#智能焗爐vs傳統焗爐
#Sourdough
#毛舜筠
#毛姐廚房
#藍帶廚藝
#TeresaMo毛舜筠官方頻OfficialChannel
健康飲食 • 生活方式 • 工作點滴
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毛姐酸種麵包升級版
材料：
- 麵包粉 400g
- 斯佩爾特麵粉 100g
- 自製天然酵母 100g（50g 全麥發酵劑 + 50g 麵包粉發酵劑）
- 水 350 毫升 (70%)
- 鹽 10g (2%)
- 牛油果油 10ml (2%)
自解法／水合法 (Autolyse):
- 將麵包粉及斯佩爾特麵粉慢速混合
- 蓋著靜置30 - 60分鐘
用焗爐和鑄鐵：
- 用鑄鐵將焗爐預熱至 270°C
- 將麵團放入鑄鐵中，260°C焗20分鐘
- 開蓋再焗 20 分鐘
- 關掉焗爐，在裏面靜置30-60分鐘
使用 Anova 多功能烤箱烘烤：
- 用烤石將焗爐至 250°C（熱力：後方，蒸汽：100%）
- 鋪上牛油紙，將麵團放入焗爐，以 250°C 焗10 分鐘（熱力：後方，蒸汽：100%）
- 將焗爐溫度降至 210°C 並焗 30 分鐘
- 將焗爐溫度降至 200°C（熱力：頂部和底部，蒸汽：關閉）將麵包焗至金黃色 5 分鐘
- 關火，在裏面靜置 30-60 分鐘
Mo's Sourdough Advanced Level
Ingredients:
- Bread flour 400g
- Spelt flour 100g
- Starter 100g (50g wholewheat starter + 50g bread flour starter)
- Water 350ml (70%)
- Salt 10g (2%)
- Avocado oil 10ml (2%)
Autolyse:
- Gently combine the bread flour and the spelt flour
- Cover and rest for 30 - 60mins
Baking w/ oven & cast iron:
- Preheat oven with cast iron to 270°C
- Put the dough into the cast iron and bake at 260°C for 20mins
- Remove the lid and bake for 20mins
- Turn off the heat and allow it to rest inside for 30-60mins
Baking w/ Anova combi-oven (Anova Precision Oven):
- Preheat the oven to 250°C (Heat: Rear, Steam: 100%) with the baking stone
- Put the dough into the oven with parchment paper underneath and bake at 250°C for 10mins (Heat: Rear, Steam: 100%）
- Lower oven’s temperature to 210°C and bake for 30mins
- Lower oven’s temperature to 200°C (Heat: top and bottom,
Steam: off) and brown the dough for 5mins
- Turn off the heat and allow it to rest inside for 30-60mins