Monday, January 5, 2015

Wild Yeast Sourdough Buns || 野生酵母酸麵團餐包*暴龍的想像力


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/01/2015

養出來的野生酵母是不是真的成功,最好的方法就是拿來試試看做麵包。
如果沒辦法拿來做麵包,就真的像暴龍取笑我說的:是在做science project。或者是在養寵物。
拿野生酵母做麵包時,如果混合商業酵母,就達不到測試的目的。
因為只要一點點的商業酵母,甚至低於1g的重量,就有辦法做成一般的麵包。
唯一的測試方法,就是完全使用野生酵母來做麵包…附食譜做法(recipe included)

這一批麵包的製作方式,是類似於酸麵團麵包sourdough bread的做法,
採用長時間發酵的方式,來獲得麵包在長期發酵下產生的豐富風味及酸味。

這些酸麵糰餐包有著微酸及豐富風味,和市面上賣的酸麵團麵包風味非常相像。

可惜暴龍和K寶不敢嘗試…

由先前我開始飼養野生酵母時,暴龍的反應來看,他不敢試吃,我可以理解,
K寶一向是勇於嘗試新東西,我猜想是被暴龍的恐怖故事,嚇得不敢吃…

我開始養野生酵母時,每次在探看酵母的生長狀況時,
暴龍總是在旁邊說:Be careful! It's going to eat you alive!…

有一天暴龍上班時,我傳簡訊給他說:I'll try to make some bread out of it...
暴龍回答說:Do that before it tries to eat you!

我總是沒好氣的說:這就是以前人做麵包的方式啊…哪有商業酵母菌可以用…


Wild Yeast Sourdough Buns (12 buns)

Overnight preferment: Cover it and let rise at room temperature about 65F overnight.

50g wild yeast sourdough starter (See sourdough starter)
85g warm water
85g unbleached bread flour

Sponge preferment: Cover it with plastic wrap and let rise in a warm place until double the size!

220g overnight preferment
100g unbleached bread flour
100g warm water


Now we're ready to make sourdough buns...

A.
420g all the sponge preferment
240g unbleached bread flour

B.
70g warm water
40g granulated sugar
5g salt

C.
1 tbsp butter


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7~8分鐘,打成均勻光滑麵糰,加入奶油,再打成均勻光滑麵糰,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
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 to Speed 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 7~8 minutes. Add the butter, beat until the dough becomes 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2-3倍大,倒出滾圓,像切pie一樣,分成12份,各滾成球型,放在覆上抹油鋁箔紙之烤盤,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Flatten it a bit and divide it into 12 pieces like cutting a pie. Shape each piece into a ball. Place all the shaped dough on a baking pan lined with greased foil . Mist each ball with some water.

Proofing
將整形好之麵團及烤盤,置於溫暖烤箱中發酵,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 pan 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25分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 25 minutes. Adjust your baking time accordingly.






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