Happy Hallow’s Eve! 🎃
I know it ain’t Thanksgiving, but I’m so thankful for the bread-baking bestie who has gifted my fam with many loaves of love... This one she made recently is perfect for the season - a Pumpkin Turmeric sourdough.
P.S. If anyone knows where I can get my hands on Bob’s Red Mill Artisan Bread Flour that’s not at a crazy inflated price, do let me know, thanks! 😬
同時也有3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...
「artisan bread flour」的推薦目錄:
- 關於artisan bread flour 在 Charmaine Phua Facebook 的最佳貼文
- 關於artisan bread flour 在 Foodeverywhere Facebook 的精選貼文
- 關於artisan bread flour 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的最讚貼文
- 關於artisan bread flour 在 Jessica Chong-Jhingoree Youtube 的最佳解答
- 關於artisan bread flour 在 C2食光 Youtube 的最佳貼文
- 關於artisan bread flour 在 台灣好食材Fooding Youtube 的最佳解答
- 關於artisan bread flour 在 Artisan Bread Flour - Pinterest 的評價
- 關於artisan bread flour 在 Prima Flour - [New Artisan and Superior Bread Flour... 的評價
artisan bread flour 在 Foodeverywhere Facebook 的精選貼文
No-Knead 5-Minute Artisan Bread Recipe
https://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html
artisan bread flour 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 的最讚貼文
100%野生酵母鄉村麵包Part4(Wild Yeast Artisan Boule )
酵種加老麵雙重配方的鄉村麵包呈現怎麼樣的質地和口感?
Both wild yeast bread starter and old dough( Laomen)are used into this country boule. Besides all purpose flour, 30% spelt and Rye mix are added.
此款麵包中含有30%的Spelt和Rye麵粉,利用野生酵種和老麵為發酵種,這樣的組合配方下會製作出怎麼樣組織的麵包體?
加入老麵的鄉村麵包體,膨脹程度佳,形體穩定不平攤,圓渾挺立,補足了全麥麵粉筋性不足,容易攤軟的問題。
孔隙氣泡分布平均一致,質地細緻膨鬆又彈口,空氣感平均,細細咀嚼有飽足感,非常適合做為歐式三明治麵包款式。
更多野生酵母烘焙請參考蜜塔木拉新書
野生酵母研究室:從零開始認識酵母、養酵母、做50款中西式麵點的自然發酵手記,原味零添加的好味道(2019年4月27日開放網路預購,5月1日正式實體上架,台灣幸福文化出版)
🏃哪裡可以買到書?Where to buy?
●網路書店(博客來、金石堂、誠品、pchome、學思行、三民書店都有)─部份網路書店可以出貨到海外。
網路連結
博客來(4月27日開始正式以79折預購新書)
https://reurl.cc/7bmo1
金石堂(4月27日開始正式以79折預購新書)
https://reurl.cc/AbYg8
誠品(4月27日開始正式以79折預購新書)
https://reurl.cc/DbEvm
●實體書店:
●大型實體書店─誠品、金石堂、紀伊國屋、蔦屋、何嘉仁墊腳石傳統書店
●地方傳統書店下量不會很高,所以儘量到大型書店詢問
●海外部份
─香港、馬來西亞、新加坡會出貨,但會一個月後運到
─誠品香港及大陸的誠品也會進貨
─目前的網路書店可以出海外
─新馬地區可以向紀伊國屋、城邦、大眾訂購
https://www.youtube.com/watch?v=5PGYMUHgKsk
artisan bread flour 在 Jessica Chong-Jhingoree Youtube 的最佳解答
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
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#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
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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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
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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
![post-title](https://i.ytimg.com/vi/YSiHxoCtFj4/hqdefault.jpg)
artisan bread flour 在 C2食光 Youtube 的最佳貼文
源自於古老的歐洲,用各式天然的傳統農作物製成,
麵包對於歐洲人來說,就像是我們的米飯一樣,是他們每天必吃的主食之一。
歐式麵包要能做的好吃,麵粉品質的選擇就很重要了。要如何做出外皮有點脆脆的口感?在烤麵包前三分鐘,每隔一分鐘噴水,就能烤出外皮脆脆的口感喔。
食譜示範:艾莉老師
粉絲專頁:https://www.facebook.com/ally.baking.cooking/
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「營養師的貼心小叮嚀」-by 陳小薇營養師
今天介紹麵粉裡的蛋白質,稱為麵筋也被稱為麩質(Gluten),大致上分為麥穀蛋白(Glutenin)與麥醇溶蛋白(Gliadin),這是讓麵包具有彈性及形成結構的重要成份喔!在製作過程中,吸收水分、揉壓之後,就轉變成為有彈性的麵糰,有少數朋友會對麩質產生過敏現象,如脹氣、腹瀉、便祕…等症狀,也是所謂的麩質過敏症(Celiac Disease),可以選用米穀粉做取代。
另外一個重要食材,核桃屬於堅果富含胡蘿蔔素、礦物質、維生素B1、維生素B2…等豐富營養成分,每天適量攝取,有助於保持身體健康、調節代謝機能。營養師貼心小叮嚀,每10公克核桃約有67kcal,含有脂肪6.7公克左右,以不飽和脂肪酸占較大比例,屬於健康的油脂來源,但在攝取上仍需注意適量喔!
