關於 bulk fermentation ，我們在網路上蒐集到這些相關的討論、資訊與評價

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關於bulk fermentation 在 PassionTimes 熱血時報 Facebook 的精選貼文
關於bulk fermentation 在 PassionTimes 熱血時報 Facebook 的精選貼文
關於bulk fermentation 在 PassionTimes 熱血時報 Facebook 的最佳解答

關於bulk fermentation 在 Jessica Chong-Jhingoree Youtube 的最讚貼文
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關於bulk fermentation 在 Bulk fermentation, explained | King Arthur Flour - Pinterest 的評價
關於bulk fermentation 在 Is there any reason you cannot bulk ferment in the banneton 的評價
關於bulk fermentation 在 Fermentation table with fridge-fermentation timings · Issue #159 的評價
關於bulk fermentation 在 12-hour fermentation makes dough wetter - Seasoned Advice 的評價

bulk fermentation 在 PassionTimes 熱血時報 Facebook 的精選貼文

2021-08-19 15:21:09 有 6 人按讚

【SOT Coffee Roaster - 最新Cold Brew及咖啡豆套裝經已上架】

【二週年優惠月】
本月每單購買 HKD 800 以上（包括各每月訂購計劃），可得 SOT 自家設計、由擁有 125 年製罐經驗的「加藤製作所」生產、日本職人手工塗裝的咖啡罐一個（日本本店限定，不會獨立發售）。

1.
哥倫比亞考卡省天堂莊園雙重厭氧發酵處理法咖啡豆 - 玫瑰花茶 100克
Colombia Cauca El Paraiso "Rose Tea" 100g

載譽歸來！哥倫比亞咖啡豆史上投標價最高紀錄、極旱有「實驗性」咖啡豆。以密封容器先進行全果厭氧發酵 24小時，去果皮之後，再進行36小時的帶果肉厭氧發酵，所以稱之為雙重厭氧發酵處理法。上次由本店烘焙的「蜜桃茶」風味批次由 CoffeeReview 評為 96 分，本批次為「玫瑰花茶」風味，混合花茶香、蜜瓜和蜜桃的香氣，Aftertaste 更長。

熱血Marketplace價：$150
購買連結：https://bit.ly/3xE86lW

2.
哥倫比亞考卡省天堂莊園雙重厭氧發酵處理法咖啡豆 - 玫瑰花茶 200克
Colombia Cauca El Paraiso "Rose Tea" 200g

載譽歸來！哥倫比亞咖啡豆史上投標價最高紀錄、極旱有「實驗性」咖啡豆。以密封容器先進行全果厭氧發酵 24小時，去果皮之後，再進行36小時的帶果肉厭氧發酵，所以稱之為雙重厭氧發酵處理法。上次由本店烘焙的「蜜桃茶」風味批次由 CoffeeReview 評為 96 分，本批次為「玫瑰花茶」風味，混合花茶香、蜜瓜和蜜桃的香氣，Aftertaste 更長。

熱血Marketplace價：$290
購買連結：https://bit.ly/3lM1uQ8

3.
哥倫比亞自然莊園 Wush Wush 動態發酵處理法咖啡豆 100克
Colombia La Natura Wush Wush Dynamic Fermentation 100g

由 Colors of Nature 株式会社在哥倫比亞營運的 La Natura 農場組合出品，被譽為有望挑戰 Geisha 種的新晉咖啡豆 Wush Wush 品種，再經過十多種酵母 72 小時的反覆熟成發酵、及長達 62 日乾燥期、該会社獨家的「動態發酵法」處理，在輕度烘焙後，充滿貴腐酒、菠蘿、布冧豐富的水果口味。

熱血Marketplace價：$150
購買連結：https://bit.ly/3xCwKmB

4.
哥倫比亞自然莊園 Wush Wush 動態發酵處理法咖啡豆 200克
Colombia La Natura Wush Wush Dynamic Fermentation 200g

由 Colors of Nature 株式会社在哥倫比亞營運的 La Natura 農場組合出品，被譽為有望挑戰 Geisha 種的新晉咖啡豆 Wush Wush 品種，再經過十多種酵母 72 小時的反覆熟成發酵、及長達 62 日乾燥期、該会社獨家的「動態發酵法」處理，在輕度烘焙後，充滿貴腐酒、菠蘿、布冧豐富的水果口味。

熱血Marketplace價：$290
購買連結：https://bit.ly/3xxahYq

5.
02 Mild Blend
日式柔和口味綜合豆 1KG BULK PACK

使用危地馬拉聖阿古斯丁COE 受賞農場的單一來源豆為主調。蘋果、杏、櫻桃口感均衡，帶有苦味、酸度和甜味。口感順滑。隨著溫度變化，可以在甜度中享受蘋果和櫻桃等淡淡的水果味。餘味香濃，優雅。

*圖中貨品為：
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 1KG BULK PACK
與本產品包裝基本一致。
而標籤貼紙隨內容物不同會有所變更，上圖僅供參考。

熱血Marketplace價：$590
購買連結：https://bit.ly/3yBWEIw

6.
03 Dark Blend
深烘焙口味綜合豆 1KG BULK PACK

哥倫比亞咖啡豆，加入印尼蘇門答臘曼特寧，
強而有力深度咖啡，每天提神醒腦

*圖中貨品為：
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 1KG BULK PACK
與本產品包裝基本一致。
而標籤貼紙隨內容物不同會有所變更，上圖僅供參考。

熱血Marketplace價：$590
購買連結：https://bit.ly/2VBNwWc

7.
Ethiopia Guji Uraga Gomoro G1 Natural
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 1KG BULK PACK

近年備受注目的新品質產區 Guji，這款日曬豆令人耳目一新的味道，入口可感受到濃厚的檸檬草香氣、水果甜味，而餘韻則偏向朱古力的柔和甜味。

熱血Marketplace價：$788
購買連結：https://bit.ly/2VGY3Pn

8.
COLD BREW PACK LIGHT 輕烘焙冷泡咖啡包

套裝包括：
50g x 3 pack (每包可沖 600~800ml 咖啡)

使用 Ethiopia Alaka Natural 埃塞俄比亞阿拉卡日曬豆，是業界有名、獲奬無數的「METAD」社出品，有如檸檬茶的優雅香氣，緊隨其後的是柑橘多汁的酸度和蜂蜜般的甜味。

