Basic sourdough bread (hand kneading)天然酵母酸面包(67%hydration)

I am really enjoying making sourdough bread, even though that is time consuming...😃

This sourdough bread is basically a no knead method yet you still can get a beautiful crumb.

我很喜欢做酸面包，尽管那很费时间。😉

这个酸面团基本上是一种不需要折叠方法，但依然可以做到漂亮的面包。

 👆Baking in the process....

👆Beautiful baked!

Basic sourdough bread天然酵母酸面包

▶Basic Sourdough bread recipe Ingredients 材料: Bread flour 330g高筋面粉 All Purpose Flour 40g Sourdough starter 120g天然酵母菌 Water 230g室温水 Salt 5g海盐 ▶Basic sourdough bread baking

1.  Mix all ingredients and knead.

2. 1st fermentation : 2hrs in room temperature. 

3. After 2hrs, folding the dough and store 12-24hrs in refrigerator.

4. Take the dough out from fridge. Folding and pre-shaping the dough, and rest for 30-40minutes at room temperature.

5. 2nd fermentation : shaping and rest for 1.5~2hrs in room temperature.

6. Scoring and bake at 230℃ 25-30minutes.

▶基本的面团做法：

1.混合所有成分并揉捏。

2.第一次发酵：室温下2小时。

3. 2小时后，将面团折叠并放进冰箱中存放12-24小时

4. 从冰箱取出面团，折叠并整型面团，然后在室温下静置30-40分钟。

5.第二次发酵：再折叠一次并卷起来，定型并在室温下静置1.5〜2小时。

6.在230℃下烧焦并烘烤25-30分钟。

Recipe source from: Millo kitchen

Happy Baking!