實測！ 超級比一比，特高筋，高筋，中筋，只要水，無需鑄鐵鍋，麵包店的歐式麵包自己做。King Arthur Sir Lancelot vs KA Bread vs KA All Purpose скачать в хорошем качестве

實測！ 超級比一比，特高筋，高筋，中筋，只要水，無需鑄鐵鍋，麵包店的歐式麵包自己做。King Arthur Sir Lancelot vs KA Bread vs KA All Purpose

材料/ingredient: 380g麵粉/3 cups flour 1小匙發粉/1 tsp yeast 1小匙鹽/1 tsp salt 280g常溫水水/1.3 cup room temperature water 210 C - 220 C 烤40分鐘/Bake at 420 F for 40 mins 方法/Steps 混合所有材料直到攪拌盆底沒有乾麵粉/Mix all ingredients together until well combined 將麵團蓋上蓋子，讓麵團醒發6-8小時/Cover the dough with a lid. Rest the dough for at least 6-8 hours with a cover on the mixing bowl (如果室溫低於攝氏28度，麵團不須冷藏/If room temperature is below 80 F, the dough doesn’t have to be placed in the fridge.) 對折麵團2次，把麵整成圓型，再把麵糰放置於另一個發酵盆，等待第二次發酵。/Shape the dough and then transfer the dough to another bowl for the final rise.. (發酵盆裡放置一張烤盤紙/Place a piece of parchment paper into this bowl for the final rise.) 二次發酵1-2小時/Final rise for 1-2 hours 烤箱以210-220 C 預熱/Preheat oven at 420 F 將麵團放置於已預熱的烤箱，烘焙40分鐘/ Put the dough into the oven and bake for 40 mins. 時間/Time: 第一次發酵6-8小時/6-8 hrs 1st proof 第二次發酵1-2小時/1-2 hrs final rise #好食宜居 #特高筋麵粉 #高筋麵粉 #中筋麵粉 #麵粉評比 #歐式麵包 #家用烤箱 #無需鑄鐵鍋 #KingArthurSirLancelot