Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching 我的法棍成长日记（天然酵种/酸种/鲁邦种）Sourdough Baguettes ｜制作难点解析｜法棍的美味吃法. and this video is uploaded by 山小妮儿LovesBaking at 2021-06-28T14:28:27-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [K3pNfU5hUAA]
| Name | 我的法棍成长日记（天然酵种/酸种/鲁邦种）Sourdough Baguettes ｜制作难点解析｜法棍的美味吃法 |
| Video Uploader | Video From 山小妮儿LovesBaking |
| Upload Date | This Video Uploaded At 28-06-2021 21:28:27 |
| Video Discription | 新鲜出炉的法棍味道非常香，忍不住在家尝试。看似普通的一根棍子，食材简单到只有面粉、水、盐、酵头，但是如何把它做得既好看又好吃呢，今天的视频就是想分享一下我在家做天然酵种法棍的经历，会详细说到发酵、整形、烤制这三部分内容，希望对你有小小的启发。 配方： 2根法棍 T65面粉 250g （或者用高筋粉搭配筋度低一点的面粉） 酵头 75g 水 175g（其中10g后加） 海盐 5g 1，活跃的酵头加入水和面粉混匀，静置30分钟。 2，加入盐，静置30分钟。 3，拉伸折叠3-4次，间隔40分钟。室温（69-72华氏度/20-22摄氏度）发酵约4.5-6小时。 4，放入冰箱冷藏12小时以上。 5，第二天取出面团，直接分割成两份，每份约250g，预整形。松弛15-20分钟。 6，整形。最后发酵约1小时。同时预热烤箱500F/260C。 7，割包。 8，烤制。制造蒸汽，500F/260C烤10分钟，降温至450F/230C再烤10分钟。 2 Baguettes T65 flour 250g Levain 75g water 175g sea salt 5g 1. Dissolve levain in the water, and then mix in flour. Rest 30 minutes. 2.Mix in sea salt. Rest 30 minutes. 3. 3-4 sets of Stretch and folds, bulk fermentation 4.5-6hours. 4. Put the dough into fridge over night. 5. The next day. Divide into 2, pre shape and rest 15-20 minutes. 6. Shape to baguette. Final proof for 1 hour. Preheat the oven at 500F/260C. 7. Using a lame, make 3-4 slashes into each piece of dough. 8. Bake for 10 minutes with steam at 500F/260C then 10 minutes at 450F/230C without steam. [K3pNfU5hUAA] |
| Category | Howto & Style |
| Tags | sourdough | baguette | levain | 天然酵种 | 法棍 |
