Sourdough Bread, No Dutch Oven Recipe酸种欧包食谱|天然酵母面包|无铸铁锅|无蛋无奶无油无面包机|No Egg No Milk No Oil No Machine
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- Опубликовано: 18 май 2023
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♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
一起来做欧包，酸种面包，不需要用铸铁锅。采用了自己培育的天然酵母来制作，而且是个无蛋，无奶，无油，无面包机食谱，健康简单。食谱水分含量高，对付这种超软超粘手面团，不需要揉面到很久，一开始只需混合即可，反而选择用足够休息时间自溶法和拉伸折叠方式来拉出光面。冰箱冷却隔夜发酵，帮助面团建立蜂窝状气泡。整个制作过程最重要就是要轻盈不要过度按压，保留气泡。新鲜出炉的欧包，外皮酥脆起泡，切面内部结构有不同大小的气孔，回弹力很好。搭配跟牛油/大蒜酱，酥脆咸香，口感很好。
收藏方式：烤好放凉切片吃，口感最佳。之后吃前重烤，烤面包机中火3-4分钟。彻底凉透，收在密封塑料带，室温可存留5-7天，冰库可存留一个月左右，要吃前解冻重烤。
Let’s make Sourdough Bread, without using Dutch Oven. It’s made using self-cultivated Natural Yeast. Healthy simple recipe with no eggs, no milk, no oil, no bread machine. High moisture content recipe, to deal with this super soft and sticky dough, no long tiring hand kneading process needed, only combined at start will do. Instead, choose to use enough rest time autolysis, stretch and fold method to pull out smooth surface. Overnight proofing in fridge helps the dough build up honeycomb bubbles. The most important thing is to be gentle and not to over press dough to retain bubbles within. Freshly baked sourdough bread has crusty crispy outer skin with blisters, with different sizes open crumbs cross section, rebound easily. Paired with butter/garlic spread, crusty salty flavor, with nice texture.
Storage Method: Best eaten sliced after cool. Afterwards, reheat before eating with toaster medium heat for 3-4 minutes. Let cool thoroughly keep in airtight plastic bag/zip lock bag at room temperature for 5-7 days or freeze for about a month. Thaw and reheat before eating.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients 食材 =25cm Banneton Basket 藤蓝=
240g Bread Flour/High Protein Flour 高筋面粉
60g Whole Wheat Flour 全麦面粉
230g Water 水
60g Sourdough Starter酸种/天然酵母
6g Salt 盐
=Time just guideline, judge by dough, not clock=
9.00am = Feed Starter 1:1:1, Rise to Peak about 4hours, 28C
12.00pm = Autolyse All Flour + Water, rest 1hour
1.00pm = Add Starter, rest 20min
1.30pm = Add Salt, rest 20min
2.00pm = 1st Stretch & Fold, rest 20min
2.30pm = 2nd Stretch & Fold, rest 45-60min
3.30pm = 1st Coil Fold, rest 45-60min
4.30pm = 2nd Coil Fold, rest 60-90min (Total proofing since added starter 4hrs30min-5hrs, 28C)
6.00pm = Shape dough, place into Banneton Basket, rest 15min, keep in plastic bag, retard dough in normal fridge (4C) overnight 12-16hours
=Next Day=
8.00am = Preheat oven (Top Bottom Heat) 250C for45-60min, 4th Rack: upside down baking tray/pizza stone, Bottom Rack: 2 roasting pans
9.00am = Flip dough on parchment paper, score 45°one cut.
