Wednesday, August 27, 2014
39% Whole Wheat Honey Sandwich Bread || 39%全麥蜂蜜三明治麵包
Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 08/05/2014
這批麵包是幾星期前,想吃sandwich時烤的,是像grocery store or Subway賣的軟式三明治麵包...附食譜作法(recipe included)...
39% Whole Wheat Honey Sandwich Bread (2 loaves)
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)
1 cup white whole wheat flour (hard white spring wheat)
2 cups unbleached bread flour
1 tbsp buttermilk powder (Regular milk powder works fine too.)
2 tbsp olive oil (Can be substituted for any 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.
1 cup whole milk
1/4 cup + 1 tbsp water
3 tbsp clover honey
1+1/4 tsp salt
1+1/2 tsp active dry yeast (*Not instant yeast/bread machine yeast)
Mix all the ingredients above 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 10 minutes. It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Place the dough into a separated bowl and cover with a lid or plasstic wrap, then put the bowls in a warm oven with a pan of hot water underneath for fermentation.
Fermentation & Shaping
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 2 pieces like cutting a pie. Then shape each piece into a small ball. Rest for 15-20 minutes. Then it's just the basic shaping method for batard. Use your fingers to stretch the dough into a small disc. Fold it from the top to stop in the middle. Press and secure it. Flip 180 degree and fold the top down to meet the fist fold in the middle. Press along the middle line to make a groove. Fold the top fold down to cover the bottom one. Seal it tight. Roll and stretch it a bit. Mist each roll with some water.
Place the shaped dough with the baking pan in a warm oven with hot water underneath for fermentation. Let rise until double/triple in size. Make 4 slashes for each roll.
Preheat the oven to 350F, and bake for 20 minutes. Cover it with foil for the last 5 minutes.
All ovens vary. Adjust your baking time accordingly.