極粗


150516

0516 我的極粗麥大頭包,越裂越靚越入味。零酵母、少許酸麵糰、水,就這些。存室溫待發酵一整晚,第二天再下粗麥、加海鹽和水,搓揑成圓包形,置於布上,灑粗麥粉,再發多次一個半小時的酵。250度入爐,5分鐘後降至200度,20分鐘後開爐門散散熱,焗它一個小時,開花結包,皮香質重口感強,吃一片已覺飽。

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