PERFECT OPEN CRUMBS! NO KNEAD! with Lazyman Style. Make Sourdough Baking Simple 如何简单化欧包过程，完美欧包教学 скачать в хорошем качестве

PERFECT OPEN CRUMBS! NO KNEAD! with Lazyman Style. Make Sourdough Baking Simple 如何简单化欧包过程，完美欧包教学

In this video I am showing you the easiest way to make a perfect open crumbs sourdough. I always wanted to make sourdough baking simple and flexible, one of the hardest element which is out of our control is room temperature. This recipe is perfect for those who live in tropical climates which room temperature is alway warm and humid and stays at 29/30C(85F) by following this recipe and steps you will be able to achieve a very professional looking sourdough yet with very less effort and rather simple steps. Recipe: 270g(90%) High Protein Flour 12% protein or above 30g(10%) Medium Protein Flour 225g(75%) Water 45g(15%) Starter (Levain) 6g(2%) Salt 12g(4%) Extra Virgin Olive Oil (EVOO) Steps: 1. Mix all ingredients in a bowl till incorporated, cover and fermentolyse for 60mins. Tips: Prepare a small container and transfer small portion of the incorporated dough in to it to monitor the dough fermentation process. 2. Perform Simple Stretch and Fold, cover for rest 30mins 3. Perform 2nd SF, cover and proof for 2h 30mins. 4. Perform a coil fold to further strengthen dough gluten and eliminates big air pockets in the dough. Cover and continue proof for 60mins. 5. Now we have completed 5hours of bulk fermentation, check in the small container to see the dough has rise to 1.5x - 2.0x if yes the dough is ready to shape. 5.1 - SAME DAY BAKE, Transfer Shaped dough into FREEZER for 60mins, this is to firm up the dough easier for score and cut for oven spring 5.2 - COLD RETARD the dough in the fridge below 4C ideal 8-12 hour. In the video I will be showing you the result from 2 bakes, SameDayBake and bake with 12h cold retard. Thank you and Happy Baking! 在本视频中，我将向您展示最简单的制作完美酸种面包的方法。我一直想让欧巴烘焙变得简单而灵活，我们无法控制的最难的因素之一是室温。 这个食谱非常适合那些居住在热带气候中的人，而且它的步骤也很简单。 食谱： 270g(90%) 高筋面粉 12% 蛋白质或以上 30g(10%) 中筋粉 225g(75%) 水 45g(15%) 酸酵种 (Levain) 6g(2%) 盐 12g(4%) 初榨橄榄油 (EVOO) 步骤： 1. 将所有材料倒入碗中搅拌均匀，盖上盖子发酵60分钟。 小贴士：准备一个小容器，将一小部分加入的面团放入其中以监控面团发酵过程。 2. 进行简单的拉伸和折叠，盖上休息30分钟 3. 进行第 2 次 拉伸折叠，盖上并醒发 2 小时 30 分钟。 4. 线圈折叠（COIL-FOLD）以进一步加强面筋并消除面团中的大气泡。盖上盖子继续发酵 60 分钟。 5. 现在我们已经完成了 5 小时总发酵，检查小容器，看面团已经膨胀到 1.5x - 2.0x，如果是，面团就可以整型了。 5.1 - 当天烘培 SAME DAY BAKE，将整型后的面团转移到冰箱冷冻 60 分钟，这是为了使面团更容易进行烤前切割。 5.2 - 隔天烘培，将面团在低于 4C 的冰箱中冷藏 8-12 小时。 在视频中，我将向您展示 2 次烘焙的结果，SameDayBake 和 12小时冷藏后烘焙。 祝大家烘焙愉快！ Music: Dayspring Musician: Firefl!es Site:    • Firefl!es - Dayspring (Official Audio)