Thursday, May 22, 2014

71% Whole Wheat Rosemary Breadsticks || 71% 全麥大蒜奶油迷迭香麵包條


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 05/01/2014

這批迷迭香麵包條是71%全麥,卻可維持好幾天鬆軟,麥香十足, nothing fancy,直接法做的...附食譜做法(recipe included)...


71% Whole Wheat Rosemary Breadsticks (12 breadsticks)
(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)

A.
1 cup unbleached bread flour
1+1/2 cup white whole wheat flour
1/2 cup white whole wheat pastry flour
2 tbsp buttermilk powder (you can replace it with regular milk powder.)
2 tbsp extra virgin olive oil (you can replace it with any kind of vegetable oil.)

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.

B.
1 cup whole milk
5 tbsp water
3 tbsp brown sugar
1+1/4 tsp salt
1+1/2 tsp active dry yeast (*Not instant yeast/bread machine yeast)

B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,打至成均勻光滑麵糰即可,再將其滾成圓球後,放入有蓋的容器中,入溫暖烤箱中發酵,下方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 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 & Shaping
第一次發酵至2-3倍大,倒出滾圓,像切pie一樣,分成12份,各滾成球型,鬆弛15分鐘,再用法棍整形法整形手法,整成10~11英吋長條,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Flaten it a bit and divide it into 6 pieces like cutting a pie. First shape each piece into a small ball. Rest for 15 minutes. Then shape and stretch it out to about 10~11 inch long just like shaping baguettes. Mist the dough surface with some water with spray bottle after shaping.

Proofing
入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕,作第二次發酵,至2-3倍大
Place the shaped dough with the baking sheet in a warm oven with hot water underneath for fermentation. Let rise until double/triple in size.

Baking
烤箱預熱至350F,烤20分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 20 minutes. All ovens vary. Adjust your baking time accordingly.






4 comments:

  1. 看來好好吃啊~讚!
    可否偷偷請問: 妳有兩個烤箱嗎? (事關麵糰第二次發酵因而有此一問) 謝謝先.

    p.s. 留言不須再猜字實在太好了~ XD

    ReplyDelete
    Replies
    1. 雖然我一直想要雙層大烤箱~但是目前只有一個烤箱~
      我的大烤箱需要約3分鐘~才能預熱到350F~
      冬天時~第二次發酵完~我就把麵糰連同烤盤拿出烤箱~在預熱~因為室溫低所以沒差別~
      夏天如果室溫在80F以上~最好提前拿出在預熱~
      是ㄚ~猜字最麻煩不過~尤其是一些字很難分辨~還真頭痛XD~

      Delete
  2. 謝謝答覆。:))
    我最近才開始烤麵包(以往都用麵包機),為節省時間第二次發酵四十分鐘後我就開始預熱烤箱,二十分鐘後麵糰就進爐了,因此烤箱不便用來發酵。或許我該學學妳的法子~麵糰在烤爐發酵一小時拿出後再熱爐。XD
    順祝 端午節快樂~

    ReplyDelete
    Replies
    1. 沒問題!~你是做歐式麵包/披薩嗎?為啥烤箱要預熱20分鐘這麼久?
      Minnesota這兒溫度大半年都過低~對發酵而言~所以我才會養成烤箱發酵的習慣XD~
      謝謝~我都不知道/沒注意端午節是哪一天~也祝你端午節快樂!~

      Delete

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