自養酸種❤︎ 小麥胚芽奇亞籽歐包 切片時間到!
The crumb time of "sourdough Wheat Germ Chiaseed Loaf"
感覺烘焙彈性不如預期,原本擔心的烤溫不足和小過發,可能是主要的原因。烤溫不足讓氣孔主要集中於靠近熱源的地方,中心部分小氣孔比較多,但是整體看來,氣孔都有開,所以口感仍然鬆軟有彈性,而且沒有包進特別讓人沮喪的不必要氣孔。我試吃了一片,充滿了焙煎胚芽的香氣,小小的過發讓麵包吃起來有點類似餐包的鬆軟。
為了追求更理想的下一顆麵包,不斷地從每顆出爐的麵包學習到啟示。
明天上傳有關這顆歐包的Youtube影片,歡迎來訂閱。
I'll upload a video about this loaf to Youtube, welcome to subscribe my channel.
https://www.youtube.com/playlist?list=PLpdZBPzDZLzcS3c5OszE2Il5VmhTIi3W9
The crumb looked slightly over-proofed. The dough temperature was a little bit higher than expected at the time of SF#1. Therefore, I decided to switch bulk fermentation place from warm oven to the kitchen counter top at RT@22C after dong SF#1. And load the dough into the fridge right after shaping. I should have shorten the cold retard time or lowered the temperature to 3C.
The oven spring was not good as expected. I think the main reasons are overproofing and inadequate heating in oven. There are some uneven holes around the outer part of loaf and not as stable as "just right". It still tasted good, though. It smelled terrific. I loved the flavor of roasted wheat germ in particular. There are more details about fermentation and process of baking I should pay attention to. Hope the next loaf would be better.
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#Sourdough
#levain
#小麥胚芽
#奇亞籽
#裸麥
#chiaseed
#wheatgerm
#ryeflakes
#天然酵母
#歐包控
#野生酵母
#麵包
#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン
#小麥胚芽奇亞籽歐包
同時也有2部Youtube影片,追蹤數超過236的網紅Jessica Chong-Jhingoree,也在其Youtube影片中提到,Hello! Thanks for stopping by. I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials...
「bulk fermentation time」的推薦目錄:
- 關於bulk fermentation time 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的最佳貼文
- 關於bulk fermentation time 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的精選貼文
- 關於bulk fermentation time 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的精選貼文
- 關於bulk fermentation time 在 Jessica Chong-Jhingoree Youtube 的精選貼文
- 關於bulk fermentation time 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
- 關於bulk fermentation time 在 Fermentation table with fridge-fermentation timings · Issue #159 的評價
- 關於bulk fermentation time 在 How does no-knead bread not overproof? - Seasoned Advice 的評價
- 關於bulk fermentation time 在 Checking all the boxes for me for a full bulk fermentation ... 的評價
- 關於bulk fermentation time 在 Bulk fermentation, explained | King Arthur Baking in 2023 的評價
bulk fermentation time 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的精選貼文
自製酸種 ❤︎原味山茶花狂野歐包 Plain Sourdough loaf ~自家製酵母サワー種カンパーニュ
https://youtu.be/a17MIH9Oid0
I used 100% Pure White Strong Flour (Camellia, Japanese Nissin) and an interesting fermentation strategy for this loaf. Very interesting crumb, full of wild and open, airy holes. The points of bulk fermentation this time is focused on the first two hours right after I incorporated levain into the autolysed dough. The dough temperature has reached up to over 31C before starting lamination. After lamination, I placed the dough on the coolest place in my kitchen in order to lower the dough temperature (DT) to around 20C. DT has dropped to close to Room temperature (RT) 1.5 hour later. After then, the bulk fermentation has been on the counter top at around room temperature 19-20C until I start the cold retard. In addition, I did the preshape and had 30 min bench time before formal shaping.