熱血Marketplace價：$120
購買連結：https://bit.ly/3CvWJQr

9.
COLD BREW PACK DARK 深烘焙冷泡咖啡包

套裝包括：
50g x 3 pack (每包可沖 600~800ml 咖啡)

使用 SOT 03 深烘焙口味綜合豆。哥倫比亞咖啡豆，加入印尼蘇門答臘曼特寧，
強而有力深度咖啡，每天提神醒腦。

熱血Marketplace價：$120
購買連結：https://bit.ly/3fMD1Gl

Tags: bulk fermentation

PassionTimes 熱血時報

About author

熱血時報，熱血時代熱血時報 Passiontimes.hk，是一個多媒體平台，報紙、網台、社會行動，全方位結合。我們辦媒體，不單為了讓自己可以發聲，也希望為更多不同聲音爭取更廣闊的發聲空間。曾幾何時，主流傳媒是我們信賴的第四權力；曾幾何時，言論自由是讓我們感到自豪的香港價值。然而，一切已成為過去式。在這個赤化的年代，洗腦的年代，資訊泛濫，卻偏偏充斥著謊言與詭辯，我們迷失在詐騙的謊言羅網之中。要衝破這個謊言的羅網，我們需要一把熱血之劍！做人，最緊要正直，做媒體，也是同樣道理。正直，就是《熱血時報》的宗旨。讓我們用正直衝破羅網，迎接一個熱血時代。 Twitter : https://twitter.com/Passiontimes Livestream: http://new.livestream.com/pt/events/1857932 YouTube: https://www.youtube.com/user/PassionTimesify instagram https://www.instagram.com/passiontimes/

熱血製造，最強頻道 http://www.passiontimes.hk ※ 各類新聞稿、採訪通知及投稿，請電郵至 : [email protected]

bulk fermentation 在 PassionTimes 熱血時報 Facebook 的精選貼文

By PassionTimes 熱血時報

2021-08-09 16:03:45 有 4 人按讚

Tags: bulk fermentation

PassionTimes 熱血時報

About author

熱血製造，最強頻道 http://www.passiontimes.hk ※ 各類新聞稿、採訪通知及投稿，請電郵至 : [email protected]

bulk fermentation 在 PassionTimes 熱血時報 Facebook 的最佳解答

By PassionTimes 熱血時報

2021-08-08 18:00:24 有 5 人按讚

【好人經濟限時優惠預告】
聽日好人經濟嘅限時優惠包括：萬應雜貨店嘅海味禮盒及套裝、SOT Coffee Roaster嘅咖啡產品套裝。
留意SOT Coffee Roaster開店兩週年，今個月買滿$800有SOT Coffee Roaster嘅咖啡罐送呀。
聽日(9/8)中午十二點至兩點，記得留意【好人經濟】
※產品介紹請參閱附加圖片
——————————
熱血時報免費台直播：https://bit.ly/2FFJV1m
好人經濟節目限時優惠：https://bit.ly/33K3qxG
熱血網店：https://bit.ly/3hIvs1H
Zeiton好人經濟專頁：https://bit.ly/3iLI9tP
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
萬應雜貨店
1.
紅燒鮑魚花菇禮盒
套裝包括：
即食6頭紅燒鮑魚 x2罐
特選白花菇皇 300g(半斤)
熱血Marketplace價：$530
限時優惠價：$488
2.
尊貴花膠禮盒
套裝包括：
日本S級原粒瑤柱 250g
精選20頭花膠筒 180g
一口飛龍原木花菇 75g
熱血Marketplace價：$1238
限時優惠價：$1188
3.
至鮮三寶禮盒
套裝包括：
一口飛龍原木花菇 200g
巨無霸泰國海虎蝦乾 150g
XL size原隻美國響螺乾 200g
熱血Marketplace價：$648
限時優惠價：$588
4.
百搭佳餚禮盒
套裝包括：
日本S級原粒瑤柱 250g
一口飛龍原木花菇200g
雲南一級姬松茸75g
特選金磚大黃耳105g
XL size原隻美國響螺乾200g
熱血Marketplace價：$868
限時優惠價：$800
5.
精緻菇菌禮盒
套裝包括：
西藏野生羊肚菌 37.8g(1兩)
雲南一級姬松茸 75g
一口飛龍原木花菇 200g
西藏野生雞樅菌 37.5g
特選金磚大黃耳 105g
熱血Marketplace價：$750
限時優惠價：$728
6.
養顏靚靚桃膠組合孖裝
套裝包括：
珍品大桃膠75g(2兩) X2
特選紅棗約20粒 (約60g)X2
寧夏貢品杞子30g X2
泰國頂級桂圓肉30g X2
熱血Marketplace價：$148
限時優惠價：$138

