百萬氣泡的麵包，沒有揉麵，這個自製麵包比披薩好吃，我會告訴你為什麼【阿栗食譜264】 скачать в хорошем качестве

百萬氣泡的麵包，沒有揉麵，這個自製麵包比披薩好吃，我會告訴你為什麼【阿栗食譜264】

更多好食譜請關注@aliskitchen 第①個麵包食譜： 1杯=200ml 麵包4個 波蘭種 高筋麵粉100克(3/4杯+4小勺） 水100克 （1/2杯） 酵母1克 （1/4 小勺） 麵團： 波蘭種麵200克（全部） 水220克 （1杯+4小勺） 酵母3克 （3/4 小勺） 高筋麵粉300克 （2+1/2杯） 鹽6克 （1小勺） 橄欖油30克（或食用油）（2大勺） 芝士50克 黑橄欖50克 烤箱預熱20分鐘後 220°C～230°C 18~20 分鐘 Tips和製作過程： 波蘭種製作： 酵母➕水（室溫），攪拌溶化後，篩入麵粉，攪拌均勻。 室溫發酵30分鐘～1小時，到原體積1.5～2倍大後，放入冰箱冷藏發酵10～18個小時，到最初原體積3～4倍大。 🔺也可將波蘭麵團和好後，在室溫發酵2.5至4小時，直到波蘭麵團長大至原來體積的3至4倍，即可備用。 麵團： 1⃣️水➕酵母攪溶化，加入波蘭種麵攪拌到初步溶化，篩入麵粉，加入鹽，攪拌均勻到基本無幹麵粉、加入橄欖油，攪拌3～5分鐘，到看不到油，麵團比較光滑。 2⃣️麵團密封第一次靜置30分鐘，拉伸折疊麵團大約2圈（十多下），麵團比較緊崩就停下。 3⃣️麵團密封第二次靜置40分鐘，拉伸折疊麵團1～2圈，麵團比較緊崩就停下。 第三次靜置40分鐘。 3⃣️烤盤抹油，麵團倒入烤盤種，儘量拉開，撒上黑橄欖丁和芝士丁，折疊、光滑面朝上，放入盆內發酵。表面抹油防止表面沾保鮮膜。 4⃣️溫暖處發酵1小時，到麵團變2倍大。 5⃣️案板撒麵粉防沾，倒入麵團，表面撒麵粉，輕輕整理麵團成方形，切分成4份，利用刮板轉移到烘焙油紙上（麵團底面光滑面朝上），整形到方型，中間用油紙隔開，麵包兩邊用物品堵起來，讓麵團朝上發酵，發酵約40分鐘～1小時，麵包變大，表面輕按後有小坑，會緩慢回彈，就是完成發酵。 6⃣️烘烤前，烤箱提前開始預熱20分鐘，220°C～230°C，烘烤18～20分鐘。 ① Bread recipe : 1cup=200ml Bread✖️4 Poolish starter: Bread flour 100g(3/4cup+4tsp） Water 100g（1/2 cup） Instant Yeast 1g（1/4 tsp） Dough： Poolish starter 200g Room temperature Water 220g （1cup+4tsp） Instant Yeast 3g （3/4 tsp） Bread Flour 300g （2+1/2cup） Salt 6g（1tsp） Olive oil 30g（2tbsp） （or cooking oil ） Cheese 50g Black olives 50g Preheat oven 20 minutes 220°C～230°C 18~20 minutes Tips and production process: Polish production: Yeast ➕ water (room temperature), stir to dissolve, sift in flour and stir evenly. Ferment at room temperature for 30 minutes to 1 hour until it reaches 1.5to 2 times its original volume. Place it in the refrigerator to ferment for 10 to 18 hours until it reaches 3 to 4 times its original volume. 🔺 The Polish dough can also be fermented at room temperature for 2.5 to 4 hours after the dough is mixed, until the Polish dough grows to 3 to 4 times its original volume, and then it is ready for use. Dough: 1⃣️Water ➕ Stir and dissolve the yeast, add the Polish flour and stir until it is initially dissolved. Sift in the flour, add salt, and stir evenly until there is almost no dry flour. Add olive oil and stir for 3 to 5 minutes. No oil can be seen and the dough is relatively smooth. 2⃣️Seal the dough and let it rest for 30 minutes for the first time. Stretch and fold the dough for about 2 turns (more than ten times). Stop when the dough becomes tight and collapses. 