「素食」解放双手，实现面包自由，人人都可做的波兰种黑麦欧包 |【Vegan】Homemade Polish Rye Bread скачать в хорошем качестве

「素食」解放双手，实现面包自由，人人都可做的波兰种黑麦欧包 |【Vegan】Homemade Polish Rye Bread

这是一款能当早餐的无油无糖的黑麦面包，我经常做来吃，做好后搭配三明治这些很快就能吃上。通常我会使用波兰种来制作，波兰种是一种比较方便的酵种，之所有叫波兰种是因为起源于波兰，很多面包店都有用到它。 波兰种是一种很湿润的酵种，用很少的酵母长时间发酵而成，酵种可以改善面包的味道和质地，延长面包老化的时间，你可以理解成中国常用的“老面”，它能让你的面包更有风味！比起“天然酵种”，波兰种的性价比更高，因为它几乎不会失败，也不用喂养，但又会有天然面包的风味。 Ingredients/材料: 波兰种/ Starter： 高筋面粉 100g Bread Flour 冷水 100g Cold Water 酵母 0.7g Yeast 主面团/Dough： 黑麦面粉 120g Rye Flour 高筋面粉 80g Bread Flour 冷水 120g Cold Water 海盐 3g（普通盐减半）3g Sea Salt (use half if you are using other type of salt) 波兰种 200g Starter(from above) TIPS： 1. About kneading: The dough has high water content, so don't knead it by hand. The folding kneading method used in the video is to use a silicone spatula to fold again and again, and then let it rest for 30 minutes to allow gluten to form naturally. Repeat this step 4-5 times. Of course, you have to have plenty of time. It is best to make it during holidays. Make sure the room temperature won't exceed 25 degrees celsius. 1.关于揉面：面团含水量比较大，千万不要用手揉，视频里用的折叠揉面法，是用硅胶铲上下左右依次折叠然后静置30分钟是为了让面筋自然形成，这个步骤要重复4-5次，依次是30,60,90,120,150，当然你时间要充裕，最好假期制作，揉面时还可以干其他事，就翻个10秒钟而已，但室温不要超过25度，避免室温过高提前发酵。 2.How to store: Be sure to let it cool down for 1-2 hours before cutting, waiting for the gluten to stabilize. Cutting too early will cause the bread to be very dry. Put it in a zip bag after slicing. When eating spread some water and bake it in a preheated 180 degree oven for 2-4 minutes. You can make a sandwich or PB&J. 2.如何保存：一定要放凉1-2个小时再切，要等面包组织稳定，过早切热量散发太快会导致面包太干，切片后放入保鲜袋排除空气密封，吃的时候取一块碰点水，在预热180度的烤箱里烤2-4分钟就好，你可以做三明治或是抹坚果酱都可以。 3. The benefits of overnight fermentation: the secondary fermentation adopts overnight refrigeration and slow fermentation to extend the fermentation time so the bread will have more aroma and flavor. If you feel that overnight fermentation is troublesome, you can also use direct fermentation, depending on your own situation. 3.隔夜发酵的好处：二次发酵采用隔夜冷藏慢发酵法是为了延长发酵时间，更好的唤醒谷物的香气和风味，比起快速发酵的面包风味要好吃太多,但注意不要发酵过头。如果觉得隔夜发酵麻烦也可以两次都用直接发酵，根据自己的情况来。 4. The role of the cast iron: The cast iron here is to create a steam environment, so that the bread is moist and soft, and the outer skin is more crumbly. It’s okay to put it on a baking tray. 4.铸铁锅的作用：铸铁锅是为了营造一个蒸汽环境，让面包内部组织湿润柔软外皮更碎脆，如果没有也可以用石板，然后预热后底部烤盘倒点水形成蒸汽也可以有同样的效果，没有石板就放在烤盘上也没关系。 我的IG: chusvegans Don't forget to follow me on Instagram: chusvegans My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it. My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place! 喜欢我的视频请点赞，订阅并打开小铃铛，可以第一时间看到我的视频。 Turn on the notification and be the first to watch my videos 每周更新 New Video Every Week 【Chu’s Vegan, Choose Vegan】 © Copyright by Chu’s Vegan #ChusVegan#Vegan#素食