Hi Mrs. Ours, in other recipes that I have done, I kneaded strenuously by hand for one loaf. I’m surprised that by using poolish, kneading isn’t required. Is the poolish a crucial element in strong gluten formation besides flavor? Thank you.
Hi, yes poolish really helps improve the texture of the bread. I also use cold bulk fermentation. Long fermentation allows for gluten development without the need for excessive kneading. Thank you.
@@maison-ours Hi Mrs. Ours, I made the poolish yesterday and fermented, proofed and baked this morning and my bread turned out PERFECT! Thank you for your kind generosity. Of course, I have subscribed. 🥰
Yes, you can substitute water for milk, but it will change the flavor and texture of the bread. In theory, you can multiply the amount of milk by 0.9 to get the amount of water. However, in practice, adjustments may be needed based on the flour's water absorption.
![免揉香蔥肉鬆麵包 台式蔥花麵包再進階 免揉麵 造型容易 無奶油 [NO KNEAD] Scallion and Pork Floss Bread NO BUTTER](http://i.ytimg.com/vi/z1dZ63GLEUs/mqdefault.jpg)
![免揉香蔥肉鬆麵包 台式蔥花麵包再進階 免揉麵 造型容易 無奶油 [NO KNEAD] Scallion and Pork Floss Bread NO BUTTER](/img/tr.png)
感恩老師教作的麵包，簡單，明瞭，好吃。
非常感謝您的留言😃
我用這個做法和配方做了漢堡麵包，也非常好吃，謝謝您！
謝謝您的留言，非常開心您能喜歡我的食譜。
謝謝分享. 面包看起来好好吃哦😋
謝謝您😄
材料 ingredients:
液種 Poolish:
高筋麵粉 Bread flour 100g
溫水 Lukewarm water 100g
速發酵母 Instant yeast 0.5g
麵團 Dough:
高筋麵粉 Bread flour 240g
糖 Sugar 20g
鹽 Salt 4g
速發酵母 Instant yeast 2g
溫牛奶 Lukewarm milk 130g
奶油 Butter 17g
請問如果想改為全麥，比例怎麼調整比較好，謝謝
@@starwithgig 您可以全部或部份麵粉替換成全麥，再依麵粉吸水量調整水份，全麥會比一般高筋麵粉吸水量來得多
不错
謝謝
老師，波蘭種用到的水可以改成牛奶嗎？謝謝
Hi Mrs. Ours, in other recipes that I have done, I kneaded strenuously by hand for one loaf. I’m surprised that by using poolish, kneading isn’t required. Is the poolish a crucial element in strong gluten formation besides flavor? Thank you.
Hi, yes poolish really helps improve the texture of the bread. I also use cold bulk fermentation. Long fermentation allows for gluten development without the need for excessive kneading. Thank you.
@@maison-ours Hi Mrs. Ours, I made the poolish yesterday and fermented, proofed and baked this morning and my bread turned out PERFECT! Thank you for your kind generosity. Of course, I have subscribed. 🥰
@@eshackleton8248 I'm glad to hear that your bread turned out perfect! Thank you for subscribing!
Hi how many days can I put the breads at room temperature before I finished its by using polish methods thk u
Hi, I keep the bread at room temperature for at least 3 days. Thanks.
@@maison-ours thk u for yr reply
老師 我的液種沉下去😢 但是看發酵狀態是有發酵的… 請問 我是用一般高筋麵粉。如果麵團有點乾 是不是可以再加點牛奶 或是水
每種麵粉的吸水性不同，一定要依麵團狀態調整水量，過乾就多加點液體。
@@maison-ours 謝謝老師
请问面粉和水怎样计算
您好，請問麵粉吸水性較高的，是不是只要在麵糰部份增加水份，波蘭種水份不影響？
是的，波蘭種的水份是固定的
Hi can I use water instead of milk for the dough, how much water do I need to add into thk u
Yes, you can substitute water for milk, but it will change the flavor and texture of the bread. In theory, you can multiply the amount of milk by 0.9 to get the amount of water. However, in practice, adjustments may be needed based on the flour's water absorption.
@@maison-ours thk u
請問我始用水解法，和低溫發酵法，烤出來的吐司放涼中，底部都會濕掉，有可能是什么原因呢？謝謝
烤完是乾的，放涼後濕掉嗎? 請問您有用網架架高吐司放涼嗎?
@@maison-ours謝謝，我懂了
剛剛做了 超級好吃😋謝謝😊
謝謝，很開心您能喜歡我的食譜😀
老師你好，可以加多一倍的糖嗎？謝謝
可以，注意使用耐高糖酵母，過多的糖會使發酵變慢
請問，完成波蘭種面包冷卻後放進袋子到隔天還是變硬，那裡出錯了 謝謝您
您是做吐司嗎? 吐司的體積大，老化速度會比一般麵包慢。老化的原因有很多，如麵團過乾、烤過頭等等，想吃到柔軟的麵包，當天沒吃完可切片放冷凍，食用時稍微加熱即可
老師，請問可以改用全麥麵粉媽？水的用量要變嗎？
可以，我的麵粉吸水性不高，加上全麥粉需要加較多的水，您的水量勢必會增加，具體份量要視麵團軟硬度調整
好的，謝謝你😊
Hi can I add nuts into the dough, need how many grams thk u
You can add 10-30% of the flour's weight in nuts, adjusting based on personal preference.
@@maison-oursthk u
請問是否一定要把麵團分三份? 可否一整個麵團入盒發酵?謝謝😊
也可以，不同的整型方式麵筋會有不同的排列方式
Do you mind sharing the brand of flour you use?
The flour I use is called "Farine T55 Blé - Fleur Du Jura"
@@maison-ours Thanks!
請問吐司盒牌子 謝謝🙂
您好，牌子是ibili 型號815520。謝謝
Loaf bread is prepared very well. thanks for the recipe😊😊
I am glad to hear this. Thank you so much.
@@maison-ours Stay connected 😊
&😊
❤