= Place towel and pour Hot Water into one roasting pan, few ice cubes on another pan, spray water to create steam
= Off oven: 8-10min
= Score one cut again, On Oven Bake (Top Bottom Heat with Steam Function) 250C: 15min
= Remove steam roasting pans, close steam function, Oven (Top Bottom Heat) 200C: 15min
= Let Cool and slice
=时间只是建议，看面团判断，不是时间=
9.00am = 喂养酸种1:1:1，发到顶点约 4 小时，28C
12:00pm = 自溶法 全部面粉+水，休息 1 小时
1.00pm = 加酸种，休息 20 分钟
1.30pm = 加盐，休息20分钟
2:00pm = 第一次拉伸折叠，休息 20 分钟
2.30pm = 第二次拉伸折叠，休息 45-60 分钟
3.30pm = 第一次盘卷折叠，休息 45-60 分钟
4.30pm = 第二次盘卷折叠，休息 60-90 分钟（从加酸种起，总共发酵 4 小时 30 分钟- 5 小时, 28C）
6.00pm = 整形面团，放入藤蓝，静置 15 分钟，收塑料袋，普通冰箱 (4C) 隔夜冷藏12-16 小时
=隔天=
8.00am = 预热烤箱(上下火)250C: 45-60 分钟，中下层: 倒扣烤盘/石板，底层: 2 个烤盘
9.00am = 垫烤纸倒扣面团，45°刮一刀。
= 放毛巾和倒热水在一个烤盘中，放少量冰块在另一个烤盘，喷水雾，制造水蒸汽
= 关烤箱：8-10 分钟
= 再刮一刀，开烤箱(上下火，蒸汽功能) 250C：15 分钟
= 取出蒸汽烤盘，关蒸汽功能，烤箱(上下火) 200C：15 分钟
= 放凉切片
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#欧包 #酸种面包 #天然酵母面包 #无铸铁锅欧包 #满满蜂窝状 #无面包机 #无蛋无奶无油
#Sourdough #SourdoughBread #NaturalYeastBread #NoDutchOvenSourdough #OpenCrumbs #HoneycombCrumbs #NoMachineBread #NoEggNoMilkNoOil 
Хобби
♦培育酸种天然酵母Cultivate Sourdough Starter video: ruclips.net/video/iFDgC1bC8XE/видео.html
=收藏方式：烤好放凉切片吃，口感最佳。之后吃前重烤，烤面包机中火3-4分钟。彻底凉透，收在密封塑料带，室温可存留5-7天，冰库可存留一个月左右，要吃前解冻重烤。
=Storage Method: Best eaten sliced after cool. Afterwards, reheat before eating with toaster medium heat for 3-4 minutes. Let cool thoroughly keep in airtight plastic bag/zip lock bag at room temperature for 5-7 days or freeze for about a month. Thaw and reheat before eating.
=Time just guideline, judge by dough, not clock=
9.00am = Feed Starter 1:1:1, Rise to Peak about 4hours, 28C
12.00pm = Autolyse All Flour + Water, rest 1hour
1.00pm = Add Starter, rest 20min
1.30pm = Add Salt, rest 20min
2.00pm = 1st Stretch & Fold, rest 20min
2.30pm = 2nd Stretch & Fold, rest 45-60min
3.30pm = 1st Coil Fold, rest 45-60min
4.30pm = 2nd Coil Fold, rest 60-90min (Total proofing since added starter 4hrs30min-5hrs, 28C)
6.00pm = Shape dough, place into Banneton Basket, rest 15min, keep in plastic bag, retard dough in normal fridge (4C) overnight 12-16hours
=Next Day=
8.00am = Preheat oven (Top Bottom Heat) 250C for45-60min, 4th Rack: upside down baking tray/pizza stone, Bottom Rack: 2 roasting pans
9.00am = Flip dough on parchment paper, score 45°one cut.