＝＝＝＝＝＝＝＝＝＝＝＝＝
SOT Coffee Roaster
【二週年優惠月】
本月每單購買 HKD 800 以上（包括各每月訂購計劃），可得 SOT 自家設計、由擁有 125 年製罐經驗的「加藤製作所」生產、日本職人手工塗裝的咖啡罐一個（日本本店限定，不會獨立發售）。
1.
哥倫比亞考卡省天堂莊園雙重厭氧發酵處理法咖啡豆 - 玫瑰花茶 100克
Colombia Cauca El Paraiso "Rose Tea" 100g
載譽歸來！哥倫比亞咖啡豆史上投標價最高紀錄、極旱有「實驗性」咖啡豆。以密封容器先進行全果厭氧發酵 24小時，去果皮之後，再進行36小時的帶果肉厭氧發酵，所以稱之為雙重厭氧發酵處理法。上次由本店烘焙的「蜜桃茶」風味批次由 CoffeeReview 評為 96 分，本批次為「玫瑰花茶」風味，混合花茶香、蜜瓜和蜜桃的香氣，Aftertaste 更長。
熱血Marketplace價：$150
限時優惠價：$145
2.
哥倫比亞考卡省天堂莊園雙重厭氧發酵處理法咖啡豆 - 玫瑰花茶 200克
Colombia Cauca El Paraiso "Rose Tea" 200g
載譽歸來！哥倫比亞咖啡豆史上投標價最高紀錄、極旱有「實驗性」咖啡豆。以密封容器先進行全果厭氧發酵 24小時，去果皮之後，再進行36小時的帶果肉厭氧發酵，所以稱之為雙重厭氧發酵處理法。上次由本店烘焙的「蜜桃茶」風味批次由 CoffeeReview 評為 96 分，本批次為「玫瑰花茶」風味，混合花茶香、蜜瓜和蜜桃的香氣，Aftertaste 更長。
熱血Marketplace價：$290
限時優惠價：$280
3.
哥倫比亞自然莊園 Wush Wush 動態發酵處理法咖啡豆 100克
Colombia La Natura Wush Wush Dynamic Fermentation 100g
由 Colors of Nature 株式会社在哥倫比亞營運的 La Natura 農場組合出品，被譽為有望挑戰 Geisha 種的新晉咖啡豆 Wush Wush 品種，再經過十多種酵母 72 小時的反覆熟成發酵、及長達 62 日乾燥期、該会社獨家的「動態發酵法」處理，在輕度烘焙後，充滿貴腐酒、菠蘿、布冧豐富的水果口味。
熱血Marketplace價：$150
限時優惠價：$145
4.
哥倫比亞自然莊園 Wush Wush 動態發酵處理法咖啡豆 200克
Colombia La Natura Wush Wush Dynamic Fermentation 200g
由 Colors of Nature 株式会社在哥倫比亞營運的 La Natura 農場組合出品，被譽為有望挑戰 Geisha 種的新晉咖啡豆 Wush Wush 品種，再經過十多種酵母 72 小時的反覆熟成發酵、及長達 62 日乾燥期、該会社獨家的「動態發酵法」處理，在輕度烘焙後，充滿貴腐酒、菠蘿、布冧豐富的水果口味。
熱血Marketplace價：$290
限時優惠價：$280
5.
02 Mild Blend
日式柔和口味綜合豆 1KG BULK PACK
使用危地馬拉聖阿古斯丁COE 受賞農場的單一來源豆為主調。蘋果、杏、櫻桃口感均衡，帶有苦味、酸度和甜味。口感順滑。隨著溫度變化，可以在甜度中享受蘋果和櫻桃等淡淡的水果味。餘味香濃，優雅。
*圖中貨品為：
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 1KG BULK PACK
與本產品包裝基本一致。
而標籤貼紙隨內容物不同會有所變更，上圖僅供參考。
熱血Marketplace價：$590
限時優惠價：$578
6.
03 Dark Blend
深烘焙口味綜合豆 1KG BULK PACK
哥倫比亞咖啡豆，加入印尼蘇門答臘曼特寧，
強而有力深度咖啡，每天提神醒腦
*圖中貨品為：
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 1KG BULK PACK
與本產品包裝基本一致。
而標籤貼紙隨內容物不同會有所變更，上圖僅供參考。
熱血Marketplace價：$590
限時優惠價：$578
7.
Ethiopia Guji Uraga Gomoro G1 Natural
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 1KG BULK PACK
近年備受注目的新品質產區 Guji，這款日曬豆令人耳目一新的味道，入口可感受到濃厚的檸檬草香氣、水果甜味，而餘韻則偏向朱古力的柔和甜味。
熱血Marketplace價：$788
限時優惠價：$768
8.
COLD BREW PACK LIGHT 輕烘焙冷泡咖啡包
套裝包括：
50g x 3 pack (每包可沖 600~800ml 咖啡)
使用 Ethiopia Alaka Natural 埃塞俄比亞阿拉卡日曬豆，是業界有名、獲奬無數的「METAD」社出品，有如檸檬茶的優雅香氣，緊隨其後的是柑橘多汁的酸度和蜂蜜般的甜味。
熱血Marketplace價：$120
限時優惠價：$113
9.
COLD BREW PACK DARK 深烘焙冷泡咖啡包
套裝包括：
50g x 3 pack (每包可沖 600~800ml 咖啡)
使用 SOT 03 深烘焙口味綜合豆。哥倫比亞咖啡豆，加入印尼蘇門答臘曼特寧，
強而有力深度咖啡，每天提神醒腦。
熱血Marketplace價：$120
限時優惠價：$113
10.
Brazil Guariroba Anaerobic 巴西瓜里巴厭氧雙重厭氧發酵
檸檬草、柑橘和生薑散發出令人耳目一新的味道
瓜裡洛娃農場（Guarilova Farm）曾於2016年得到巴西 COE 第一名，採用精心挑選的成熟果實。用水清洗果實後，放入裝有天然酵母密封，取出再加入木桶發酵，共 192 小時的「雙重發酵」以促進乳酸菌和酒精的發酵，再乾燥28日。散發出令人愉悅的柑橘和堅果香氣。
a.
Brazil Guariroba Anaerobic 100g
巴西瓜里巴厭氧雙重厭氧發酵 100克
熱血Marketplace價：$225
限時優惠價：$218
b.
Brazil Guariroba Anaerobic 200g
巴西瓜里巴厭氧雙重厭氧發酵 200g
熱血Marketplace價：$445
限時優惠價：$428
11.
Ethiopia Guji Uraga Gomoro G1 Natural
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬
近年備受注目的新品質產區 Guji，這款日曬豆令人耳目一新的味道，入口可感受到濃厚的檸檬草香氣、水果甜味，而餘韻則偏向朱古力的柔和甜味。
a.
Ethiopia Guji Uraga Gomoro G1 Natural 100g
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 100克
熱血Marketplace價：$98
限時優惠價：$94
b.
Ethiopia Guji Uraga Gomoro G1 Natural 200g
埃塞俄比亞古吉烏拉嘎谷慕拉 G1日曬 200克
熱血Marketplace價：$196
限時優惠價：$188
12.
Kenya Kiandu AB 肯雅尼耶利安度 AB 200克
肯雅著名產區尼耶利位於阿布戴爾 (Aberdare) 山脈往肯亞山 (Mt. Kenya) 之間的地岬，平均海拔超過1500公尺，土質肥沃，為肯亞重要的精品咖啡產區。
Kiandu 處理廠附近五個村落都將當日手採的成熟咖啡櫻桃送至這裡處理。利用清澈的河水進行水洗發酵以突顯明亮乾淨的風味，再放在「非洲棚架」上日曬乾燥，讓熾熱的陽光均勻降低含水率。細膩的處理作業是 Kiandu 處理廠對咖啡品質的承諾，並且提供農場改良補助、技術輔導與孩童學費借貸，努力改善當地農民生活，致力於生產更好的咖啡。中烘焙帶優雅而有後勁的甜味，多汁柑橘的清新舒適感。
熱血Marketplace價：$196
限時優惠價：$188
13.
Kenya Gathaithi AB 肯雅尼耶利加薩西 AB 200克
肯雅著名產區尼耶利位於阿布戴爾 (Aberdare) 山脈往肯亞山 (Mt. Kenya) 之間的地岬，平均海拔超過1500公尺，土質肥沃，為肯亞重要的精品咖啡產區。
Kiandu 處理廠附近五個村落都將當日手採的成熟咖啡櫻桃送至這裡處理。利用清澈的河水進行水洗發酵以突顯明亮乾淨的風味，再放在「非洲棚架」上日曬乾燥，讓熾熱的陽光均勻降低含水率。細膩的處理作業是 Kiandu 處理廠對咖啡品質的承諾，並且提供農場改良補助、技術輔導與孩童學費借貸，努力改善當地農民生活，致力於生產更好的咖啡。中烘焙帶優雅而有後勁的甜味，多汁柑橘的清新舒適感。
熱血Marketplace價：$196
限時優惠價：$188
14.
Brazil Bourbon Amarelo Anaerobic 200g
巴西波旁·阿馬雷洛厭氧發酵 200克
香甜芬芳的堅果、櫻桃的酸度和柔滑感。
米納斯吉拉斯州的聖安東尼奧生產者協會、Bonjardin 植園種植的波旁阿馬洛厭氧發酵咖啡。將收穫的成熟櫻桃密封在塑料桶中，以促進厭氧發酵96小時後，再乾燥25天的成品。清新的柑橘香，適合初夏。如多汁的櫻桃、醇厚的堅果甜味。
熱血Marketplace價：$290
限時優惠價：$280
15.
Colombia Willa Pink Bourbon Washed 200g
哥倫比亞威拉粉紅波旁水洗 200克
