This bread has a mild sweet potato flavour and mild sourness. Crispy thin crust and soft crumbs. Delicious!😋
The secret to making this beautiful rustic artisan bread is using a very wet dough (high hydration dough) with only three ingredients: flour, water, and salt.
Making sourdough bread with a short Bulk Fermentation. After strech & fold and pre-shapping, straight to cold retard in fridge for 12-18 hours.
Stretch and Fold is a technique to give strength to the dough during bulk fermentation. The dough will start feeling somewhat smooth and relaxed. The volume would increase. The number of stretching and folding can be between 4 to 6, it depends how the dough feels.
Proofing bread in the fridge (cold retard) slows down the fermentation, plus it gives you much more flexibility as to when you can bake your bread. *We can keep the dough in the fridge up to three days!
这个面包具有温和的紫薯风味和酸味。薄薄的脆皮和松软却有嚼劲的面包体。 美味！
制作这种美丽的乡村面包的秘诀是使用仅含三种成分的非常湿的面团（高水合面团）：面粉，水和盐。
这个制作酸面团是用短时间的基础发酵。间中并进行拉伸和折叠并预定型后，直接进冰箱中冷藏减缓发酵12-18小时。
拉伸和折叠是在基础发酵过程中活化面团的筋度。 这样面团开始比较有活性且光滑和松弛，体积会增加。 拉伸和折叠的次数可以在4到6之间，这取决于面团的延展性。
在冰箱中对面包进行长时间发酵会减慢发酵速度，此外，它还为您何时烘烤面包提供了更大的灵活性。* 我们最多可以将面团在冰箱中保存三天！
👆Beautiful scoring dough patterns.😍
👆Natural purple colour from purple sweet potato.😘
Purple Sweet Potato Sourdough Bread天然酵母紫薯面包
▶Sourdough Starter (Levain)：酸种
50g Sourdough Starter 酵母发酵剂
100g Bread Flour 面包粉
100g Water 水
- Activate Sourdough starter. Mix all ingredients and ferment for 4-6 hrs.Use at peak(the volume triples in less than 6 hours).
-激活酵母发酵剂。混合所有成分和发酵4-6小时，在最高峰状态使用(在不到6小时的时间内，体积增加了两倍)。
▶Sourdough bread酸种酵母面包:
200g Bread Flour面包粉
170g Water水
40g Sourdough Starter 酵母发酵剂(100% hydration)
10g Purple Sweet Potato Flour紫薯粉
2g Salt 盐
▶Method:
Mix water(150g) and starter.
Add in flour and Purple Sweet Potato Flour, knead till you get a shaggy mass.
30 mins autolyze.
Add in 2g salt and 20g water (*reserved 20g from 170g water ).
1 hr autolyze.
1st strech fold, rest for 30 mins at room temperature.
Repeat strech folding process. Fold once every 30 minutes for 2 hours.( Bulk fermentation)
Pre-shaping the dough~ Fold the dough and round it( *without adding any flour), then dust some flour, transfer dough in a container. Rest for 40 mins at room temperature.
Cold Retard in fridge fermentation for 12hours.
Remove the dough from the refrigerator and let it stand at room temperature for 20 minutes.
Shape the dough(Fold it gently without adding flour) Rest for 5 mins.
Final shaping~Shape and place on baking paper, then panning dough to basket or container. Proof for 2h-3h.
Preheat the oven at 230°C .
Remove the dough from the Banneton or container (de-panning). Score as desired and bake at 230°C for 25-30 minutes(Without Dutch Oven).
Remove the bread from the oven and cool.
Notes:
1. Place the bread on a cooling rack and wait for it to completely cool down before cutting into it. The dough inside the baked hot bread is still baking if you cut into it all the steam escapes and the center stays “doughy”.
2. Knock on the bottom of the bread. If it sounds hollow it’s done. If it doesn’t return it to the oven.
▶方法：
混合水和天然酵母。
加入面粉和紫薯粉，大概揉成团。
30分钟水合法。
加入2克盐和20克水（*从170克水中取出20克）。
1小时水解法。
第一次拉伸折叠，在室温下静置30分钟。
重复拉伸折叠过程，每30分钟折叠一次，持续2小时。
预成型面团〜将面团折叠并滚圆（*工作台上不添加任何面粉），整形后撒些面粉，并放置在容器中。在室温下静置40分钟。
在冰箱中发酵~盖上盖子发酵约12小时
从冰箱中取出面团，使其在室温下放置20分钟。
从容器中取出面团。将面团朔形(将其轻轻折叠并滚圆而同时不添加面粉)，然后静置5分钟。
最后整型〜整好形后并放置在烘培纸上，然后转移去篮中/或容器中，发酵2小时。
预热烤箱。
取出面团，在面团上割纹路, 并在230°C下烘烤25-30分钟 (没有用荷兰烤箱法)。
从烤箱中取出面包并冷却。
笔记：
1.将面包放在冷却架上，等待其完全冷却后再切成小块。 烤好的热面包内的面团仍在烘烤着。如果此时切成小块，所有的蒸汽就会逸出，面包中心就会保持“面团状”。
2.敲打面包的底部。 如果听起来很空心，那就完成了。 如果没有，将其返回烤箱。
Happy Baking!
Comments
Post a Comment