麵包我做得太慢


160215

0215 Carrot bread with levain:
white flour, graham flour, durum flour, grated carrot, orange juice, flaxseeds, toasted pumkin seeds, sunflower seeds, sea salt and honey. It looks good, tastes good, and stays still good on day 3, making the baker pretty satisified.

社交網絡稱之為「真正的麵包 」#realbread,即是零酵母,在室溫或雪櫃靜待起碼十多個小時,讓麵糰自己成長、入味,常被形容為用愛做麵包。說的是對,心情手勢以至天氣和背景音樂,都對一團看起來鈍鈍的麵粉有無限潛藏影響。

越是不知結果就越好玩,於是我按瑞典麵包阿公大師Jan Hedh 的食譜做這個紅蘿蔔酸種levain, 內有三種不同麵粉、紅蘿蔔絲、亞麻籽、炒香的南瓜籽、海鹽、橙汁、蜜糖和外皮的太陽花籽。首次膽敢用「層次 」給自己的手工麵包味道比分,第三天美味與口感依然,抹一層牛油已夠。他們吃得太快,下一回定要收起一片,看看可以待多幾天才失味變乾。

3 thoughts on “麵包我做得太慢

  1. Hello. Your bread looks amazing. It’s really beautiful! Do you think u can share the recipe or let me know which of Jan Hedh’s book it’s from. Thanks a lot!

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