This video is in Cantonese with English Subtitles. Please scroll down for English description.
這視頻有中文繁體字幕
这视频有中文简体字幕
這片較長，詳細講解我怎樣在家製造天然酵母麵包的各步驟，製作過程主要參考 Bake with Jack 的 Bread Tip 101 (https://youtu.be/vmb0wWKITBQ) ， Jack 是英國一個專業廚師及麵包師，我在他的 YouTube 頻道學到不少做麵包的技巧。
這片配上中文字冪。
這是一個70%水份的麵包，用料:
200g 天然酵母(100%水份即內有100g 麵粉及100g 水)
500g 強力白麵粉
320g 水
2 茶匙鹽
根據 Jack 的時間表:
第一天: 叫醒天然酵母
第二天:
開粉成麵糰，放30分鐘
第一Fold (12 folds)，放2小時
第二Fold (6 folds)，放2小時
第三Fold (6 folds)，放1小時
初步成型，放1小時
最後成型，入發酵籃，入雪櫃
第三天: 焗
發酵籃: 30cm x 15.5cm x 8.5cm
This is a long video, it contains all details of how I make a sourdough at home. I made reference to the Bread Tip 101 (https://youtu.be/vmb0wWKITBQ) of Back with Jack who is a professional chef and baker in the UK, I learnt a lot of bread making skills from his YouTube Channel. This video is in Cantonese with English subtitles.
This is a bread with 70% hydration, ingredients:
200g Sourdough Starter (100% hydration which includes 100g flour and 100g water)
500g Strong Bread Flour
320g Water
2 tps Salt
Time line according to Jack:
Day 1: Wake up my sourdough starter in the evening
Day 2:
Mix my Dough, 30 minutes rest
1st Fold (12 folds), 2 hours rest
2nd Fold (6 folds), 2 hours rest
3rd Fold (6 folds), 1 hour rest
Pre-shape, 1 hour rest
Final shape, into basket, refrigerate
Day 3: Bake
Banneton Basket: 30cm x 15.5cm x 8.5cm
Video of making sourdough starter 製作天然酵母之影片
https://youtu.be/tJic4GyQ8L4
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