Willa 位於哥倫比亞西南部的安第斯地區，其咖啡具有複雜而溫和的甜酸度。海拔高、雨量充沛、土壤肥沃，優良的氣候是著名的咖啡栽培區。杯測此粉紅波旁品種，與普通波旁品種大有不同，而與藝妓品種相似，甚至比普通的藝妓品種風味更濃郁：多汁的熱帶水果、檸檬、茶、茉莉和百香果。
熱血Marketplace價：$445
限時優惠價：$428
16.
Burundi Kibingo CWS Natural 200g
布隆迪共和國「Kibingo 水洗處理廠」日曬 200克
產自布隆迪共和國「Kibingo 水洗處理廠」，該廠成立於1986年，位於卡揚扎地區。該地區也被稱為尼羅河的水源，並在1893m的海拔上建造了 Kibingo 水洗處理廠，收集居住在18個相鄰村莊中的大約3500名農民生產的咖啡。2017年此地的出品，獲得了 COE 第一名，得益於高海拔的出色風味和穩定的品質引起了全世界的關注。
上一批同產地的蜜處理豆已告售罄，新一批「波旁種」日曬豆現正上市！口感更像糖漿，甜味持續舒適順滑，餘韻也很自然，印象是華麗的杏子和草莓醬。推薦給重視果甜味和豐富度的朋友。
熱血Marketplace價：$250
限時優惠價：$238
17.
Honduras El Roblar Honey
洪都拉斯埃爾·羅布拉蜜處理 200克
2019年洪都拉斯 COE (Cup of Excellence) 受獎，平衡而優雅的咖啡，具有持久的光潔度，鮮甜而明亮的酸味、花香、透徹的香氣。水洗的批次在去年已搶購一空，新加入蜜處理的批次，限量發售。
熱血Marketplace價: $196
限時優惠價: $188
18.
Ethiopia Alaka Natural 埃塞俄比亞阿拉卡日曬 200克
業界有名、獲奬無數的「METAD」社出品，有如檸檬茶的優雅香氣，緊隨其後的是柑橘多汁的酸度和蜂蜜般的甜味。
熱血Marketplace價：$196
限時優惠價：$188
19.
02 Mild Blend 日式柔和口味綜合豆 Drip Bag（30包）
使用危地馬拉聖阿古斯丁COE 受賞農場的單一來源豆為主調。蘋果、杏、櫻桃口感均衡，帶有苦味、酸度和甜味。口感順滑。隨著溫度變化，可以在甜度中享受蘋果和櫻桃等淡淡的水果味。餘味香濃，優雅。
熱血Marketplace價︰$400
限時優惠價︰$380
20.
Single Origin Decaf 低咖啡因咖啡豆Drip Bag（30包）
Single Origin Decaf
有機低咖啡因咖啡豆墨西哥 El Triunfo 環境保護組織以有機認證的山水脫咖啡因加工法 (Mountain Water Process）去除 99.9% 咖啡因，不使用任何化學溶劑的中焙低咖啡因咖啡。口味：偏甜，焦糖，黑巧克力，櫻桃
熱血Marketplace價︰$400
限時優惠價︰$380
21.
每月訂購：Drip Bag
※ 訂購期六個月，每月內容包括：
- SOT Coffee Roaster - 自選指定Drip Bag 30包
自選指定Drip Bag可選（二選一）：
02 Mild Blend日式柔和口味綜合豆
使用危地馬拉聖阿古斯丁COE 受賞農場的單一來源豆為主調。蘋果、杏、櫻桃口感均衡，帶有苦味、酸度和甜味。口感順滑。隨著溫度變化，可以在甜度中享受蘋果和櫻桃等淡淡的水果味。餘味香濃，優雅。
Single Origin Decaf
有機低咖啡因咖啡豆墨西哥 El Triunfo 環境保護組織以有機認證的山水脫咖啡因加工法 (Mountain Water Process）去除 99.9% 咖啡因，不使用任何化學溶劑的中焙低咖啡因咖啡。口味：偏甜，焦糖，黑巧克力，櫻桃
熱血Marketplace價：$1980
限時優惠價：$1898
22.
每月訂購：House Blend ＋每月精選豆
※ 訂購期六個月，每月內容包括：
- SOT Coffee Roaster - 自選指定House Blend咖啡豆 100克
- 每月咖啡師精選咖啡豆 100克
※ 自選指定House Blend咖啡豆可選（四選一）：
01 Espresso Blend 意式咖啡綜合豆
巴西豆為主的中焙，為店內供應 Espresso 和 Latte 調製的 Espresso Blend，濃厚的 crema 適合 Latte Art 愛好者。因為有濃厚的 crema 關係，建議配合適當的抽出器具使用。口味：果仁及朱古力
02 Mild Blend 日式柔和口味綜合豆
使用危地馬拉聖阿古斯丁COE 受賞農場的單一來源豆為主調。蘋果、杏、櫻桃口感均衡，帶有苦味、酸度和甜味。口感順滑。隨著溫度變化，可以在甜度中享受蘋果和櫻桃等淡淡的水果味。餘味香濃，優雅。
03 Dark Blend 深烘焙口味綜合豆
哥倫比亞咖啡豆，加入印尼蘇門答臘曼特寧，強而有力深度咖啡，每天提神醒腦，更新後更有後勁
Single Origin Decaf
有機低咖啡因咖啡豆墨西哥 El Triunfo 環境保護組織以有機認證的山水脫咖啡因加工法 (Mountain Water Process）去除 99.9% 咖啡因，不使用任何化學溶劑的中焙低咖啡因咖啡。口味：偏甜，焦糖，黑巧克力，櫻桃
熱血Marketplace價︰$990
限時優惠價︰$970
23.
每月訂購：House Blend
※ 訂購期六個月，每月內容包括：
- SOT Coffee Roaster - 自選指定House Blend咖啡豆 200克
※ 自選指定House Blend咖啡豆可選（四選一）：
01 Espresso Blend 意式咖啡綜合豆
巴西豆為主的中焙，為店內供應 Espresso 和 Latte 調製的 Espresso Blend，濃厚的 crema 適合 Latte Art 愛好者。因為有濃厚的 crema 關係，建議配合適當的抽出器具使用。口味：果仁及朱古力
02 Mild Blend 日式柔和口味綜合豆
使用危地馬拉聖阿古斯丁COE 受賞農場的單一來源豆為主調。蘋果、杏、櫻桃口感均衡，帶有苦味、酸度和甜味。口感順滑。隨著溫度變化，可以在甜度中享受蘋果和櫻桃等淡淡的水果味。餘味香濃，優雅。
03 Dark Blend 深烘焙口味綜合豆
哥倫比亞咖啡豆，加入印尼蘇門答臘曼特寧，強而有力深度咖啡，每天提神醒腦，更新後更有後勁
Single Origin Decaf
有機低咖啡因咖啡豆墨西哥 El Triunfo 環境保護組織以有機認證的山水脫咖啡因加工法 (Mountain Water Process）去除 99.9% 咖啡因，不使用任何化學溶劑的中焙低咖啡因咖啡。口味：偏甜，焦糖，黑巧克力，櫻桃
熱血Marketplace價︰$546
限時優惠價︰$536
24.
HARIO V60 手沖輔助器
型號： PDA-02-T
HARIO 2021 最新推出的手沖輔助器單品（不連 V60 濾杯本體），藉由2種大小不同的洞來控制滴漏速度，免沖手沖水流控制的麻煩，初學者也可以簡單嘗試的手沖口味。可配合 V60 或其他 2-4 杯用的濾杯
熱血Marketplace價：$88
限時優惠價：$80
25.
日本Origami摺紙咖啡陶瓷濾杯
套裝包括：
Origami Dripper S (顏色可選：黑色/白色(缺貨))
木質杯托
熱血Marketplace價: $270
限時優惠價: $258
**《SOT Coffee Roaster Roaster 咖啡豆訂購計劃》條款︰
1. 顧客但凡於當月20號前購買《SOT Coffee Roaster Roaster 咖啡豆訂購計劃》，即可由翌月起，獲得共6個月的咖啡豆供應。
2. 咖啡豆預定安排於每月首星期運抵香港，到貨後將以電郵方式通知顧客。
3. 顧客可選擇「順豐到付」服務收取咖啡豆，或親身前往熱血時報辦公室領取。
4. 如顧客選擇親身前往熱血時報辦公室領取，需於領取時出示 QR Code核實身份。
5. 為確保咖啡豆的品質，請顧客務必於當月內領取咖啡豆。(如選擇「順豐到付」則不在此限。)
如有逾期未取的情況，則會視顧客放棄領取該月的咖啡豆。熱血時報不會為顧客繼續保存。
6. 如顧客購買「SOT Coffee Roaster Roaster 咖啡豆拼配每月訂購計劃（6個月）」，將每月收到100g SOT Coffee Roaster Roaster 01/02/03/decaf (按閣下購買時所選擇的口味) + 100g 每月咖啡師精選。
7. 如顧客購買「SOT Coffee Roaster Roaster 咖啡豆每月訂購計劃（6個月）」，將每月收到200g SOT Coffee Roaster Roaster 01/02/03/decaf (按閣下購買時所選擇的口味)。
8. 如顧客購買「SOT Coffee Roaster Roaster GEISHA 咖啡豆拼配每月訂購計劃 (6個月)」，將每月收到100g SOT Coffee Roaster Roaster GEISHA + 100g 每月咖啡師精選。
9. 如顧客購買「SOT Coffee Roaster Roaster GEISHA 咖啡豆每月訂購計劃 (6個月)」，將每月收到200g SOT Coffee Roaster Roaster GEISHA。
10. 如顧客需要改變取貨方式，請以下列方式聯絡本公司。
A. 於Facebook PM 「Zeiton 好人經濟」專頁。
B. 或電郵至 info@passiontimes.hk
C. 或致電26209630
在收到顧客的要求，並經由本公司職員與顧客確認後，方視作生效。
11.如有任何爭議，熱血時報有限公司保留就爭議及與此服務有關的任何問題之最終決定權。