About this loaf: 有關此麵包:
Step1: mix and fermentolyse 2 hours 混合材料,水合發酵 2小時
White strong flour 240g 日清山茶花カメリア高筋白麵粉 (Protein 蛋白質 11.8%)
Levain (my Nagoya Sourdough) 70g 酸種
water 170cc 水
salt 4g 鹽
malt powder 1g 麥芽精粉
註:建議加入麥芽精粉或是相關烘焙用的麥芽糖精,因為鄉村麵包屬於長時間發酵麵團,少許的麥芽精粉可以補充酵素以維持長時間發酵所需養分。若是沒有麥芽精粉,可以省略不加,但是成品效果各有不同。
Note: about my Nagoya Sourdough: 有關我使用的那古野酸種如下:
https://youtu.be/gONyp2lISFQ
Note:During step1, the dough is in switched off oven with a hot water pot inside) 此階段放置溫暖烤箱中,方法請參考此連結:
https://youtu.be/18NVHCoZlgw
Step2: Lamination and rest for 1.5 hours RT@19C 貼合,室溫19度靜置發酵 1.5小時
(on my kitchen counter,廚房流理台)
Step3: Fold and rest for 1 hours RT@19C 拉折,室溫19度靜置發酵 1小時
(on my kitchen counter,廚房流理台)
Step4: Preshape and bench time 30 min RT@19C 初成形及中間靜置30分鐘
Step5: Shape 成形
Step6: Cold retard in fridge@7C(vegetable drawer) 3 hours + @5C 9 hours 冰箱冷藏發酵7度3小時, 5度9小時
Step7: bake @250C 25min @220 10min switched off oven 10 min.
這次試作,全用100%日清山茶花高筋麵粉(蛋白質11.8),不加其他麵粉,採取不同以往的發酵策略(請看影片中流程),重點如下:
第一:加入酵種後2小時集中發酵力道,之後降至室溫19度。
第二:減少拉折次數。
第三:初成形和中間靜置。
第三:後端提高冷藏溫度,縮短冷藏發酵時間。
出爐,下午切面看看,哇,切開麵包,才知它的「狂野」。把它叫做「山茶花狂野包」。
This loaf's crumb is full of surprise and wildness.
I decided to name it "Camellia Wild"
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#Sourdough
#levain
#Countryboule
#bread
#天然酵母
#歐包控
#野生酵母
#烘焙
#麵包
#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン
#山茶花狂野包
#Cameliaflour
#日清山茶花
#カメリア強力粉
bulk fermentation time 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的精選貼文
自養酸種❤︎蒜香蕃茄鄉村麵包Garlic Sun-Dried Tomato Sourdough loaf 自家製サワー種セミドライトマトカンパーニュ
隨著季節、環境、生活作息的變化,學習如何觀察觀團、調整策略,真是一門深奧的學問。永遠為了下一顆更理想的麵包而努力。
About this Sourdough Loaf:
🍞mix and autolyse 2.5hours DT@19C
White strong flour 220g
wholewheat flour 20g
water 180cc
salt 4g
malt powder 0.5g
🍞Add levian 2hours DT@20C
levain (refreshed and warm) 70g
After adding levain, I put the dough into switched off oven (with a boiling water pot inside) in order to keep the dough temperature controlled around 25C-26C.
https://youtu.be/18NVHCoZlgw
🍞Lamination#1 1hour DT@25C
add tomato (30sec heated by microwave) 40g
🍞Lamination#2 1hour
🍞Shape and rest 1hour
🍞Cold retard in fridge 18hours@5C
🍞Bake @250C lid on 25min @230 lid off 13min, switch off 10min
Note:
Although this loaf was slightly over-proofed, it still tasted good. There are many details I should pay more attention to, including how to control the cold retard time and dough temperature during the bulk fermentation, according to different seasons and ambient environment.
The next loaf will be better, I believe.
#Sourdough
#Sundriedtomato
#Countryboule
#wildyeast
#Garlic
#大蒜
#蕃茄
#tomato
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#セミドライトマト
#カンパーニュ
bulk fermentation time 在 Jessica Chong-Jhingoree Youtube 的精選貼文
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
bulk fermentation time 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
#Pokémon #Pikachu #Ditto #Recipe #ASMR #OddlySatisfying #音フェチ
We had some extra pumpkin and purple sweet potato filling for
Halloween in the refrigerator, so we baked some kneaded pumpkin bread.
Use yellow pumpkin filling for Pikachu bread and purple sweet potato
filling for Ditto's poor transformation into Pikachu!
