(Please scroll down for English Description)
這片較長，詳細講解我怎樣製造酸種法國麵包法棍各步驟。好耐冇整法包，今次做酸種法包。
4條法棍材料：
高筋麵粉 500g
酸種 200g
鹽 15g
水 320g
時間表:
第一天: 叫醒(餵養)酸種
第二天:
開粉成麵糰，放30分鐘
做五次伸展及複摺，每次隔30分鐘
第五次後放60到90分鐘發酵
初步成型，放30到60分鐘第二次發酵
分4份，成球型，休息10分鐘
最後成型，休息 30 分鐘
220C 焗 30 分鐘
This is a long video, it contains all details. It has been a long time not make baguette, this time I make sourdough baguettes.
Ingredients for 4 baguettes:
Strong Bread Flour 500g
Sourdough Starter 200g
Salt 15g
Water 320g
Time Table:
Day 1: Wake up (Feed) Sourdough Starter
Day 2:
Mix the dough, rest for 30 minutes
Make 5 times stretch & fold with half an hour interval
After 5th stretch & fold, rest for 60 to 90 minutes for bulk fermentation (1st proof)
Pre-shape and rest for 30 to 60 minutes (2nd proof)
Divide to 4 parts, form ball shape, rest for 10 minutes
Final shape, rest for 30 minutes
220C bake for 30 minutes
Video of making sourdough starter 製作天然酵母(酸種)之影片
https://youtu.be/tJic4GyQ8L4
This video is in Cantonese with English subtitles.
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