Tags: bulk fermentation

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bulk fermentation 在 Jessica Chong-Jhingoree Youtube 的最讚貼文

By Jessica Chong-Jhingoree

2021-06-18 22:10:33 有 1,242 人看過有 213 人喜歡

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

sourdough opencrumb sourdoughbread

Jessica Chong-Jhingoree

About author

Hello! My name is Jessica and I am a full time audio engineer who loves to travel, cook, bake, and sew. I am also a self-taught soap maker, and a self-taught sourdough baker. Click subscribe if you want to join me on my adventures in life! ✨

bulk fermentation 在 MosoGourmet 妄想グルメ Youtube 的精選貼文

By MosoGourmet 妄想グルメ

2017-10-28 18:05:10 有 319,322 人看過有 3,842 人喜歡

#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

Pokémon Pikachu Ditto Recipe ASMR OddlySatisfying 音フェチ

MosoGourmet 妄想グルメ

About author

#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。妄想グルメは日常系ファミリーチャンネルです。子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している日本の普通の家庭の日常生活動画です。料理動画というわけではありません。時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。よろしくお願いします。

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Aug 5, 2019 - Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. ... <看更多>

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Bulk fermentation just means when the dough is all together in bulk....before scaling the appropriate loaf size and shaping. ... <看更多>

bulk fermentation 在 Fermentation table with fridge-fermentation timings · Issue #159 的推薦與評價

Fermentation table with fridge-fermentation timings #159 ... So a typical loaf would be about 4 hours bulk fermentation at room temp and ... ... <看更多>

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#1. Sourdough Bulk Fermentation 101

Bulk fermentation is the first proofing stage between mixing and dividing or shaping dough. Other words of describing bulk fermentation are ...

