酸種麵包 Mo's Sourdough ✨ 升級版 ｜智能焗爐 vs. 焗爐大比拼 Anova vs. Cast Iron + Oven | MoMoments Ep.35 скачать в хорошем качестве

酸種麵包 Mo's Sourdough ✨ 升級版 ｜智能焗爐 vs. 焗爐大比拼 Anova vs. Cast Iron + Oven | MoMoments Ep.35

#智能焗爐vs傳統焗爐 #Sourdough #毛舜筠 #毛姐廚房 #藍帶廚藝 #TeresaMo毛舜筠官方頻OfficialChannel 健康飲食 • 生活方式 • 工作點滴 請留言，按讚，訂閱同分享 ❤️ Comment, like, subscribe, and share to follow our lifestyle tips to stay healthy and get that glow from inside and out! ❤️ 毛姐酸種麵包升級版 材料： 麵包粉 400g 斯佩爾特麵粉 100g 自製天然酵母 100g（50g 全麥發酵劑 + 50g 麵包粉發酵劑） 水 350 毫升 (70%) 鹽 10g (2%) 牛油果油 10ml (2%) 自解法／水合法 (Autolyse): 將麵包粉及斯佩爾特麵粉慢速混合 蓋著靜置30 - 60分鐘 用焗爐和鑄鐵： 用鑄鐵將焗爐預熱至 270°C 將麵團放入鑄鐵中，260°C焗20分鐘 開蓋再焗 20 分鐘 關掉焗爐，在裏面靜置30-60分鐘 使用 Anova 多功能烤箱烘烤： 用烤石將焗爐至 250°C（熱力：後方，蒸汽：100%） 鋪上牛油紙，將麵團放入焗爐，以 250°C 焗10 分鐘（熱力：後方，蒸汽：100%） 將焗爐溫度降至 210°C 並焗 30 分鐘 將焗爐溫度降至 200°C（熱力：頂部和底部，蒸汽：關閉）將麵包焗至金黃色 5 分鐘 關火，在裏面靜置 30-60 分鐘 Mo's Sourdough Advanced Level Ingredients: - Bread flour 400g Spelt flour 100g - Starter 100g (50g wholewheat starter + 50g bread flour starter) Water 350ml (70%) - Salt 10g (2%) - Avocado oil 10ml (2%) Autolyse: Gently combine the bread flour and the spelt flour Cover and rest for 30 - 60mins Baking w/ oven & cast iron: - Preheat oven with cast iron to 270°C - Put the dough into the cast iron and bake at 260°C for 20mins - Remove the lid and bake for 20mins - Turn off the heat and allow it to rest inside for 30-60mins Baking w/ Anova combi-oven (Anova Precision Oven): Preheat the oven to 250°C (Heat: Rear, Steam: 100%) with the baking stone - Put the dough into the oven with parchment paper underneath and bake at 250°C for 10mins (Heat: Rear, Steam: 100%） - Lower oven’s temperature to 210°C and bake for 30mins - Lower oven’s temperature to 200°C (Heat: top and bottom, Steam: off) and brown the dough for 5mins - Turn off the heat and allow it to rest inside for 30-60mins