Saturday, December 6, 2014

Super Fluffy 56% Whole Wheat Honey Yogurt Bread || 超軟綿56%蜂蜜優格全麥麵包 || 如何分辨真正的全麥麵粉?


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 12/02/2014

這批超過51%全麥的麵包,在台灣食品法律下,是可以直接叫全麥麵包,不過麵包店如果能標示清楚%,還是比較好,消費者可以根據自己需要及喜好,來決定要不要購買,對消費者是一種尊重...加了少許全麥,或一點小麥麩皮(wheat bran),就叫全麥麵包,實在不是很誠實的行為...

高比例的全麥麵包,通常不受一般台灣人歡迎,因為口感容易流於乾硬粗糙,我們自小習慣軟麵包,所以對乾硬粗糙的麵包,接受度較低,非常可惜,因為全麥麵包的麥香味,是只有用白麵粉做出來的麵包所沒有的...如果能將營養及麥香味十足的全麥麵包,做的鬆軟,家中的老小或任何年齡層就比較不會拒絕...不愛全麥麵包的暴龍,下班後看到,也出乎意料的要求給他一塊,自己抹上奶油和蜂蜜,就吃得相當開心,K寶則是愛和cranberry sauce一起吃...

這批56%全麥麵包,是用隔夜發酵法製作的...附食譜做法(recipe included)...12/09/2014 updated ...

至於如何來分辨真正用全麥麵粉,或僅僅混充小麥麩皮做出的麵包?其實非常簡單...

真正的全麥麵粉,也和一般白麵粉一樣,磨的非常細,但麵粉顏色,比起一般麵粉,較為棕色,要仔細看,才能看得到斑斑點點細小的棕色麩皮,烤成麵包後,更加不明顯,因為外皮都烤成相近棕色,如果烤成麵包後,還可以明顯看到片狀棕色,若不是麵包烤得太蒼白,或是全麥成分過低,加上使用漂白過麵粉,應該就是買到了添加麩皮的白麵粉,不是真的全麥麵粉,添加的麩皮,一般來說,較大片,較明顯...Minnesota這兒,目前為止沒有看過假的全麥麵粉,不過grocery store賣的有些全麥土司/餐包,非常明顯是漂白麵粉+麩皮,因為麩皮相當大片又明顯...

網路上有讀到,台灣有添加麩皮白麵粉,來充當全麥麵粉,這類的新聞,大家買全麥麵粉時,不妨多注意一下...

真正的全麥麵粉,因為是整顆麥粒去磨成,所以保持了最多的營養,其中包括小麥胚芽,加了麩皮的白麵粉,並不含有小麥胚芽,而且麩皮量,充其量也只是點綴而已...

6~7年前常常用隔夜發酵法來做全麥吐司,是自己慢慢摸索及累積經驗而來的做法,效果不錯,後來直接法做多了,效果接近,就慢慢不再用了,這次再回去做隔夜發酵法,也再度修改做法,又有一些不同體會...


Super Fluffy 56% Whole Wheat Honey Yogurt Bread (2 loaves) (KitchenAid Professional 600 standmixer製作)
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 Stainless Steel Loaf Pan, greased 不鏽鋼吐司烤模2個,抹油

A.
Overnight preferment: Leave the dough at room temperature of 65°F overnight. The volume should increase 100~200%. 

1 cup regular whole wheat flour (hard red spring wheat)
1/2 cup white whole wheat flour (hard white spring wheat)
1/2 cup unbleached bread flour
1/2 cup milk
1/2 cup + 2 tbsp water 
1/4 cup plain yogurt
1/2 tsp active dry yeast

將sponge preferment放在KA stand mixer大鋼盆裡
Put sponge preferment into the mixing bowl of a stand mixer fitted with a dough hook.

B.
1 cup unbleached bread flour
3 tbsp honey
1+1/4 tsp salt
1 tbsp oil

B依序倒入大鋼盆中,同時用2速攪拌,打成均勻光滑麵糰,將油加入,再打至光滑,然後將其滾圓,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
With the sponge preferment from A in the mixing bowl, add in all the ingredients above from B, except oil. Turn on the stand mixer and set the speed to 2. Beat until the dough forms and becomes smooth, about 10 minutes. Add the oil in and knead until smooth again. 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 plastic wrap, then put the bowls in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping
第一次發酵至2倍大,倒出滾成圓球,分成6份,鬆弛15分鐘後,桿成長方形,將兩長邊摺入,在中線相遇,再像瑞士捲一樣捲起,切成兩半,每個烤盤放入6捲,表面噴水
Let the dough rise until double in size. Take the dough out and shape each into a ball. Divide it into 6 parts and shape each of them into a ball. Rest for 15 minutes. Roll each out to a rectangle. Fold both long sides in to meet in the middle. Then roll it up like a Swiss roll. Cut in half. Then you have 12 rolls. Place 6 rolls in each baking pan. Mist the dough 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,約至2-3倍大
Put the shaped dough in the glass loaf pans. Place them in a warm oven with hot water underneath for fermentation. Let rise until double or triple in size.


Baking
烤箱預熱至350°F,烤40分鐘,最後25分鐘調頭,並用錫箔紙蓋上(依各家烤箱調整時間)
Preheat the oven to 350°F, and bake for 40 minutes. Switch the directions on the rack and cover them with foil for the last 25 minutes.
All ovens vary. Adjust your baking time accordingly.





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