大孔洞天然酵種拖鞋巧巴達歐式麵包 2/2 Holey Big Holes Ciabatta Sour Dough Artisan Bread скачать в хорошем качестве

大孔洞天然酵種拖鞋巧巴達歐式麵包 2/2 Holey Big Holes Ciabatta Sour Dough Artisan Bread

詳情請移駕 for detail, please visit http://maobaocun.blogspot.com/2014/11... 660g 自製天然酵種 sour dough 670g 高筋麵粉 bread flour 20g 鹽 salt 5g 大麥精 diastatic barley malt 2g 速酵 instant yeast 400g 冰水 ice water (or 460g 番茄汁 tomato juice) 60g 橄欖油 olive oil 25C 2小時 2hours 拉折翻面 Stretch and fold 25C 1小時 1hour 拉折翻面 Stretch and fold 室溫(68F) 發到2-3倍. rise at room temp 2~3 fold 烤箱預熱290℃ 加石板火山石至少90分鐘 Preheat oven with baking stone and lava stone at least 90 min at 290℃ 翻面分割﹐ flip over, divide to 15 portions 室溫30分鐘後發, final rise 30 min at room temp 加一杯沸水在火山石上，Add 1 cup boiling water to the lava stone (very careful) 下火260℃ 8分鐘 ， bake 260℃ 8 min 取出火山石，旋風230℃ 8分鐘 Remove lava stone, convection bake 230 ℃ 8 min