佳貼文
- 關於fermentation starter 在 M’s Kitchen 親子入廚小天地 Youtube 的最佳貼文
- 關於fermentation starter 在 Beanpanda Cooking Diary Youtube 的最讚貼文
- 關於fermentation starter 在 Rain Country Homestead: How To Make a Fermentation Starter 的評價
fermentation starter 在 Facebook 的最佳貼文
/ 𝗛𝗲𝗮𝗹𝘁𝗵 & 𝗪𝗲𝗹𝗹𝗻𝗲𝘀𝘀 / I was intrigued after trying @naturalplus_hk 𝗳𝗿𝘂𝗶𝘁 & 𝘃𝗲𝗴 𝗲𝗻𝘇𝘆𝗺𝗲 𝗱𝗿𝗶𝗻𝗸𝘀 during my caravan stay at @jkclub_hk. It helped with my digestion and sleep quality when I had too much BBQ food for dinner.
Unlike Kombucha which uses tea and a starter culture, Enzyme Drinks are made from fresh fruits and veg at @naturalplus_hk.
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Psst, they also offer 𝗘𝗻𝘇𝘆𝗺𝗲 𝗗𝗿𝗶𝗻𝗸𝘀 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 𝗚𝗶𝗳𝘁 𝗛𝗮𝗺𝗽𝗲𝗿 under HK$250 and an 𝗮𝗱𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝟮𝟬% 𝗼𝗳𝗳 when you sign up online. #giftideas
⚠️ Contains ~4% alcohol from fermentation
🚫 Not for pregnant women
🚫 Not for kids
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fermentation starter 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的精選貼文
蜜塔三分鐘聊聊天 歡迎來聽聽~~
https://youtu.be/Ai-AECf4qGc
主題:「有關我的酵種Part2~那古野酸種」
Talk about my sourdough starter "Nagoya" Part2
談天內容包括:
1:補充說明如何只照顧一個酵瓶,沒有棄種的餵養方法。focus on "single" starter. No waste, No discard sourdough baking.
2:簡單討論此種酸種烘焙方法的優缺點。Talk about this method's strength and weakness.
#蜜塔木拉
#野生酵母
#天然酵母
#鄉村麵包
#酸種
#酵種
#烘焙
#麵包
#那古野酸種
#自家製酵母
#sourdough
#fermentation
#wildyeast
#サワー種
#levain
#ルヴァン
fermentation starter 在 Jessica Chong-Jhingoree Youtube 的最佳貼文
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
![post-title](https://i.ytimg.com/vi/YSiHxoCtFj4/hqdefault.jpg)
fermentation starter 在 M’s Kitchen 親子入廚小天地 Youtube 的最佳貼文
#波蘭液種 #免揉麵包 #鹹餐包
**Ingredients**
Poolish Starter~
75g bread flour
75g Water
1g yeast
*Room Temperature Fermentation 25 degree for 3 hrs.
Dough~
175g bread flour
2g yeast
1 egg
70g water
15g sugar
1tsp slat
25g vegetable oil
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Blog:
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IG:mslovekitchen_211
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fermentation starter 在 Beanpanda Cooking Diary Youtube 的最讚貼文
#ASMR #Rhizopus #RiceLeaven
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製作前請務必觀看「清毒與清潔」https://youtu.be/HKm6tAz0iNk
甜酒釀 https://youtu.be/7PQ7bp5Hhjc
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麴是菌絲密集似絨毯的麴黴菌接種到穀物而得到的物質,在生長過程中會分泌出各種酶,分解澱粉、蛋白質、脂肪等。釀米酒用的「小麴」,存在於自然界。古人採摘山間田野的植物,加入蒸熟的米飯或糯米,鋪在稻草上,使麴黴菌接種到米或糯米上,經過適宜的溫、濕度使微生物發酵而取得酒麴。
天然引麴不建議新手嘗試,食安風險高而且發酵能力不穩定
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fermentation starter 在 Rain Country Homestead: How To Make a Fermentation Starter 的推薦與評價
Oct 18, 2017 - Ah fermenting! Many of us have been learning the importance of fermented foods for ultimate health especially in this day where most ar... ... <看更多>