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Lᴏᴀғ Nᴜᴍʙᴇʀ 13~16
星期日未夠8:30已經起程去送包包🥰 先去大潭，趁天氣好，去石澳吸下陽光新鮮空氣☀️ 順便食埋個快餐先番歸😆
今次用咗Einkorn flour焗呢轉包包。喺焗爐已經聞到勁麥香🤤食咗嘅朋友話我知，原來呢隻麥味亦帶微酸。我都好想試食一塊呀，可惜4個哨牙刀都全部送出🥺😭 唯有下轉焗俾Coffee妹嗰個扣起一塊俾自己試食😆
#今期玩雕花🌼😁
#Giorilli_Panettone麵團再次實驗.
#鳳梨果干的影響與處理
#純野酵極致麵包
格文連結: https://foodchainunme.blogspot.com/2020/05/giorilli-panettone.html
這篇文我自己覺得要看格文是比較清楚的. 因為是一張圖一張圖的解釋. 其實我另外還有做了一個野酵Einkorn 與 杜蘭小麥粉的麵包. 如果晚一點有時間再來另發一個文( 真的跟這團麵團一起待了一個晚上. 感覺等一下會睡意襲來~~) .
明天就是五旬節假期. 我們都會回婆婆家.
這裡有第一顆受鳳梨乾的酵素影響的切面. 你可以看到比較像蛋糕的感覺. 但其實它是在爐內有長高的. 就是沒有現在這顆煮過的糖漬鳳梨乾來得高. 我真的很想切開這個糖漬鳳梨乾Panettone 看氣孔.
這個Fables de Sucre 的食譜
https://blog.giallozafferano.it/fablesucre/panettone-classico/
會有剩下的一小坨麵團. 我都是放30-35 g 在100 ml 馬芬紙模中. 這次的淋醬是巧克力杏仁. 你可以看到之前的鳳梨酵素在我手上的粉紅愛心馬芬中是影響非常大的. 那個裡面有3塊鳳梨乾. 而我兒子手上的那一顆完全都沒吃到鳳梨乾! 所以麵包的長像有出來....
關於糖漬鳳梨乾....
它是我用二砂及白砂糖熬煮到乾. 然後繼續用65度烤箱烘了一個晚上得到的食材. 蠻黏的. 所以你看到我剛上傳影片上的果乾入麵團做法.
果乾都預先排好在盤子上. 在食譜中有20 g 奶油拿來抹在果乾上. 這樣就比較好混合
文中還有一些對於這顆麵包的發酵時間著墨. 我個人覺得麵粉的影響應該很大. 有的麵粉真的蠻慢發酵的. 雖然都是Manitoba 但是Bongu 的Bread flour 發酵確實比較快. 我的感覺是這樣. 或許你會質疑是不是因為野酵硬種本身的問題. 老實說. 我在做這個麵團時真的非常非常遵守每3小時餵養一次的時間. 而且發酵上也沒有問題. 麵團終溫也控制得不錯.... 我用的是發酵箱......
也找不到甚麼其他問題了....
這個我自己給自己訂的Panettone 練習計畫. 最大的困擾在於不知道對成品怎麼辦XD 我不知道還可以送誰@@
所以我烤鳳梨片時也順便把Panettone 切片烤乾了... 這樣保存就容易很多也不會容易壞掉!