#2. How Do You Know When Bulk Fermentation Has Finished?

Bulk Fermentation refers to the time after you complete gluten development (generally through stretching and folding the dough) until the time ...

#3. FAQ - Bulk Fermentation Timing | The Sourdough Journey

Bulk fermentation is the “first rise” of your sourdough. During this time the yeast is inflating the dough with carbon dioxide and the lactic acid bacteria ...

#4. How Adjusting Bulk Fermentation Time Affects Sourdough ...

The main increase in volume happens towards the end of the fermentation period. Remember that the dough took four hours to expand to fifty per cent, but only ...

#5. Cold Bulk Fermentation, How to Ferment Bread Dough in the ...

We refer to the initial fermentation stage of bread dough as 'bulk fermentation'. This is the time when the dough develops most of its flavour.

#6. My Best Sourdough Recipe | The Perfect Loaf

2022年9月12日 — 5. Bulk Fermentation – 2:15 p.m. to 6:15 p.m. ... At 78°F (25°C) ambient temperature, bulk fermentation should go for about 4 hours. Perform six ...

#7. How to Ferment Sourdough Properly - Serious Eats

A dough made from flour and water is ready for the addition of the levain, which will mark the beginning of the bulk fermentation. According to ...

#8. Bulk Fermentation Explained | Why Proof Bread Twice?

Bulk fermentation, also known as the “first rise”, is a key stage of bread production. During this process, the dough is matured through ...

#9. Bulk Ferment Sourdough Bread Baking

It is called bulk fermentation because you are letting the dough – the entire batch – ferment as one mass, before dividing or shaping it into loaves. The role ...

#10. 4 Signs Your Sourdough has Finished Proofing

When the dough is at the initial stages, it will be dense. During the bulk fermentation, the gluten structure will begin to develop, which helps to trap air ...

#11. Technology of Breadmaking - 第 28 頁 - Google 圖書結果

To many, the application of bulk fermentation for dough development is probably the most traditional and most 'natural' of the breadmaking processes.

#12. Bulk fermentation, explained | King Arthur Flour - Pinterest

Aug 5, 2019 - Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking.

#13. Bulk Fermentation Process - 1332 Words | Internet Public Library

The method start with the sifted flour is poured into an industrial mixer. Then, Temperature-controlled water Bread is piped into the mixer to produce a mixture ...

#14. Bulk Fermentation - When is it "done"? | The Fresh Loaf

In general, you bulk ferment until it passes the "poke test"; the indentation of a finger poke slowly fills out. However, it's certainly ...

#15. The perfect container for the bulk fermentation stage of making ...

This container is one of those tools. It not only holds the dough during the bulk fermentation stage, but the markings on the side let you see how much the ...

#16. Bulk fermentation: what is and how affects the texture of a pizza

What is bulk fermentation? The period that passes from the moment in which the dough is complete to the moment of the balls shaping is called bulk fermentation.

#17. Baking 101: What Is Proofing? Learn How to Proof Breads and ...

Bulk fermentation (aka first fermentation or first rise) is the dough's first resting period after yeast has been added, and before shaping.

#18. Is there any reason you cannot bulk ferment in the banneton

Bulk fermentation just means when the dough is all together in bulk....before scaling the appropriate loaf size and shaping.

#19. r/Sourdough - Can you “ PAUSE” bulk fermentation ... - Reddit

Bulk fermentation went great (was at 2L mark), and it's ready to be shaped, but I'm stuck at work and my wife is home. Wanted to know if I could ...

#20. Bulk fermentation - Breadtopia

The first stage of fermentation of dough, ranging from a few hours to several days depending on the amount and dormancy of the sourdough ...

#21. Membrane Processes for the Production of Bulk Fermentation ...

The key membrane technologies for bulk fermentation products are microfiltration (MF) and ultrafiltration (UF) both with a market share of 30–35% each, and ...

#22. Retarded bulk fermentation - Baguette Academy

Retarded bulk fermentation. duration: 15min course 1h of learning*. 50.00€. Difficulty. 100% Made in France 100% Made in France. Training certification ...

#23. bulk fermentation — Translation in French - TechDico

Many translation examples sorted by field of work of “bulk fermentation” – English-French dictionary and smart translation assistant.

#24. How long can you bulk ferment sourdough? - Quora

Typical bulk fermentation time might be 2 to 4 hours at 75°F, but with a small inoculation and low temperatures it might be 16 hrs or longer (small inoculation ...

#25. BREAD FAULTS Bulletin No B101 - Bulk Fermentation

Short of proof · Overmature dough · Tight dough · Green dough caused by low dough temperature · Weak flour · Short of sugar or malt, sometimes a pinkish tinge can be ...

#26. Sourdough Bread and Starter FAQs

The time it typically takes for sourdough bulk fermentation to take place ... Instead, it uses a sourdough 'starter' – a mixture of fermented flour and ...

#27. The Art of Baking Bread - Bulk Fermentation - CKBK

Once you've worked up the gluten in the dough, it's time to allow the yeast in the dough to ferment. This is accomplished during what bakers call bulk ...

#28. bulk fermentation 中文意思是什麼

bulk: n 1 體積，容積，大小。2 巨大；龐然大物；大塊；大批，大量。3 貨艙；船貨；散裝貨物。4 〈the bulk〉... fermentation: 大騷亂. bulk fermentation 例句.

#29. Continuous bulk fermentation - Sobatech

Continuous bulk fermentation. TIME, HUMIDITY AND TEMPERATURE CONTROLLED. Sobatech's continuous bulk fermenters allow products to rest under controlled ...

#30. Straight dough - Wikipedia

After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the direct dough method.

#31. bulk fermentation在线翻译_英语 - 海词词典

海词词典,最权威的学习词典,为您提供bulk fermentation的在线翻译,bulk fermentation是什么意思,bulk fermentation的真人发音,权威用法和精选例句等。

#32. How To Proof Pizza Dough | Gozney

The process of proofing pizza dough consists of a two-step process, the bulk fermentation (rising), followed by proofing each individual pizza dough ball. But ...

