Ha... I'm baking sourdough again! 😁 I bake two breads and give them to friends tomorrow.😘
👆Baking...
Sourdough Bread天然酵母面包( 78% hydration)
■ Dough Formulation
Water: 310g (78%)
Levain : 80g (20%)
Bread flour : 320g (80%)
Whole Wheat Flour: 80g (20%)
Salt: 8g (2%)
■ Instruction:
1. Mix water and salt.
2. Put the Levain and mix evenly.
3. Add flour and mix evenly until no flour is visible.
4. 1 hour of rest at room temperature (Autolyze).
5. After 1 hr of rest, the first fold (S&F) and rest for 40 minutes.
6. After 40 minutes of rest, do the second fold (S&F)
7. After that, fermentation at room temperature for 1 hour 30 minutes
8. Bench Fold: (Divide the dough into two portions~1 loaf : 398 g or remain as it~ 1 loaf: 796g) Fold the dough lightly and round it.
9. Rest at room temperature for 40 minutes.
10. Final shaping and panning dough in Banneton/container, wrap in a plastic bag.
11. Second fermentation: After 1 hour at room temperature, refrigerated fermentation for 4 hours (if bake on same day) or Retard for 10-16 hours (next day bake).
12. Preheat oven at 250℃(Oven temperature is raised as high as possible). Preheat the tray and roasting pan for at least 20 minutes.
13.Score the second fermented dough surface with a knife.
14. Put the dough in the oven and pour hot water into roasting pan. Spray some water onto dough and oven. Bake for 20 minutes.
15. After baking for 20 minutes, remove the roasting pan(be careful with the hot water in pan).
16. Turn the oven temperature to 210℃ and continue baking for 20 minutes.
17. Once done, switch off oven and leave the sourdough bread in the oven for 10 minutes. Then, cool on wire rack for at least1 hour before cutting it.
天然酵母面包( 78% hydration)
■面团配方
水：310克（78％）
酸酵种：80克（20％）
面包粉：320克（80％）
全麦面粉：80克（20％）
盐8g（2％）
■说明：
1.混合水和盐。
2.放入酸酵种并混合均匀。
3.加入面粉并均匀混合直至看不到面粉。
4.在室温下休息1小时（自动溶解）。
5.休息1小时后，进行第一次折叠（S＆F），休息40分钟。
6.休息40分钟后，进行第二次折叠（S＆F）。
7.之后，在室温下发酵1小时30分钟。
8.台式折叠：（将面团分成两部分〜1条面包：398 g或原样保留〜1条面包：796 g）轻轻地将面团折叠并整圆。
9.在室温下休息40分钟。
10.最后成型后放入篮里 /容器中, 绑上塑料袋。
11.第二次发酵：在室温下发酵1小时后，放入冰箱冷藏发酵4小时（如果在同一天烘烤）或冷藏10至16小时（第二天烘烤）。
12.将烤箱预热至250℃（烤箱温度应尽可能升高）。将托盘和烤盘预热至少20分钟。
13.用刀将第二次发酵面团表面割线。
14.将面团放入烤箱，然后将热水倒入烤盘。在面团上和烤箱里头喷一些水后烘烤20分钟。
15.烘烤20分钟后，卸下烤盘（小心烤盘中的热水）。
16.将烤箱温度调至210℃，然后继续烘烤20分钟。
17.完成后，关闭烤箱，然后将酸面包留在烤箱中10分钟。然后取出。在切割之前，让面包在架上冷却至少1小时。
Recipe adapted from: Mukgling
Happy Baking!
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