#德疫誌
[Paris bakery / 巴黎麵包店] Sain Boulangerie (for English, please click "see more") 🥐🥖🍞
昨日和從科隆來訪的好友一起在聖馬丁運河附近拜訪了一家我一直想去的麵包店—— Boulangerie Sain。這家麵包店在去年 11 月開幕，主廚 Anthony Courteille 原本是廚師，曾在西班牙五星級飯店餐廳與巴黎知名的二星餐廳 Grand Véfour 工作，後來在 Sain 的原址開了自己的餐廳 Matière A。
之所以從廚師轉向麵包，除了自己的興趣之外，也因為他希望能夠扭轉工業化為麵包業帶來的惡名。他曾在接受巴黎媒體 Le Parisien 的訪問時提到，現在越來越多消費者對麩質過敏，其實正是使用工業化改造麵粉與大量添加物，讓麵包能快速發酵、生產的製程影響。他希望能藉著使用未改造的古老小麥麵粉、天然酵母、長時間發酵、手工揉橄麵糰等傳統麵包工藝，為現代的消費者帶來更健康的選擇。這也是他的麵包店之所以取名為「Sain」（法語中「健康」之意）的緣由。同一個訪問中 Anthony 還提及，自己的父母都是農民，也是工業化要求大量產出的受害者，他特別希望自己的努力能夠重拾麵包素樸且高貴的形象。
他自己以烤過的乾草和浸漬蘋果皮製作天然酵母，維也納麵包類（viennoiserie）則是使用自製的牛奶酵母發酵，麵團的香氣與彈性和一般市售麵包完全不同。Sain Boulangerie 店面雖小，但各種麵包樣樣俱全，招牌大型圓麵包名為「le Saint-Martin」，呼應位於巴黎聖馬丁運河的店址、與成為街坊麵包店的用心；店門口小小的櫃台擺滿了多種早餐與點心麵包與簡單的糕點，如美式餅乾、胡蘿蔔蛋糕、布朗尼、檸檬蛋糕等。後面的架上則有各種能搭配餐點的鹹麵包，Anthony 將自己過去身為廚師的經驗運用在製作麵包上，創作出如能和鬆軟蛋包搭配的蕎麥蘑菇麵包、適合與燻魚搭配的墨魚汁麵包、與清淡起司搭配的黑蒜榛果麵包等，簡直是麵包愛好者的天堂。如果我就住在旁邊，想必也是會經常光顧！
記得點照片看更多細節！ 👇🏻
🔖 延伸閱讀：
高貴的日常－麵包成為巴黎時尚新寵：https://tinyurl.com/y3o5g399
法式甜點關鍵詞－甜點與麵包的分界：https://tinyurl.com/y4cg9uhd
*****
Finally paid a visit yesterday to Sain Boulangerie with a friend of mine from Köln. I’ve been thinking to go for a while but never got time. Sain opened about a year ago. Anthony Couteille, the chef boulanger used to be a cook and has worked at some restaurants at palaces hotels in Spain as well as at Grand Véfour, two Michelin-starred restaurant in Paris. He opened his own restaurant Matière A on the same address which is transformed to Sain Boulangerie last year.
He has decided to become a boulanger not only because bread is a real passion for him but also because he wants to change the bad image the industrial bread has left to the whole profession. In his interview with Le Parisien, he mentions that the modern gluten intolerance and allergy are resulted from the use of modified flours and additives which accelerates the fermentation and production process of the bread. By using non-modified ancient wheat flours, natural yeast, adopting slow fermentation process. and hand-kneading, Anthony wishes to remind consumers that bread could be very healthy. And that is exactly why his bakery is named as “Sain” (“healthy" in French). In that same interview, he also stresses that his parents were farmers during the agricultural industrialisation and became victims of the latter to quickly increase the farm yields. He hopes that his efforts to bring back the traditional craftsmanship would also regain the nobility of bread in our daily lives.
He makes his own yeast out of grilled hay and macerated apple peels. A milk yeast cultivated by himself is used for the viennoiseries which results in an remarkable scent and texture that are completely different from ordinary ones. Though not a big boutique, Sain Boulangerie offers a wide range of bread. The “Saint-Martin”, the signature bread of the bakery combines chestnut flour and grilled einkorn and ancient wheat flowers. Lots of great viennoiseries and simple pastries such as cookies, carrot cakes, brownies, lemon cakes are displayed on the little counter at the storefront, on the shelves behind, savoury bread to go with different dishes are also available. Utilising past experiences as a cuisiner, Anthony has created lots of interesting flavours such as buckwheat and mushroom bread to go with fluffy omelettes, squid ink bread to go with smoked fish, black garlic and hazelnut bread with cheese, etc. A heaven for all the bread lovers indeed! I would definitely become one of the loyal customers f I lived in the neighbourhood!
Click on the photos to find out more! 👇🏻
🔖 To read more on this topic:
Bread is a rising star in Paris: https://tinyurl.com/y3o5g399
The fine line between pastries and bread: https://tinyurl.com/y4cg9uhd
#yingspastryguide #boulangerie #bread #paris #sainboulangerie
