#Sourdough
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MO'S SOURDOUGH RECIPE
Mo's Sourdough Starter 零浪費天然酵母： https://youtu.be/ItXaLUQnhRA
步驟1 ~ 餵食酸麵種
● 用 1:1:1 比例餵食酸麵種
● 來自自製天然酵母的”Mother” 酸麵種40克，黑麥粉20克+高筋麵包粉20克，水40克
● 攪均，蓋上一塊粗棉布，然後等它發漲至兩倍(約4-5小時)
步驟2~ 酸種包正式製作過程
第一天
食材 :
1. 水 350ml
2. 酸麵種 100克
3. 高筋麵包粉 350g
4. Einkorn麵粉 100g
5. Spelt麵粉 50克
6. 鹽10g
(**可以用全麥麵粉代替Einkorn麵粉和Spelt麵粉)
方法 :
● 混合水和酸麵種
● 加入所有麵粉和鹽
● 充分混合所有成分
● 蓋着靜置 1小時
● 開始”伸展並折疊”麵團，共3次，每次相隔30分鐘
● 將麵團塑型並放入籃子
● 用保鮮膜或浴帽蓋住它，移去冰箱中放置過夜(8-12小時)
第二天
● 將帶蓋的鑄鐵鍋放入烤箱
● 預熱烤箱1小時, 260°C
● 將麵團從冰箱中移出
● 放在牛油紙上
● 刀片在麵團上𠝹一刀
● 取出預熱的鑄鐵鍋，將麵團和牛油紙一併放入鑄鐵鍋中
● 蓋好後放回烤箱
● 在260°C下烘焗20分鐘
● 打開蓋子，在220°C烘焗20分鐘
● 將焗好的麵團移到架子上，靜置15-30分鐘，然後再切開。
Step 1 ~ Prepare the levain
● 1:1:1 (40g of starter from the Mother, Rye Flour 20g + Bread Flour 20g, Water 40g)
● Mix well, cover it with a piece of cheesecloth and rubber band, wait until it rises to double (about 4-5 hours)
Step 2 ~ Making of the Sourdough
DAY 1
Ingredients :
1. Water 350ml
2. Levain 100g
3. Bread Flour 350g
4. Einkorn Flour 100g
5. Spelt Flour 50g
6. Salt 10g
(**Can replace Einkorn Flour & Spelt Flour with WholeWheat Flour)
Method :
● Mix water and levain
● Add in all the flour and salt
● Mix all the ingredients well
● Leave it covered for 1 hour
● 3 sets of “Stretch and fold” the dough and wait 30 mins between sets.
● Shape the dough and put it into the basket
● Cover it with cling film or shower cap and let it rest in the fridge overnight (8-12 hours)
DAY 2
● Place the covered iron cast pan into the oven
● Preheat the oven to 260°C for 1 hour before baking
● Move the dough from the fridge
● Place it on a parchment paper
● Score the dough
● Take the preheated iron cast out and place the dough with the parchment paper into the iron cast pan
● cover and bring it back to the oven
● bake it at 260°C for 20mins
● Open the lid and bake at 220°C for another 20mins
● Move the baked sourdough to a rack and let it cool down for 15-30 mins before cutting.
#毛舜筠 #林佑蔚 #陳宇琛 #酸種麵包 #Sourdough