3⃣️Seal the dough for the second time for 40 minutes. Stretch and fold the dough 1 to 2 times. Stop when the dough becomes tight and collapses. Let the dough rest for 40 minutes the third time. 3⃣️ Grease the baking pan, pour the dough into the baking pan, pull it open as much as possible, sprinkle with diced black olives and diced cheese, fold it with the smooth side facing up, and put it in a basin to ferment. Apply oil to the surface to prevent cling film from sticking to the surface. 4⃣️ Ferment in a warm place for 1 hour until the dough doubles in size. 5⃣️Sprinkle flour on the chopping board to prevent sticking, pour the dough, sprinkle flour on the surface, gently shape the dough into a square shape, cut it into 4 parts, use a scraper to transfer to baking paper (the smooth bottom side of the dough is facing up), shape it into a square shape, with the middle Separate the bread with oil paper, block both sides of the bread with items, and let the dough ferment upward for about 40 minutes to 1 hour. The bread will become larger and there will be small pits when pressed lightly on the surface. It will slowly rebound, which means the fermentation is completed. 6⃣️Before baking, preheat the oven for 20 minutes in advance, at 220°C~230°C, and bake for 18~20 minutes. 第②個麵包食譜 ： 食譜： 麵包2個 烤盤28*37釐米 高筋麵粉 500克 （或中筋麵粉520克） 常溫水 390克 酵母 6克 鹽7克 橄欖油20克 （或食用油） 烘烤： 230°C （或450°F） 23分鐘～25分鐘 製作過程： 1、依次加入水、酵母，一半麵粉，攪拌均勻️加入剩下一半麵粉、鹽，攪拌均勻️，加入橄欖油，攪拌均勻。 此過程大約3分鐘。盡量把麵團攪拌均勻一些。 2、混合材料後，放置30分鐘進行第一次鬆弛。 鬆弛完成後，第一次折疊（折疊2圈） 3、第二次鬆弛30分鐘。️然後進行第二次折疊。（折疊兩圈） 4、第一次基礎發酵。參考：32攝氏度室溫，發酵60～70分鐘。 5、切割整形，在烤盤裡進行第二次發酵發酵。 參考：室溫30～32°C ，發酵50～60分鐘。 ②Bread recipe : Bread *2 Tray size:28*37 cm Bread flour 500g （Or all purpose flour 520g） Room temperature water 390g Instant yeast 6g Salt 7g Olive oil 20g （Or cooking oil ） Baking： 230°C （or 450°F） 23～25 minutes Tips: Production process: 1. Add water, yeast, half of the flour in turn, stir well️Add the remaining half of the flour, salt, stir well️, add olive oil, stir well. This process takes about 3 minutes. Try to mix the dough as evenly as possible. 2. After mixing the materials, let it rest for 30 minutes for the first relaxation. After the relaxation is complete, the first fold (2 folds) 3, the second relaxation for 30 minutes. ️ Then make the second fold. (fold two circles) 4. The first basic fermentation. Reference: 30~32 degrees Celsius room temperature, fermentation 60 to 70 minutes. 5. Cut and shape, and carry out the second fermentation in the baking pan. Reference: Room temperature 30-32°C, fermentation 50-60 minutes. *Tips: Fully preheat the oven for 20 minutes. Spray water about 10 to 20 times. Do not press the air bubbles during shaping