Sour dough


150415

0415 昨天在學校做的Sour dough bread:80%粗麥、20%白麵粉,加自家製酸酵麥麵團、少少酵母和鹽。機器慢拌十二分鐘,麵團在桌上休息一個半小時,然後分量搓圓放入籃子,在雪櫃慢待一晚。今早用石爐焗,250度入爐,再降至200半小時,做成外皮色澤和口感,𥚃面麥香軟熟微酸,效果滿意。

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