Sunday, June 21, 2015

40%全麥黑麥吐司*5分鐘手揉麵團 || 40% Whole Wheat Rye Bread


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 06/19/2015

全麥及黑麥的麥香,加上紅糖,出爐時濔漫著如楓糖核桃的濃濃香味...
全麥及黑麥吐司,較一般的白吐司,營養成分較高,只要製作得宜,也會是相當柔軟的麵包...
附食譜做法(recipe included)...


40%全麥黑麥吐司 (一條)
美式不鏽鋼吐司烤模1個, 22.5 cm x11.5 cm x 7 cm, 抹奶油
(如果用台式12兩吐司模,將所有材料乘以0.75)

A.
未漂白高筋麵粉  240g 
全麥麵粉*白春麥(可用一般全麥麵粉)  100g 
有機黑麥麵粉  60g
冷壓初榨橄欖油  15g

B.
牛奶  132g (室溫)
水  120~144g (室溫)(水量依不同麵粉調整)
紅糖  32g  
鹽  6g
乾酵母  1.5g (1/2小匙) 或速酵1g (1/4~1/2匙)


1.將[A]麵粉攪拌拌勻後,將橄欖油均勻撒在其上

2.將[B]攪拌均勻慢慢加入A中,攪拌成團

3.將麵團倒出,開始揉麵,只需5分鐘...先用洗衣板搓揉方式,前後來回揉麵4分鐘,麵團非常黏手是正常現象,等麵團較均勻後,如還黏手,可適度灑一點點手粉,再用手掌下方近手腕處,用雙手推出方式揉麵,每推收兩次,轉動麵團90度,再推,揉至麵團表面略粗糙即可,不須光滑...揉麵方式會影響揉麵時間長短...

4.滾圓後,放入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕(夏天在室溫密閉容器內發酵即可),進行基本發酵,30分鐘後,進行翻面,再滾圓,繼續發至2倍大 ...翻面作法:將麵團拉長,摺成3摺信件式,轉90度,再將麵團拉長,再摺成3摺信件式,滾圓

5.第一次發酵至2倍大,倒出桿成長方形,再像肉桂捲一樣捲起,麵團表面噴水,放入烤模

6.放入溫暖烤箱中發酵(夏天在室溫發酵即可),下方放置一盤熱水(夏天用室溫水),以利保濕,作第二次發酵,約至高於吐司模1~2公分,或手指輕按表面,緩慢彈回即可

7.烤箱預熱至350F(177C),烤40分鐘,最後20分鐘,用錫箔紙蓋上,依各家烤箱調整時間


詳細翻面法請參看: 翻面示範在第5分鐘處
https://www.youtube.com/watch?v=ZnxiawZoL4A
內有洗衣搓揉式及甩打揉麵技巧:(要忍耐一下前面的廣告)
http://video.pbs.org/video/2250836815
手腕揉麵法(在2:25分處)
https://www.youtube.com/watch?v=BiMtyjNK8k0




40% Whole Wheat Rye Bread (1 loaf)

Stainless steel baking pan 22.5 cm x 11.5 cm x 7 cm , lightly buttered

A.
240g unbleached bread flour
100g whole wheat flour*hard white spring wheat
60g organic rye flour
15g extra virgin olive oil

B.  
132g warm milk  (room temperature)
120~144g warm water (Water amount varies according to different flour types) (room temperature)
32g brown sugar    
6g salt  
1.5g (1/2tsp) active dry yeast Or 1g (1/4tsp~1/2tsp) instant yeast

1. Whisk the ingredients from A, except melted butter, in the mixing bowl.
Sprinkle olive oil evenly onto the mixture.

2. Mix all the ingredients above from B and stir until all dissolves.
Gradually pour onto the A mixture and use a wooden spoon to mix until a rough dough forms.
Start kneading the dough until it's not sticky and almost smooth about 5 minutes.
Shape it into a ball. Place the dough into a separated bowl and cover with a lid or plastic wrap.

3. Put the bowl in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.
(Let dough ferment at room temperature in summer. Mist the dough to prevent skinning.)
Let the dough rise until double in size.

4. Take the dough out and roll it out to a rectangle.
Then roll it up like a cinnamon roll..
Mist the shaped dough and place it in the baking pan.

5. Place the shaped dough with the baking pan in a warm oven with hot water underneath.
The hot water helps maintain the temperature and humidity. Use room temperature water in summer.
(Let dough ferment at room temperature in summer. Mist the dough to prevent skinning.)

6. Preheat the oven to 350F(177C), and bake for 40 minutes.
Last 20 minutes covered with foil.
All ovens vary. Adjust your baking time accordingly.


This video shows how to stretch and fold the dough. Start it at 05:00.
https://www.youtube.com/watch?v=ZnxiawZoL4A


3 comments:

  1. Parabéns!!!!! Nossa amei de paixão.
    Maravilhoso seu blog .
    Obrigado por me aceitar fiquei muito feliz.

    ReplyDelete
    Replies
    1. Thanks for stopping by! Very glad to have you as my friend! :)

      Delete
    2. And thank you very much for your encouraging comment!

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