Everything Dough (3).....Country Bread . 萬用麵糰之三.....鄉村包

Everything Dough (3).....Country Bread 

 萬用麵糰之三.....鄉村包

I made the French Bread yesterday using the Everything Dough, and wanted to show you the Country Bread today, the only difference was, I used my homemade sourdough starter to replace the fresh yeast, of course, you could still use either fresh yeast or instant yeast as well to expedite the whole process. Making bread is fun, just do it the way you feel comfortable with.

昨天我分享了用我的萬用麵糰做法包；今天再讓大家看看用同一個麵糰做鄉村包，唯一分別是，我今天用了我自家製的酸種去發酵，當然，您仍然可以使用新鮮酵母或速酵去造。 家庭做麵包是一種樂趣，只要用自己感覺最舒服又最得心應手的方法去做即可。

Everything Dough       

Ingredients:  
Bread Flour  250g
Cake Flour     50g
Sourdough Starter 90g(You may use Fresh Yeast 12g/OR Instant Yeast 4g)
Sugar   10g
Salt       4g
Oil         2 tbsp
Water 170-190g(depending on the humidity and flour; for fresh yeast and instant yeast, use 190g water is fine)

Oven Temperature: Preheat Dutch Oven at 250°C for 30 minutes, bake at 250°C for 25 minutes with lid on, then take off lid and bake at 230°C for another 15 minutes or until you get your desired color. (No scoring needed, but do spray some water on dough before baking)

萬用麵糰 
                                  
材料： 

高粉  250g

低粉   50g
酸種   90g (可用鮮酵 12g 或速酵 4g)
糖      10g
鹽        4g
油        2 tbsp
水    170-190ml(視乎粉受水程度, 用鮮酵或速酵，可用190g 水）

爐溫：預熱烤爐連鑄鐵鍋至 250°C，入爐 250°C連蓋烤 25分鐘，去蓋230°C 多烤 15 分鐘或至理想顏色 (鄉村包不用割面，但入爐前向包面略噴點水)