#33. Étape 3 - Période de fermentation & replis (“Bulk fermentation”)

Pain au levain de base (Ajout du sel et du reste de l'eau). INGRÉDIENTS. 10 g. de sel (j'utilise un sel rose de l'Himalaya, mais n'importe ...

#34. Bulk Fermentation and "Sets" of Dough Turns - Food52

Recipe calls for 3-1/2 hrs of bulk fermentation, and describes turning the dough in "sets". The first set of turns is at 30 min, and again.

#35. Fermentation: A Clean Label Solution | Blog - BAKERpedia

Bulk fermentation : the period in which the dough is maturing just after the dough has been mixed, and where most of the work is done.

#36. Fermentation table with fridge-fermentation timings · Issue #159

Fermentation table with fridge-fermentation timings #159 ... So a typical loaf would be about 4 hours bulk fermentation at room temp and ...

#37. Production methods - Federation of Bakers - UK.COM

Mixing; Proving/Fermenting; Baking; Cooling. There are two main methods of making bread: Bulk Fermentation Process (BFP); Chorleywood Bread Process (CBP) ...

#38. bulk fermentation - Englisch-Deutsch Übersetzung - PONS

Übersetzung Englisch-Deutsch für bulk fermentation im PONS Online-Wörterbuch nachschlagen! Gratis Vokabeltrainer, Verbtabellen, Aussprachefunktion.

#39. Bulk Fermentation | - The Brewed Palate

Posts about Bulk Fermentation written by Barry W. ... shines through in how he presents his wealth of baking and fermentation knowledge.

#40. Skipping bulk ferment = dense and chewy? - Dough Clinic

My typical technique is to do a 2-3 day cold bulk ferment, and then on the day of cooking divide, ball, and rest at room temp until ready.

#41. Finished dough at 2 hours' bulk fermentation - Sourdough

Sourdough 90% rye - finished dough after 2 hours' bulk fermentation.

#42. bulk fermentation – translation into Russian from English

translation of "bulk fermentation" from English into Russian by PROMT, transcription, pronunciation, translation examples, grammar, online translator and ...

#43. 12-hour fermentation makes dough wetter - Seasoned Advice

Should I bulk ferment for a shorter period of time, and retard it in the refrigerator? I'm currently baking cinnamon bread with nuts. The recipe ...

#44. 24 Hour Bulk Fermentation - STIR THE POTS

Cold bulk fermentation is a baking science geared to increasing flavors (or slowing down) dough. It takes exploration (aka work!).

#45. DR Lehman bulk fermentation versus single fermentation

i am expermenting with bulk fermentation and the reason being is that i can degas punch down or fold the dough to give the yeast new feeding ground and ...

#46. How to Make High-Altitude Sourdough Bread (2022)

The high-elevation bulk fermentation takes 2.5 – 3 hours. During the first two hours of the bulk fermentation, the dough must be folded six times, or every 20 ...

#47. Sourdough Bulk Fermentation at 68 degrees

I use this recipe. It calls for bulk fermentation at around 68. I bulk overnight than put into CI loaf pan for another 24 hours in fridge set at ...

#48. Understanding the Sourdough Bread Process - Baker Bettie

Bulk Ferment. The bulk fermentation phase is also sometimes referred to as the first rise. This phase starts as soon as the final dough has been ...

#49. bulk fermentation | English to French | Cooking / Culinary

Reference: Batch processing. Reference information: "Bulk fermentation, same as bulk proofing. "Bulk fermentation is when the dough rises(or ...

#50. Signs of Over-fermented Dough - The Baking Network

Signs of over-fermentation in your baked loaf: ... If you want to do a long cool ferment (retard), then shorten your bulk ferment.

#51. Sourdough Bread Troubleshooting Guide and FAQ

Bulk fermentation is the time period between when you add your starter (levain) to your dough and when you turn it out for shaping.

#52. How to Proof Bread - The Spruce Eats

It is called bulk fermentation because you are letting the dough—the entire batch—ferment as one mass before dividing and shaping it into loaves ...

#53. Sourdough Baking Glossary - Bread & Basil

Whole grain flours and freshly milled flours will ferment more quickly than white flours. At the end of bulk fermentation, the dough should be ...

#54. Stage 3 – Bulk fermenting the Country Style Surdough

Hey! This stage is now live and it's all about letting and helping the dough evolve. The full description and process so far is found right ...

#55. What Went Wrong With Your Sourdough? - Epicurious

DOGU: Wetter doughs and starters ferment faster—that's a good little ... it should take around four to five hours for the bulk fermentation.

#56. Proofing of dough, bulk fermentation and makeup - Sfida Pizza

In this post I'll tell you everything about proofing dough, bulk fermentation and make-up in the Italian pizza making process.

#57. Bulk Fermentation Tips - Leavened Loaves

Reading the signs of fermentation ~ The big mystery of when your dough ... The bulk ferment stage can also be called the 'first rise' (most ...

#58. Dough after 1 hour of Bulk Fermentation | Simply a Food Blog

Dough after 1 hour of Bulk Fermentation. Dough after 1 hour of Bulk Fermentation. Spread the Love: Facebook · Twitter · Print · Pinterest ...

#59. Baking Glossary

Bulk Fermentation. First fermentation process after all ingredients are mixed together to a final dough. D. Coil Fold. Same as stretch & fold, coil folding ...

#60. The science of fermentation | Bakemag.com - Bake Magazine

In bulk fermentation stages bakers also get dough expansion from carbon dioxide generation but most of that is lost when the dough is ...

#61. Quick Answer: How Do I Know If My Sourdough Bulk ...

You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet ...

#62. The Ultimate Guide to Proofing Pizza Dough

To bulk ferment your dough, simply place it in an airtight container ... Depending on the type of dough you make, bulk fermentation can be ...

#63. Sourdough Bread: Times and Temperatures |

Preparing the levain; Autolysing the flour; Folding; Fermenting; Shaping and ... This brings us to the bulk fermentation stage, known popularly as 'rising.

#64. White Bread with Poolish (pre-ferment) - Bruni Bakery

If you are baking in dutch oven - gently stretch and fold (same way as during bulk fermentation), working all the way around the loaf, to create ...

#65. bulk fermentation Archives ⋆ - The Orange Bee

... Banana Bread, Beach, boule, Bread, bread baking, bulk fermentation, coronavirus, COVID19, dog treats, flying, hawaii, Hawaiian Islands, ...

