Finally, I made Sourdough Bread(Natural Yeast Bread). Hmm...😉 Some people who are used to soft white sweet Asian bread may not be accepted this hard, unsweet and dense European breads. The taste of sour bread is crisp on the outside and soft on the inside, and chewy. But as you eat, you will taste the natural and unique bread aroma. Like it or not depends on the individual.The bread may looks bulky, but it is light. 😊
To make this sourdough bread, slow fermentation is the key. You need to spend a little time to feed the sourdough starter/leaven. It might take about seven to eight days (or more than that) to get an active sourdough starter. So in the process of cultivating yeast, you need to follow the procedures and patience. Moreover, you need to wait patently for two to three days to make a loaf of Sourdough Bread. 😅
There are many factors that determine the success of making a natural yeast bread. From the type of flour, the activity of the yeast, the length and method of fermentation, whether the preheating of the pot and oven is in place, and even the humidity and temperature will affect the success rate of bread. 😁
终于到了写天然酵母面包的这一天。嗯...习惯于亚洲软白甜面包的人可能不会接受这类坚硬，不甜和浓密的欧洲面包。酸种面包的口感是外脆内软，咬起来有嚼劲。但越吃越感受到天然独特的面包香味。喜不喜欢取决于个人。面包看起来笨重，但却很轻的。😉
要制作这种天然酵母面包，讲究的是缓慢发酵(slow fermentation)。您需要花费一些时间来喂养酸面团发酵菌/酵母。可能需要大约7至8天（或更长时间）才能获得有效的酵母发酵菌。所以在培养酵母的过程需要依据程序跟耐心。此外，您还需要等两天才能制作一条天然酵母面包。😁
做这个面包，有许多因素决定了天然酵母面包的成功。从面粉的类型，酵母的活性，发酵的时间和方法，锅和烤箱的预热是否到位，甚至湿度和温度都将受到影响面包的成功率。😅
👆I baked it without a Dutch Oven Pot. I put a bowl of water to create steam in the oven while baking...😊
Sourdough bread 天然酵母面包
Ingredients 材料:
40g Starter 天然酵母菌
125g Water 室温水
180g Bread flour 高筋面粉
3g Sea Salt 海盐
Method :
1. Put the Levain in water and mix evenly.
2. Add in flour and sea salt and mix into a dough, let it rest for 30 minutes.
3. 1st Fold (15 folds), 1 hours rest
4. 2nd Fold (6 folds),1 hours rest ( I used 35 minutes)
5. 3rd Fold (6 folds), 1 hour rest ( I used 35 minutes)
6. Preshape, 1 hour rest ( I used 45 minutes)
7. Final shape, put it into the basket (I put in a round container with a towel coated with flour).
8. Refrigerate it overnight ( 8-10hours)~ Cold Retard
9. Remove from fridge the next morning, flip the dough downwards up to score the dough. ( I left it in room temperature for about 35 minutes while pre-heating the oven)
10. Insert the dough into the oven preheated at 240°C and bake for 20 minutes.
11. After Baking for 20 mins, lower the temp. to 190°C and bake for another 20-25mins. ( I lower to 220°C and bake for 10 minutes)
Note:
The Sourdough bread should be consumed within two or three days after it is baked. It can be placed in a paper bag or breadbox to reduce the rate of water loss and stored at room temperature. If it is not to be eaten in a short period of time, it is recommended to freeze it, which can be stored for one or two months. When eating, take out and thaw and heat or bake, the bread can restore the soft and fresh flavor.
