* Number of friends is full, if necessary please add attention, thank you. *
* Home page with frequently asked questions to answer on the left, it is strongly recommended viewing *
With 36 hours of natural yeast species of stick by Xia Bada slipper bread dough is a natural thing. By Xia Bada and sticks, are also demanding a larger hole, thin skin, brittle shell, in the run, so also requires less kneading for dough collapsed, the primary fermentation fully. It in plastic and stick a lot easier than law, also does not cut packages this steps, second to full, rapid expansion, but nowhere in the oven longer holes but little within the organization.
Due to no plastic, especially large dough needs special wet, so although only 10% in the dough of whole grains, but added 85% water, after the end of fermentation is a pack of bubble! I also special since child abuse, with half dough do Xia Bada, another half do has 2 root method stick, plastic and cut package was is impossible of task, although effect is good, method stick of organization has similar Xia Bada, but I think with no roughage or less roughage of dough practices stick, 75% around of water almost has, comparison easy operation, and organization also does not difference, 80% above of water also is retained to slippers 's.
Before baking, be sure to turn Xia Bada dough, or bubbles will float on the surface, but this risk is not low. Do has two times, first times to apart from method stick outside of all dough do has 480 grams of a large slippers, in turned over Shi, dough unfortunately Lok Ma, hit to table Shang, suddenly into has flat pie, however also fortunately oven within again grew up, looks like no too large effect; second times as of dough do has two a 240 grams of medium slippers, size small has half, comparison easy operation, no hit, finished on comparison high.
36+hour sourdough ciabatta (self)
Note: the following formula two 2 g or 4 240 grams of Xia Bada
Note: on the training of natural yeast species, see this
Note: this method sticks production processes and previously done similar natural yeast by 36 hours of a stick, please move to the blog process diagram
Package by powder, 425 g
Ice water, about 350 grams
Salt, 10 g
Rye natural yeast species (100% proportion gouache), 100 g
High powder natural yeast species (100% proportion gouache), 50 gram
1. mix powder and ice water, stirred into hand rubs can
2. immersed in refrigerator overnight, 8-12 hours.
3. adding salt and natural yeast species, with KA-head or 2nd document kneading dough to basic uniform, about 3-4 minutes. Due to natural fermentation of close texture of dough, easier than the previous version of instant yeast species rubbing evenly. Just finished mixing some uneven doesn't matter, completely uniform in the folding procedure below.
4. room temperature (25C) stamp fermentation for 3 hours. In 30,60,90,120,150 minute collapse (like this), a total of 5 times. The dough is sticky wet, be neat. According to their number of bars adjust fold dough. , President of the dough a little, but far from twice times
5. refrigerated for about 24 hours
6. remove the dough when swollen to twice times the size of the original, if not risen so much, in continued to ferment at room temperature to around twice, dough will have a lot of foam. Here need based dough and decide whether to continue to ferment at room temperature, fermentation for long. According to my yeast species, room temperature, refrigerator temperature and other factors, generally also need to ferment at room temperature with the chilled out dough around 1-2 hours, but should not be generalized.
7. cut into 2 or 4, was placed on a baking paper or tarps fermentation to very lightweight foam, 25 degrees about 60-70 minutes.
8. at the same time even with slate and Bakeware preheating the oven up to 550F (290C) (role of slate and Bakeware see here), it takes about 40 minutes to 1 hour, heat capacity, in Slate, to preheat the comparison will only reach the preset temperature for a long time.
9. in front of the furnace and turning over the dough, put it on the shop Bakeware baking paper. This picture was taken when done for the first time, when fell, the dough was laid on the table, so good flat
10. pouring a little boiling water into the baking tray, closing. Preparation of dough, opened the door, even with the baking paper transfer on Slate, Bakeware in the water below, and then pouring a cup of hot water, the door. Baking temperature to 460F (237C), grilled for 10 minutes, remove Bakeware baking paper and water, then roasted 15-25 minutes (large roast time, small roasted short), to the bread into dark.
Had originally thought that hitting a bad thing for the first time, but still expanded well in the oven, so the organization is very profiteers
Hole in the unfathomable, I do not know if you do not hit, is also more holes
Second dough is relatively small, and there was no hit, so comparison
Like pan of water wall
Two were done with half the dough stick by. Plastic dough practices such a high water stick is absolutely evil, it is not recommended. But certainly is very much, basically cave even holes.
Organization comparable to slippers by stick figure is not enough, and there are dough so soft, it is difficult to cut.
This still is a slipper of water well, stick by it is not necessary.
----------Other stick:----------
Original Gosseline Pain �� l'Ancienne refrigerated fermentation Gosseline Pain �� l'Ancienne directly method Foundation method stick sunflower seed method stick natural leavened species 36 hours method stick pumpkin natural leavened species 36 hours method stick wheat germ 36 hours natural leavened species method stick 36 hours natural leavened species rye method stick 36 hours natural leavened species thin end pizza bread chip 36 hours natural leavened species method stick carrot silk 36 hours natural leavened species method stick black sesame 36 hours natural leavened species method stick 36 hours natural leavened species rye barley method stick 36 hours natural leavened species 30% roughage method stick 36 hours natural leavened species 45% roughage method stick 36 hours natural leavened species 60% roughage method stick 36 hours natural leavened species 80% roughage method stick 36 hours natural leavened species 100% roughage method stick pattern method stick Pain Paillasse
popular link:
$links
No comments:
Post a Comment