Wednesday, December 3, 2014

Super Fluffy Honey Yogurt Whole Wheat Bread || 超軟綿蜂蜜優格全麥麵包*39% Whole Wheat


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 12/01/2014

這批全麥麵包,除了用hard white spring wheat flour,也用了hard red spring wheat flour,也就是一般市面上的全麥粉,所以麥香味更濃,因為太軟綿,無法用刀切,所以整成片狀,撕開就可以吃,比較方便...放了三天,還是超級軟綿...附食譜做法(recipe included)...

Homemade bread,並不需要添加一些乳化劑/軟化劑emulsifier/dough conditioner,也不須添加一堆奶油,植物油,雞蛋...一般人想吃軟麵包,好像都非得做,非常rich的brioche或類brioche麵團,來保持麵包柔軟不乾硬,其實並不需要...

一切還是又兜回到做麵包的基本功問題...在高比例全麥麵包上,作用更加明顯...

這批全麥麵包是使用美式海綿種法=sponge method...在7年前開始做麵包時,常用的方法,也常用隔夜發酵法,後來嫌麻煩,才改用直接法,一直到現在...

以下post的這次做法,和當年自己修改過及常用的sponge method差別不大...


Super Fluffy 39% 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.
Sponge preferment: Place in a warm place until the volume increases 100~200%.

1/2 cup regular whole wheat flour (hard red spring wheat)
1/2 cup white whole wheat (hard white spring wheat)
1 cup unbleached bread flour
1 cup milk
1/4 cup plain yogurt
1 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 350F, 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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