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Ingredients:
Walnuts
592g high-gluten flour
148g wholemeal flour
11g salt
7.4g yeast powder
500g Water
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食材:
高筋麵粉592g
全麥麵粉148g
核桃粒 222g
酵母粉7.4g
鹽11g
水500g
做法:
除了核桃粒,全放在攪拌機以慢速打到光滑,滾圓後發酵50-60分鐘。將麵糰桿平,將核桃包入,切割成兩個麵糰,滾圓後再二次發酵30-40分鐘,預熱烤箱200度,以上170/下200度烤約35分鐘。
#歐式麵包 #CookingASMR #Bread
#asmr cooking no talking cake
#歐式麵包食譜
![post-title](https://i.ytimg.com/vi/0B-zroweiws/hqdefault.jpg)
artisan bread flour 在 台灣好食材Fooding Youtube 的最佳解答
真的,拌一拌就好,超省力!免揉麵團、免麵包機、不用汗流浹背,跟著我們一起做外表脆皮,裡面有孔隙、Q彈蓬鬆的免揉麵包,同樣的麵團還可以做披薩呢!
【Easy steps recipes】
【免揉麵包】5-min Artisan Bread
食材 Ingredients
.中筋麵粉 All-purpose flour 455g
.溫水(稍微高過體溫即可)Warm water 360ml
.鹽Salt 6g
.乾酵母 Granulated yeast 7g
作法Steps
.將麵粉 鹽 乾酵母混合 Mix flour, salt and yeast properly
.水分兩次加入 Add water
.拌一拌 Mix until mixture is moist with no dry patches
→完全不用揉 超省力~ No need to knead
.蓋上濕布Cover with a wet fabric
.室溫發酵兩小時 Let dough rise at room temperature at least 2 hours
.放入冰箱低溫發酵 Refrigerate dough overnight or at least 3 hours
.三小時後 After 3 hours
.麵團即可使用 The dough is ready
.要吃時取出麵團When ready to bake
.揉成自己想吃的大小 Cut off chunks of dough
.第二次室溫發酵半小時 Let dough rise at room temperature at least 30 mins
Bake 220℃ 15 mins
→外表脆皮,裡面有孔隙很Q彈!
The bread has a lovely crackly crust and is dense and moist with a distinct light sourdough tang.
→冷藏的麵團可保存兩個禮拜,所以一次做完麵團後可以分批烤,新鮮又可以做很多變化
You can use the dough anytime within 14 days.
【免揉麵團PIZZA】Use the same dough to make pizza
食材 Ingredients
.蒜油 garlic-infused olive oil
.番茄泥 Tomato paste半罐 1/2 can
.牛番茄 Tomato 1個
.月桂葉Bay leaf 1片
.鹽Salt
.黑胡椒Black Pepper
煮番茄醬Tomato sauce(4人份)
.將牛番茄切丁 Dice the tomato
.倒進蒜油 Add garlic-infused olive oil
.番茄泥 Tomato paste、牛番茄 Tomato、月桂葉Bay leaf 、鹽Salt、黑胡椒Black Pepper 全部丟進鍋中煮五分鐘 Mix it properly
.收汁 Thicken sauce
→木匙劃過 完全沒有水分 Until the sauce is not watery
作法Steps
.拿出麵團Cut off chunks of dough
.擀成扁平狀Flatten
.抹上番茄醬 Spread tomato sauce
.撒上起司 Sprinkle Cheese
.烤十分鐘 220℃ Bake 10 mins
.撒上九層塔 Sprinkle with basil for garnish、小番茄 Fresh tomato
![post-title](https://i.ytimg.com/vi/MdCs0-ULfJs/hqdefault.jpg)
artisan bread flour 在 Prima Flour - [New Artisan and Superior Bread Flour... 的推薦與評價
We have launched two specialty bread flour, Artisan and Superior Bread Flour, for those looking to enhance their bread baking results and enjoy artisanal ... ... <看更多>
artisan bread flour 在 Artisan Bread Flour - Pinterest 的推薦與評價
Oct 31, 2014 - Perfect for your sourdough starter, focaccia and other breads, pizza dough, biscuits & more. Try our Artisan Bread Flour in your recipes. ... <看更多>