步骤 ：
1. 混合天然酵母菌和水，搅拌均匀
2. 加入面粉和海盐，搅拌材料至不见干粉，静置30分钟
3. 15次拉折法，静置1小时
4. 6次拉折法，静置1小时（我用了35分钟）
5. 6次拉折法，静置1小时（我用了35分钟）
6. 整型，整成圆形后，静置1小时（我用了45分钟）
7. 整成橄榄圆形，放入藤篮 （我放入一个圆形容器）
8. 放进冰箱冷藏一夜。
9. 隔天早上冰箱取出，面团从藤篮倒扣割线。
10. 放入预热240度的烤箱，烤20分钟。
11. 烘烤20分钟后，降低温度到190°C，再烘烤20-25分钟。 （我降低温度至220°C并烘烤10分钟）。
提示：
欧式面包出炉后两三天内就要食用完，可放在纸袋或面包盒(保鲜盒)内，降低水分流失的速度，储放于室温下即可。若短期内不食用，则建议冷冻储存，可存放一两个月。食用时，取出解冻后加热或烤过，面包才能回复松软新鲜的风味。
Recipe apdated from: Ivy Low
Happy Baking！
To make this sourdough bread, slow fermentation is the key. You need to spend a little time to feed the sourdough starter/leaven. It might take about seven to eight days (or more than that) to get an active sourdough starter. So in the process of cultivating yeast, you need to follow the procedures and patience. Moreover, you need to wait patently for two to three days to make a loaf of Sourdough Bread. 😅
There are many factors that determine the success of making a natural yeast bread. From the type of flour, the activity of the yeast, the length and method of fermentation, whether the preheating of the pot and oven is in place, and even the humidity and temperature will affect the success rate of bread. 😁
终于到了写天然酵母面包的这一天。嗯...习惯于亚洲软白甜面包的人可能不会接受这类坚硬，不甜和浓密的欧洲面包。酸种面包的口感是外脆内软，咬起来有嚼劲。但越吃越感受到天然独特的面包香味。喜不喜欢取决于个人。面包看起来笨重，但却很轻的。😉
要制作这种天然酵母面包，讲究的是缓慢发酵(slow fermentation)。您需要花费一些时间来喂养酸面团发酵菌/酵母。可能需要大约7至8天（或更长时间）才能获得有效的酵母发酵菌。所以在培养酵母的过程需要依据程序跟耐心。此外，您还需要等两天才能制作一条天然酵母面包。😁
做这个面包，有许多因素决定了天然酵母面包的成功。从面粉的类型，酵母的活性，发酵的时间和方法，锅和烤箱的预热是否到位，甚至湿度和温度都将受到影响面包的成功率。😅
Sourdough bread 天然酵母面包
Ingredients 材料:
40g Starter 天然酵母菌
125g Water 室温水
180g Bread flour 高筋面粉
3g Sea Salt 海盐
Method :
1. Put the Levain in water and mix evenly.
2. Add in flour and sea salt and mix into a dough, let it rest for 30 minutes.
3. 1st Fold (15 folds), 1 hours rest
4. 2nd Fold (6 folds),1 hours rest ( I used 35 minutes)
5. 3rd Fold (6 folds), 1 hour rest ( I used 35 minutes)
6. Preshape, 1 hour rest ( I used 45 minutes)
7. Final shape, put it into the basket (I put in a round container with a towel coated with flour).
8. Refrigerate it overnight ( 8-10hours)~ Cold Retard
9. Remove from fridge the next morning, flip the dough downwards up to score the dough. ( I left it in room temperature for about 35 minutes while pre-heating the oven)
10. Insert the dough into the oven preheated at 240°C and bake for 20 minutes.
11. After Baking for 20 mins, lower the temp. to 190°C and bake for another 20-25mins. ( I lower to 220°C and bake for 10 minutes)
Note:
The Sourdough bread should be consumed within two or three days after it is baked. It can be placed in a paper bag or breadbox to reduce the rate of water loss and stored at room temperature. If it is not to be eaten in a short period of time, it is recommended to freeze it, which can be stored for one or two months. When eating, take out and thaw and heat or bake, the bread can restore the soft and fresh flavor.
步骤 ：
1. 混合天然酵母菌和水，搅拌均匀
2. 加入面粉和海盐，搅拌材料至不见干粉，静置30分钟
3. 15次拉折法，静置1小时
4. 6次拉折法，静置1小时（我用了35分钟）
5. 6次拉折法，静置1小时（我用了35分钟）
6. 整型，整成圆形后，静置1小时（我用了45分钟）
7. 整成橄榄圆形，放入藤篮 （我放入一个圆形容器）
8. 放进冰箱冷藏一夜。
9. 隔天早上冰箱取出，面团从藤篮倒扣割线。
10. 放入预热240度的烤箱，烤20分钟。
11. 烘烤20分钟后，降低温度到190°C，再烘烤20-25分钟。 （我降低温度至220°C并烘烤10分钟）。
提示：
欧式面包出炉后两三天内就要食用完，可放在纸袋或面包盒(保鲜盒)内，降低水分流失的速度，储放于室温下即可。若短期内不食用，则建议冷冻储存，可存放一两个月。食用时，取出解冻后加热或烤过，面包才能回复松软新鲜的风味。
Recipe apdated from: Ivy Low
Happy Baking！
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