2P Sourdough Bread . 2P 酸種麵包

 2P Sourdough Bread . 2P 酸種麵包

Making Sourdough Bread is truly not difficult, but starting from the beginning, like making the sourdough starter, there are always two main criteria you have to have, the 2P: Patience and Perseverance. A stable sourdough starter will need 10 to 14 days to stay steady(depending temperature,humidity and environment)and have the strength to walk longer.  The starter that I use currently has been kept and fed for a few years.  I believe if my helper could make it, you could make it as well.  Let's see the freshly baked 2P Sourdough Bread made by my helper.

做酸種麵包並不難，但從一開始，即從培養酸種開始，你一定要預備好"2P"，即由英文字母"P"開頭的兩個英文單詞：耐心和毅力。 做一份

穩定的酸種需時10到14天視乎溫度、濕度和環境。好的酸種要有持久力。

我常用的酸種已用上好幾年，保存得好的酸種只要持續餵養，就有充足活力的。 我相信如果我的家傭小姐做得到的，各位也一定做得到。 讓我們都看看她那新鮮出烤箱的 2P 酸種麵包吧！

Ingredients:

High Gluten Flour  400g

Starter 100g (80% hydration)

Water 280g

Salt 8g

Oven Temperature and Baking Time: Preheated with a covered dutch oven at 250°C with Fan, Baked inside a dutch oven at 250°C without fan for 25 minutes, then uncovered and baked for another 18 minutes at 210°C

材料：
高筋麵粉 400g
酸種 100g（80％含水量)
水 255g
鹽  8g


烘焙溫度和烘烤時間：  烤箱250°C對流風連鑄鐵鍋預熱，麵包放鍋上蓋250°C (不帶風)烤25分鐘, 去蓋，210°C烘烤18分鐘或達理想顏色

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