Yes, I made Sourdough Bread again!😊
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
▶Basic sourdough bread baking:
1. Mix all ingredients and knead, rest for 30 minutes.
2. 1st fold, rest for 40 mins at room temperature.
3. 2nd fold, rest for 40 mins at room temperature.
4. Pre-shaping the dough, and rest for 30-40 mins at room temperature.
5. Final shaping the dough~ Fold the dough lightly and round it, dust some flour, then panning dough in Banneton or container.
6. Second fermentation: After 1 hour and 30 minutes at room temperature, store in the refrigerator fermentation for 12-18 hours.
7. Remove the dough from the refrigerator and let it stand at room temperature for 30 minutes.
8. Preheat the oven.
9. Remove the second fermented dough from the Banneton (de-panning).
10. Scoring on top of dough and bake at 230°C for 22-25 minutes.
11. Remove the bread from the oven and cool.
Note:
You may leave it at room temperature and fermentation for 4 hours instead of storing in refrigerator. Bake straight in preheated oven.
▶基本的面团做法：
1. 混合所有成分并搓揉成团， 休息30分钟。
2. 进行第一折后在室温下静置40分钟。
3. 进行第二折后在室温下静置40分钟。
4. 将面团预成形，并在室温下静置30-40分钟。
5. 最后将面团整型〜轻轻地将面团折叠后滚成圆形，撒些面粉, 然后移入Banneton或容器中。
6. 第二次发酵：在室温下1小时30分钟后，放入冰箱中冷藏发酵12小时。
7. 从冰箱中取出面团，使其在室温下静置30分钟。
8. 预热烤箱。
9. 从Banneton中取出已发酵面团。
10. 在面团表面上刮纹, 并在230°C下烘烤22-25分钟。
11. 从烤箱中取出面包并冷却。
提示：
您可以将其在室温下发酵4小时，而不需要放在冰箱中。然后， 直接在预热的烤箱中烘烤。
Happy Baking!
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