#66. What Is Proofing? - Bob's Red Mill Blog

It is called bulk proofing or bulk fermentation because the entire batch of dough is being allowed to ferment before it is then divided and ...

#67. FAQ - Sourdough Bread Recipe

What is Bulk Fermentation Time? Once the dough has been kneaded or mixed it is left to ferment in its bulk form, before it has been scaled off (cut up) into ...

#68. Long-Fermented Artisan Sourdough Bread - Aberle Home

So in total, bulk fermentation will last for 4 hours. You'll do three sets of stretch-and-folds spaced 30 minutes apart (do more if you feel ...

#69. No More Dense Sourdough - A Sourdough Guide

When to use the starter; The dough and autolyze; Folding and bulk fermenting; What to look for in a bulk ferment; Shaping; Baking; FAQs.

#70. Over-proofed, under-proofed, & properly fermented dough

Signs of under-proofed dough. What to look for during bulk fermentation. There are some common signs to look for in your dough that will ...

#71. bulk fermentation - Deutsch-Übersetzung – Linguee Wörterbuch

Viele übersetzte Beispielsätze mit "bulk fermentation" – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen.

#72. blank is referred to us as the primary bulk fermentation - Brainly

Answer: Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking.

#73. rheology and the continuous breadmaking process

The elimination of bulk fermentation from bread manufacturing processes by the use of mechanical means to mature the dough is not new. As early as 1926.

#74. FRUITS FROM THE WOODS - RED PACAMARA-NATURAL ...

加工方式: Natural-Sundry-Bulk Fermentation-Raised Beds. Bags: 12. Shipping Method: Air or Sea. ... Cherries were anaerobic fermented for eight hours.

#75. How to help your dough rise to the occasion in winter

“We're really not bakers so much as ferment-ologists or ... not fully risen during bulk” fermentation (the period before a dough is shaped).

#76. Sourdough Calculator / Volodymyr Agafonkin / Observable

... the dough to ferment. % levain hydration; typically 100%. C proofing temperature; the temperature of the dough during fermentation (bulk ...

#77. Lessons from My Sourdough Failures | yoursourdoughstart.com

Once again I gave it long-fermented overnight, shaped and proofed them in the ... Upper left: dough at the beginning of bulk fermentation.

#78. container for bulk fermentation/proofing ~ Seasoned Advice

... the dough rises ~ container for bulk fermentation/proofing. ... during anaerobic fermentation the yeast cells produce alcohol instead of multiplying).

#79. Encyclopedia of Food and Health - 第 479 頁 - Google 圖書結果

Bulk. Fermentation. Variations in this group are based on different periods of bulk fermentation time and fermentation control by temperature, yeast level, ...

#80. Gluten-Free Dough Fermentation: tips and guidelines

Autolyse (optional) – mixing water and flours 20min+ before adding yeast and salt; Mixing; Bulk Fermentation (it starts when you mix the yeast ...

#81. Why Won't My Sourdough Bread Rise? - The Clever Carrot

doubled in bulk size (use a rubber band to track its growth as it begins to rise and ... I let my dough ferment for 8 hours on the counter.

#82. Handbook on Fermented Foods and Chemicals - Google 圖書結果

In this “tank” or “bulk fermentation” method the dry white wine is fortifies with sugar and a yeast starter is added. It is then fermented under pressure in ...

#83. Retarding loaves | Fermentation Technique - The Baker's Guide

I would definitely only retard dough for that length of time in the bulk fermentation stage. I would only retard a shaped loaf overnight and not ...

#84. Public Documents of the State of Connecticut

Experiment D. To compare the changes taking place in bulk fermentation and in “ open ” or control fermentation of tobacco . Mr. Buensod has been very much ...

#85. Report - 第 46 卷 - 第 52 頁 - Google 圖書結果

Experiment D. To compare the changes taking place in bulk fermentation and in “ open ” or control fermentation of tobacco . Mr. Buensod has been very much ...

#86. Pizza Dough Fermentation: The Ultimate Guide to Pizza ...

Dough rising or bulk fermentation is typically the first step of the pizza dough fermentation process. After the dough is mixed with yeast, it's allowed to rise ...

#87. Steamed Bread Mantou - Beverage Fermentation - Brewiki

White pan bread (bulk fermentation or straight dough process). Ingredients Percent (on flour weight). Flour 100.0. Yeast 1.0. Salt 2.0.

#88. Annual Report of the Connecticut Agricultural Experiment Station

This same result has been observed in Porto Rican tobacco fermented by the ... This would indicate that in bulk fermentation the tobacco is practically ...

#89. Stage III: Primary Fermentation and Punching Down

Bread recipes specify the length of fermentation and how much the dough ... the dough to rise until ALMOST double in volume or bulk, although bread dough, ...

#90. תפיחה ראשונה - Bulk fermentation / Pointage | שלבי הכנת בצק

תפיחה ראשונה - Bulk fermentation / Pointage. שלב חשוב בהכנת בצקים אשר מגיע מיד לאחר שלב הלישה המתבטא בעליית נפח משמעותית לבצק ומסתיים עם חלוקת הבצק לכיכרות ...

#91. Dough fermentation: The Fold - PANARY

After fermentation had proceeded for enough time for the dough to be ... for what you perceive to be the expected bulk fermentation time.

#92. Dietary Isomalto/Maltoâ•'Polysaccharides Increase Fecal Bulk ...

RESEARCH ARTICLE www.mnf-journal.com. Dietary Isomalto/Malto-Polysaccharides Increase Fecal Bulk and Microbial Fermentation in Mice.

#93. 4-Ingredient Gluten Free Sourdough Bread Recipe

Bulk Fermentation : Gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. Loosely cover and leave in ...

#94. San Francisco Sourdough - abreaducation

Give the dough one fold ever 5 minutes for the first 15 minutes of bulk fermentation as described in lesson one. Bulk ferment the dough for ...

#95. How do I get holes in my bread?

If I want holes in my bread, I stretch and fold the dough every 60 minutes or so during the bulk fermentation of a sourdough bread and every 30 minutes or ...

#96. Relationship between loaf volume and gas retention of dough ...

The evolution and retention of gas in fermenting dough was determined using the Zymoexpansion-meter (ZEM) for 14 European wheats (Triticum ...

#97. Artificial Cell Fermentation as a Platform for Highly Efficient ...

Under diluted conditions, the conversion rate of the artificial cell system was remarkably higher than that in the bulk system. Our results ...