= Place towel and pour Hot Water into one roasting pan, few ice cubes on another pan, spray water to create steam
= Off oven: 8-10min
= Score one cut again, On Oven Bake (Top Bottom Heat with Steam Function) 250C: 15min
= Remove steam roasting pans, close steam function, Oven (Top Bottom Heat) 200C: 15min
= Let Cool and slice
=时间只是建议，看面团判断，不是时间=
9.00am = 喂养酸种1:1:1，发到顶点约 4 小时，28C
12:00pm = 自溶法 全部面粉+水，休息 1 小时
1.00pm = 加酸种，休息 20 分钟
1.30pm = 加盐，休息20分钟
2:00pm = 第一次拉伸折叠，休息 20 分钟
2.30pm = 第二次拉伸折叠，休息 45-60 分钟
3.30pm = 第一次盘卷折叠，休息 45-60 分钟
4.30pm = 第二次盘卷折叠，休息 60-90 分钟（从加酸种起，总共发酵 4 小时 30 分钟- 5 小时, 28C）
6.00pm = 整形面团，放入藤蓝，静置 15 分钟，收塑料袋，普通冰箱 (4C) 隔夜冷藏12-16 小时
=隔天=
8.00am = 预热烤箱(上下火)250C: 45-60 分钟，中下层: 倒扣烤盘/石板，底层: 2 个烤盘
9.00am = 垫烤纸倒扣面团，45°刮一刀。
= 放毛巾和倒热水在一个烤盘中，放少量冰块在另一个烤盘，喷水雾，制造水蒸汽
= 关烤箱：8-10 分钟
= 再刮一刀，开烤箱(上下火，蒸汽功能) 250C：15 分钟
= 取出蒸汽烤盘，关蒸汽功能，烤箱(上下火) 200C：15 分钟
= 放凉切片
非常詳細的教學，實際不華麗很貼近一般家庭製作歐包，因為家裏沒石板在這我又學到新技巧了。
老师，刚看完妳的视频，觉得做欧包很考功夫。你好厉害喔！我很想学做健康的欧包，希望我会有耐心的一步一步跟着老师走。😂
太厉害了 老师
这是非常高难度 很大的挑战
培育天然酵母 本来就不容易了 💯❤
谢谢老师无私的教学 ❤ 辛苦啦
哈哈，慢慢来培育，做到会很开心，因为很香，你也可以做到哦，尝试做哦
@@iwen777
希望有一天 有勇气尝试
并且成功 🥰 谢谢老师
@@victoriang1651 我可以做到，你也可以哦
谢谢你，很仔细的分享。❤
🤤🤤🤤🤤🤤🤤😉🤤🤤🤤🤤🤤太棒了！听到您按面包发出的声音，仿佛嗅到了面包的香味‼️👍👍👍👍👏👏👏👏
真的刚烤好很香脆的外皮。希望你尝试做来吃，真的嗅到香味哦
谢谢老师分享麦香味十足又卜卜脆的欧包。
👍
哈哈哈，希望你尝试做，好吃外酥内蓬松，真的很香麦香味
Булочки Как пух...Очень нежные..! Супер........!❤Buns Like fluff ... Very tender ..! Super........!❤❤❤包子像绒毛...非常嫩..！极好的........！
Haha, thanks alot, alot of open crumbs, hope you can try
很香欧包面包
真的香麦香味和天然酵母风味
this is one lovely sourdough bread, wendy 👏👏 perfect for margherita toastie 😊
Oh ya, perfect for toast, hope you can try
Wendy the bread taste fantastic, even better after toasted. 👍👍👍
Yaya, Sourdough best eaten toasted, so yummy. Try it
Yummy and healthy
Oh ya, very fragrant, try it too
Hi Iwen, the bread is delicious , tks for sharing.
Would you able to share recipe using the discard sourdough? Like cookies 😊
wow
Hi Wendy, I have been making sourdough for many years and today I tried your baking method it worked very well.
However, I didn't do a second slash as I didn't want to open the oven door causing the temperature to drop so I floured the top with a thin layer of flour and slashed deeply for the first time.
I find that baking in a dutch oven seems to somewhat restrict the height of the rising of my dough.
Hi Iwen! can I ask why does my bread taste is a bit sourish? Can I add some sugar in my next bake to balance off the sour?
想要学做这个Sourdough 面包🍞，要养酸种哦😘
赶快尝试做哦，可以香香的面包，培育酵母只需高筋面粉和水即可
♦培育酸种天然酵母Cultivate Sourdough Starter video: ruclips.net/video/iFDgC1bC8XE/видео.html
I would like to ask Benetton basket how many cm ?
请问老师
在后半段，在没有蒸汽的功能下还能烤出炸裂的效果吗
可以关烤箱放多水蒸气。没有steam function,可以开上下火
烤箱没有蒸气功能也能烤吗？
为何会酸呢?
Oven don’t have steam function, just skip steam function?
You can put a tray of water inside and spray alot of water on top dough
广告太多，开始有两个，中间又被打断几次😂
哇，步骤太多时间太长。
慢慢发酵是给欧包风味和蜂窝组织的特点。切开来很疗愈，希望你尝试做
我只能打退堂鼓😢
@@Hanavera很想尝试，但步骤很多，我也是怕临时会退缩