Everything Dough(11).... Fridge-Proofing French Bread . 萬用麵糰之十一....低溫發酵法包

 
 Everything Dough(11).... Fridge-Proofing French Bread
 萬用麵糰之十一....低溫發酵法包

I like using my everything dough recipe for making bread. No matter you use natural starters like sourdough or natural fruit yeast, or you prefer to take the easiest way by using fresh yeast or instant yeast, it works well. I have shared the basic recipe of everything dough for French Bread in my post: Everything Dough(2)....French Bread.  I shared it again this time using fridge-proofing dough and the method; if my helper could make it, I think you could do it with ease.

Using the same old recipe, nothing has been changed so far.  And this time, I had my helper made it with the instant yeast which is widely used by most of the bread makers.  And the French Bread came out just perfect.

我愛用我的萬用麵糰做包點。無論用天酵、酸種或簡單的鮮酵和速酵，成品都一樣出色。用萬用麵糰做法包，之前我在萬用麵糰之二....法包分享過。今次再說，主要是說用低溫發酵的做法；如果我的家傭小姐都做得到，各位應該都能應付自如。

仍舊用同一個食譜，份量也沒加減。今次也特別用了很多朋友都常用的速酵來做，效果同樣理想。

Everything Dough(11)....Fridge-Proofing French Bread 

Ingredients:  

Bread Flour  250g
Cake Flour     50g
Instant Yeast   4g (Or Fresh Yeast 12g/OR Sourdough 90g)
Sugar   10g
Salt       4g
Oil        30g
Water 170-190 ml (depending on the humidity and flour)

Method:

1. Add everything to the stand mixer, knead until smooth and elastic 

2. Place in an oiled bowl, turn dough to coat all sides, cover with a plastic cling and let rise inside the fridge until doubled and not more than 24 hours

3. Punch down and divide the dough in halves; knead, round and let relax for 15 minutes

4. Shape dough into two long slender loaves, put on top of the non-stick Perforated Baguette Pan if you have, but it is fine to put on a non-stick baking sheet, either let rise till double at room temperature (Or cover it with a turn-upside-down plastic container and let rise in the fridge till double)
5. Preheat oven at 200C.  Slightly sprinkle flour on top of the french breads, brush butter along a lame/sharp knife, score as you wish.  Spray water on top of the breads from distance and put the breads into the oven and bake over 180C for 15 minutes and reduce to 170C for another 8-10 minutes or until  you get your desired crust color(if you proofed the dough in the fridge, just take it out and bake immediately)

Cooking Tips:

1. Sprinkle with cornmeal on the Baguette Pan or baking sheet if needed
2. If sourdough starter is used, you could definitely keep the dough in the fridge for longer time

萬用麵糰之十一....低溫發酵法包
                                  

材料： 
高粉  250g

低粉   50g
速酵   4g (或鮮酵 12g, 或酸種 90g)
糖      10g
鹽        4g
油      30g
水    170-190ml(視乎粉受水程度）

做法：

1. 將所有材料放入廚師機，揉搓至光滑和有彈性

2. 大碗略抹油，將麵團放入沾上油，上蓋保鮮膜，再放入冰箱內，直到 發起至兩倍，但不超過24小時。
3. 將麵團分成兩半; 揉圓，鬆弛15分鐘
4. 將麵團整型成兩個長條麵包，放上不粘的帶孔法包烤盤(如有)，放不 粘烤盤也可，蓋好，室溫二發至兩倍；如選再用低溫二發，則可用大塑料盒翻轉蓋上，放冰箱二發至兩倍）
5. 預熱烤箱 200℃。麵包上輕撒麵粉，尖刀先抹牛油，再割包面。麵包面略噴水，入烤箱，用180℃烘烤15分鐘，再調低至170℃多烤8-10分鐘，或達理想顏色。（做低溫二發的，烤箱預熱後，把麵包從冰箱取出，撒粉、割面和噴水後，可立即烘烤）

提示：
1. 如需要，可在長法包盤或烤盤上撒上玉米粉防黏
2. 如用酸種或天酵，麵糰可多待在冰箱點