Sourdough Artisan Bread . 酸種手工麵包

    Sourdough Artisan Bread . 酸種手工麵包

Love the open crumbs, they are beautiful.  This artisan bread was made by my domestic helper not me according to my recipe. She was just to back to work for me for one and half months and could manage to make this type of artisan bread, it’s really amazing.

Ingredients:

Unbleached Strong White Flour 300g

Water 210g

Salt 6g

Sourdough Starter 100g

Method:

1.      Autolysis: 30 minutes

2.      Bulk fermentation 4 hours at room temperature including 3 times of “Stretch and Fold”

3.      Final Proof: 2 hours at Room Temperature and retarded at fridge for 12 hours

4.      Baking Temperature: 260C in a Dutch Oven with Lid for 10 minutes, lower down to 230C for 10 minutes; and then 25 minutes baked without lid

麵包的大氣孔很耀眼，很通透。這個用酸種造的手工麵包，不是我造的，是家傭姐姐根據我寫的食譜造的。她回歸我家一個半月，領會到造包的竅門，可謂儒子可教。

材料：

高筋粉 300g

水 210g

鹽 6g

酸種 100g

做法:

1.      水合法: 30分鐘

2.      室溫初發 4小時，初段翻麵 3次

3.      再發：室溫 2小時，放冰箱 12小時

4.      放鑄鐵鍋連蓋260C烘烤10分鐘，調低至230C另10分鐘，脫蓋烘烤25分鐘