Sourdough Sundried Tomato Baton / 酸酵番茄干中棍面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Mix the starter, water, rye flour and 50 grams of bread flour in a mixing bowl. Cover with plastic wrap and let ripen for 8-12 hours. Add in the drained sundried tomatoes and the rest of ingredients. Knead until the dough pulls away from the sides of bowl and has become elastic and smooth. Place in a lightly oiled bowl, turn and cover with a damp towel. Let rise until doubled. Gently press the dough to release air. Let rise a second time.
Turn the dough out onto a lightly floured surface. Divide dough into two equal parts. Try adding as little flour as possible to the dough at this stage. Form into baton or boule shape and place them on a tray sprinkled with cornmeal. Lightly brush with olive oil and cover with plastic wrap. Allow the dough to rise until it is not quite fully proofed. Free-form loaves are best baked just slightly under-proofed.
Score the loaves with a very sharp knife greased with salad oil three diagonal cuts along the top of the loaves. About 20 minutes before baking, preheat oven to 200C/400F. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 30 minutes until done. Allow your loaf to cool completely on a rack, about 2 hours, before slicing.

混合酵头，温水，黑麦粉，以及50克面包粉在搅拌盆。盖上保鲜膜醒发8-12小时。加入滤干油的番茄干以及其它材料一起搅拌直到面团离开盆具周围，光滑有弹性。放入一个抹薄油的盆，晃动让整个面团都沾到油脂。盖上湿布后松弛发酵直到双倍大。轻压面团排除气体，再次醒发面团至双倍大。
薄薄洒些面粉在案板上，翻放上面团，将其均匀分成2份。这一步尽量不要揉入过多的面粉。将面团整形成短棍状或是圆球状放到铺了玉米面的烤盘上。在面团上扫层薄薄的橄榄油，盖上保鲜膜进行烘焙前最后的醒发。这类不使用固定烤模烘焙的自由造型面包只要8分发即可入炉烘焙。
利刀抹上少许油脂，在面团表面斜划上3刀。烘焙前20分钟开始预热烤箱到200C/400F。烤箱底层放一个浅盘，面包放在中层烘焙。将一大杯冰块放入烤箱底层的浅盘，立即关上烤箱。烘烤大约30分钟。面包置晾在钢架上2小时，完全凉透才切片。

"Sourdough Sundried Tomato Baton / 酸酵番茄干中棍面包" is part of these categories:

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