French Sourdough Batard Bread / 酸酵法国短棍面包

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French Sourdough Batard Bread / 酸酵法国短棍面包

Ingredients / 材料:

Sponge I:

55 g Active apple sourdough starter
120 g Water, filtered
60 g Bread flour

Sponge II:

All of the sponge from above
240 ml Water, filtered
180 g Bread flour

Bread Dough:

1-¾ cups of fully activated starter-sponge from above
250 g Bread flour
¾ tsp Salt

面种I：

55克苹果酸酵头
120克饮用水，过滤
60克　面包粉

面种 II：

以上所有的面种I
240毫升　饮用水，过滤
180克面包粉

面团：　

1+3/4杯取以上的面种
250克面包粉
3/4小勺食盐

Method / 做法:

Combine ingredients of sponge I to make a thick pancake batter and stir well. Let the mixture sit at room temperature until it is fully activated, 6-8 hours. Combine ingredients of sponge I I Combine to make a thick pancake batter and stir well. Let the mixture sit at room temperature until it is fully activated, 6-8 hours¡£
Pour the starter-sponge into a large mixing bowl. Add the flour and knead until the dough separates from the sides of the bowl. The dough is still tacky but smooth. Add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball. Place the dough in a lightly oiled bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume.
Turn the dough out onto a lightly floured surface. Form the dough into a rough circle-like shape and gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones, which will help create an open-hole texture in your bread. Shape the dough into a bartard or other desired forms and place on a well-floured baking pan with seam-side down and cover. Allow the dough to rise until slightly under-proofed.
Preheat the oven to 210C/410F. Slash the top 3 or 4 times with a greased sharp knife and bake. For a crusty loaf, spray water on the walls of the oven right after placing the bread in a well-preheated oven. Do this for the first 5-10 minutes, until the bread begins to brown. Remove from oven and cool on rack for at least 1 hour before slicing.

面种I的所有材料混合拌成浓稠的煎饼状面糊。室温静置6-8小时直到酵母活动全然活跃。面种I I的所有材料混合拌成浓稠的煎饼状面糊。室温静置6-8小时直到酵母活动完全活跃。
将面种放入搅拌盆，加入面粉搅拌至面团完全离开盆具四周。这时面团虽然稍微有些粘手，但却是柔软的状态。加入食盐继续搅拌直到面筋扩展，面团非常柔软，有弹性且湿润。搅拌盆抹上少许油脂，放入面团后晃动让整个面团都沾到油脂。盖上保鲜膜醒发至双倍大。
面团移到洒了薄粉的案板上。将其大略揉成一个圆球状，然后轻轻拍扁面团，但是不要用劲去揉搓面团，否则在挤出大气泡的同时，也将一些小气泡一并挤消了。这些小气泡有助于产生法式面包常见的的蜂窝组织。面团整形成短棍或自己喜欢的形状，封口朝下放到洒了面粉的烤盘。盖上后醒发，只要8分发即可入炉烘焙。
烤箱预热至210C/410F，用抹上少许油脂的利刀在面团表面划上3-4刀。烘焙大约35分钟。喜欢脆式表层的话，那么面包入炉后，立即喷洒一些水在烤箱周围。这个步骤要重复直到面包开始上色，大约5-10分钟。取出面包放到架上晾凉至少一小时才切片。

"French Sourdough Batard Bread / 酸酵法国短棍面包" is part of these categories:

Bread / 面包 (129)
French / 法国 (29)

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