Everything Dough (2).....French Bread , 萬用麵糰之二.....法包

Everything Dough (2).....French Bread

I like eating bread, so I have homemade bread at home everyday, just do not have time to share all I and my helper make. I understand that not everyone has the patient to prepare the natural starters at home like what my friends said before, and think using everything dough for making breads is a lot easier, you could do many different types of breads out of the recipe I listed before, some of them may need a little adjustment on sugar if you want the breads sweeter.  That's all about it.  It is very easy and simple, the areas you need to pay attention to, maybe the oven temperature and baking time, and you could control the crustiness you want if you use the everything dough.

Today, I am sharing the French Bread which is prepared from the everything dough.  I do not want to call it Baguette, as the classic baguette to me, should be made with four ingredients: Flour, starter, water and salt; and I have included sugar and oil into this everything dough, so I prefer to call this one: French Bread instead. This bread is crusty but soft, much softer than baguette.  For those people who do not like crusty baguette, will probably love this.

我喜歡吃麵包，所以每天家裡都有自家製的麵包，只是沒時間每天在裡分享我和家傭姐姐所弄的一切。 我明白不是很多人有耐心在家裡配養天然酵母，正如之前有位朋友說過，我想，用一個萬用麵糰食譜造麵包也就容易得多了。你可以從我之前列出的配方中，做出許多不同類型的麵包；想造甜麵包，加多點糖即可，而鹹包基本上依足食譜已可以。 這其實不太困難，可以說頗簡易。懂得控制烤箱溫度和烘烤時間，你更可以輕易控制皮硬皮軟，一切像是掌握在你手中。

今天，我分享的是用萬用麵糰造法包；我不稱呼這法包"Baguette"，因為最經典的 Baguette只包含麵粉、酵母、水和鹽。而用萬用麵糰造的也加了糖和油， 我更喜歡稱之為法式麵包。口感分別，這法包外皮脆得來帶軟，而包芯則更鬆更綿。不愛吃硬脆 Baguette 的，應該會愛吃這口味。

Everything Dough       

Ingredients:  
Bread Flour  250g
Cake Flour     50g
Fresh Yeast    12g (Or Instant Yeast 4g)
Sugar   10g
Salt       4g
Oil         2 tbsp
Water 170-190 ml (depending on the humidity and flour)

Oven Temperature: Preheat at 250°C, bake at 230°C for 10 minutes, then reduce to 210°C for 8 minutes.

萬用麵糰 
                                  

材料： 

高粉  250g

低粉   50g
鮮酵   12g (或速酵 4g)
糖      10g
鹽        4g
油        2 tbsp
水    170-190ml(視乎粉受水程度）

爐溫：預熱至 250°C，入爐 230°C烤 10 分鐘，210°C 烤 8 分鐘