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San Francisco Sourdough Bread / 旧金山酸酵头面包

 
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 San Francisco Sourdough Bread / 旧金山酸酵头面包


Ingredients / 材料:
Firm Starter/Levain: Dough:
  • 750 g Bread flour
  • 180 g Whole wheat flour
  • 330 ml Water, lukewarm
  • 12 g Salt
  • 1 tbsp Honey
Egg Wash:
  • 1 pc Egg white
  • 1 tbsp Water
面团状酵头：
  • 280克 面糊状酸酵头（苹果酵母液）
  • 155克 面包粉
主面团：
  • 750克 面包粉
  • 180克 全麦粉
  • 330毫升 温水
  • 12克 食盐
  • 1大勺 蜂蜜
蛋液：
  • 1个 蛋白
  • 1大勺 水

Method / 做法:
  1. Place the firm starter ingredients together in a bowl. Use a spatula to stir the ingredients together until a stiff dough forms. Transfer the dough onto a lightly floured work surface and knead until the dough has become soft, about 8 minutes. Place this dough covered with a plastic wrap in a clean bowl, let stand for 8-12 hours at room temperature until the dough has almost doubled. Or you can place it in the fridge overnight, of course covered tightly with 2 or 3 layers of cling film.
  2. Take it out the next day and allow the dough return to the room temperature, about 2 hours. (Since I was not in a rush to bake the bread, after taking out the starter dough in the early morning, I just left it in a shelf until that early afternoon, more or less 6 hours.) Cut the dough into smaller pieces and stir with the rest of the dough ingredients on a lower speed for 1-2 minutes in a mixing bowl. Switch to higher speed and knead until you have obtained soft and smooth dough, about 10 minutes.
  3. Cover the dough with a plastic wrap and top with a wet towel. Let rest for 4 hours until doubled. Lightly press down the dough and divide it into 3 pieces. Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top. However you can always shape the bread into your desired forms, for example, boule, miche, coburg, vienna, fougasse, or bauguette. Place the shaped loaves onto 2 baking sheets sprinkled with cornmeal and dust the top with some rye flour. Cover again and proof at room temperature until double in bulk, 2-3 hours. (Again you can always leave the dough covered tightly in the fridge to proof overnight.) Slash the top 3-4 times with a very sharp knife, cutting about ¼ inch deep. Spray the knife lightly with vegetable oil spray before slashing; it will prevent the knife from sticking on the dough's surface.
  4. Whip egg white and water together and brush with the loaves. Place them in a 210C/410F oven (it took me about 35 minutes) to bake for about 20 to 30 minutes. If you prefer a thick chewy crust, use steam during the first 10 minutes of baking. I sprayed water on the oven walls right after placing the bread loaves in and repeated this until the loaves begin to color. Move them to a rack to cool thoroughly before slicing. Cut the bread with a bread knife and enjoy with butter, jam or your favorite spread.
Details => Forum
  1. 将酵头材料放入盆里，用长勺将其拌成粗面团。放到洒了面粉的案台上揉搓直到面团柔软，大约８分钟。放到一个干净盆里后盖上保鲜膜，室温醒发8-12小时。隔夜发面的话，就要用2-3层保鲜膜盖好面团才放到冰箱。
  2. 隔天从冰箱取出面团后，大约需要２小时让面团回至室温才进行下一步。（因为并不急着烘焙面包，所以清晨取出面团后，我将面团放到厨架上，让其慢慢回温醒发直到下午，大约６个小时。）将酵头面团分切成若干小块，和主面团的其它材料一块放到盆里低速搅拌1-2分钟。提速继续搅打揉搓直到面团光滑柔软，约10分钟。
  3. 面团盖上保鲜膜后再铺条湿布巾。松弛醒发4小时直到面团双倍大。轻拍出面团气体后匀分成3块。传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。不过你可以完全随好做出不同造型的酸酵头面包，像圆形，椭圆，叶子型或长棍面包。放到２个洒了玉米面的烤盘上，在面团上洒些黑麦粉。盖上保鲜膜，室温醒发面团直到双倍大，约2-3小时。（如果要冷藏发酵面团的话，要盖好面团才放到冰箱。）用利刀在表面划3-4刀，1/4寸深左右。刀子抹上少许沙拉油后再划，这样刀子就不会老是粘拖住面团了。
  4. 面团刷上蛋液放入预热210C/410F烤箱（我的烤箱需要35分钟）烘焙大约20-30分钟。如果偏爱有嚼劲的面包表皮，那么烘焙的前１０分钟要用蒸汽。面包一进箱，我用喷水壶立马朝烤箱四周喷洒水以起到蒸汽作用。重复需要往烤箱喷洒水直到面包已经开始上色。烤好后将面包放到钢架上，完全凉透后才切食。抹上牛油，果酱或是其它抹酱。
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