Wednesday, February 12, 2014

低糖低油15%全麥麵包 15% Whole Wheat Boule #Low in Oil & Sugar


Photo:: Nikon D80+18-135mm+SB-600 | Original File Format: JPEG | 02/10/2014

這個15%全麥大麵包,雖然少油少糖,材料簡單,可能正因為這樣,麥香就這樣淡淡的透出來了...附食譜做法(recipe included)...

15% Whole Wheat Boule  (1 boule) (KitchenAid Professional 600 standmixer製作,無standmixer,也可以像我以前手做麵包揉麵方式製作,差別不大)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

2 cup-2 tbsp unbleached bread flour (Sorry, didn't mean to make it so complicated :P)
1/3 cup white whole wheat pastry flour
1+1/2 tbsp olive oil

A.將以上幾項,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

1 cup water
1 tbsp brown sugar
1 tsp salt
1 tsp active dry yeast (一般商用乾燥酵母,非速酵/麵包機酵母)

B.將以上幾項,攪勻加熱至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約5分鐘,打至均勻光滑麵糰,再將其滾成圓球後,放入有蓋的容器中,入溫暖烤箱中發酵,下分放置一盤熱水以利保溫及保濕
Mix all the ingredients except butter from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Fermentation
第一次發酵至2-3倍大,倒出滾圓,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape into a ball. Mist the surface with some water with spray bottle after shaping.

Proofing
入烤箱發酵,作第二次發酵,至2-3倍大
Place the dough with the baking sheet in a warm oven with hot water underneath for fermentation. Let rise until double in size.

Baking
烤箱預熱至350F,烤25分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 25 minutes. All ovens vary. Adjust your baking time accordingly.






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