The ears are dipped in chocolate, making them extra tasty. Please enjoy!
*Recipe* (makes 7 pika!)
1. Add 225 grams of strong flour, 40 grams of pumpkin which is
softened with a microwave oven and the like, 10 grams of sugar, 3
grams of dry yeast, 1 gram of salt, and 135 grams of milk warmed to
body temperature. Then knead it. For pumpkin with high moisture,
please use milk sparingly.
2. Once the dough is gathered, add 15 grams of small cut salt free
butter and knead it.
3. Once the dough is in shape, put it in a bowl thinly coated with
salad oil, and carry out primary fermentation for 40 minutes at 40
degrees. It is completed when doubled in bulk.
4. Degas, divide it into 7 pieces of 40 grams for the face and 14
pieces of 10 grams for the ears, and round them.
5. Cover them with a slightly damp wrung cloth, and take 10 minutes of
bench time.
6. Roll the dough for the face and wrap 20 grams of filling.
7. Place the 6th on the baking sheet, adjust the shape of the dough
for the ears, and stick them.
8. Carry out secondary fermentation for about 30 minutes at 40
degrees. It is completed when it swells to one and a half times.
9. Draw a face with a food pen on the oblate (wafer paper). You can
also draw it with water dissolving a little food dyes.
10. Apply a thin layer of milk to the 8th after the secondary
fermentation, and gently paste the 9th of which unnecessary parts were
cut off.
11. Lower the temperature of the oven preheated to 180 degrees to 140
degrees, and bake the dough for 15 minutes.
12. Once baked, leave it as it is to cool.
13. Melt 100 grams of chocolate, add 7 grams of salad oil to it and
mix them. Salad oil should be at a rate of 7% to chocolate.
14. Coat the ears in the 12th with the 13th.
15. Done! Ditto's face is easy and cute. Song of Ditto https://youtu.be/-gKiKpZ_Rio
冷蔵庫にハロウィン用のかぼちゃ餡と紫芋餡を発見したので
かぼちゃを練り込んで、パン焼きました。
ピカチュウの中には黄色いかぼちゃ餡を、苦手な「へんしん」技でへんてこピカチュウになったメタモンのパンにはメタモン色の紫芋餡を入れました。
チョコレートを付けたから、耳までおいしい、実はちょっとビターなのだ。めしあがれ。
*レシピ*(7ピカ)
1.強力粉 225g、電子レンジなどで やわらかくした かぼちゃ 40g、砂糖 10g、ドライイースト 3g、塩 1g、人肌に温めた 牛乳 135gを加え捏ねる。水分の多いかぼちゃの場合は、牛乳を控えめに入れてください。
2.生地がまとまってきたら、小さく切った無塩バター 15gを加え捏ねる。
3.ひとまとまりになったら、サラダ油を薄くぬったボウルにいれ、40度でおよそ40分、一次発酵させる。2倍に膨らんだら完了。
4.ガス抜きをし、顔用 40gを7個、耳用 10gを14個に分割し、丸める。
5.かたく絞った濡れ布巾をかけて、10分ベンチタイム。
6.顔用生地を伸ばし、餡 20gを包む。
7.天板に6をのせ耳用生地の形を整え、くっつける。
8.40度でおよそ30分、二次発酵させる。1.5倍に膨らんだら完了。
9.オブラートにフードペンで顔を描く。食用色素をほんの少しの水で溶いたものでも描けます。
10.二次発酵が終わった8に牛乳を薄く塗り、余計な部分を切り落とした9をそっと貼り付ける。
11.180度に予熱したオーブンの温度を140度に下げ、15分ほど焼く。
12.焼きあがったらそのまま、冷ましておく。
13.チョコレート 100gを溶かし、サラダ油 7gを加え混ぜる。チョコレートに対して7%の割合のサラダ油。
14.12の耳を13でコーティングする。
15.でけた。メタモンの顔、簡単でかわいい。
【公式】メタモンのうた「モンモンメタモン」https://youtu.be/-gKiKpZ_Rio
bulk fermentation time 在 How does no-knead bread not overproof? - Seasoned Advice 的推薦與評價
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