Basic Sourdough French Bread / 基础酸酵法包

Recipe Category:

All Recipes / 所有菜单 (731)
New Recipes / 最新菜谱 (16)

Hall of Shame

Forum / 论坛

Asian / 亚洲美食 (23)
Baked Goods For Cats / 猫食 (1)
Bread / 面包 (129)
Cakes & Muffins / 蛋糕麦芬 (156)
Chinese / 中餐 (286)
Cookies / 曲奇饼干 (58)
Dim Sum & Snacks / 点心小食 (90)
Eggs / 蛋类 (24)
French / 法国 (29)
German / 德国 (60)
Greek / 希腊 (8)
Holiday Specials / 节日美食 (10)
Ice Cream & Deserts / 冰点甜品 (20)
Kitchen Basics / 厨房技巧 (4)
Pasta & Rice / 米面 (43)
Pies & Pastries / 派酥皮 (30)
Pork & Beef / 猪牛肉 (38)
Poultry / 家禽 (56)
Preserves & Sauces / 酱渍 (24)
Seafood / 海味 (71)
Soups / 汤羹类 (5)
Turkish / 土耳其 (3)
Vegetables & Tofu / 时蔬豆腐 (99)

Conversions / 换算表

Links / 链接

Ingredients / 材料:

230 g Rye sourdough starter 100% hydration
2/3 cup Lukewarm water
550 g All-purpose flour
10 g Salt
Extra flour for kneading

230克黑麦酸酵头，100%水化比
2/3杯温水
550克中筋粉
10克食盐
些许手粉

Method / 做法:

Place the starter in the bowl of mixer fixed with a dough hook. Add in water and flour. Knead firstly at the low speed for about 2 minutes. Sprinkle in salt and knead until incorporated. Increase the speed to medium and continue to knead the dough until it no longer sticks. Add more flour or water if needed to form a smooth and soft dough ball.
Place the dough in a large lightly oiled bowl. Cover with a plastic wrap and a damp kitchen towel to follow. Place it in the oven with light on together with a cup of hot water. Allow the dough to proof until it has approximately until it increases in size by 50 percent, about 1 hour. Fold the dough over four times by turning the bowl ninety degrees and pulling the edge of the dough furthest way from you over the top of the rest of the dough. After the fourth fold, lift the entire ball of dough and turn it over in the bowl. Cover and let the dough rest for another hour. Repeat the folding step. Shape the dough into a ball.
Place the dough ball in a basket lined with a generously floured napkin. Cover the dough with plastic wrap and overlap with a damp cloth. Allow to rise until doubled in volume, about 1-1.5 hours. Half hour before baking, preheat the oven to 220C/425F. Turn the dough onto a baking sheet dusted with cornmeal or rye flour. Sieve the dough with some flour and, using a razor blade, make a cross on the top. Bake for 1 hour until golden brown. During the first 10 minutes of baking, create steam by spraying water into the oven at 3-minute intervals. Remove it from the oven and let cool at least 2 hours before slicing.

酸酵头放入搅拌盆，加入水和面粉。低速搅拌大约2分钟，然后洒入食盐继续搅拌至匀。转为中速将面团搅打至不粘手，柔软且有弹性。根据需要适量增减面粉和水。
面团放到抹了少许油脂的搅拌盆，盖上保鲜膜，再叠上条湿布巾。打开烤箱灯光，放入一杯热水，将盖好的面团放入醒发约1小时直到大过原体积50%时，取出烤箱，直接在盆里将面团翻按四次成为团状。盖上后再次醒发1小时，重复上个翻按步骤。然后将面团揉成圆团状。
取个竹篮铺上布巾，洒上面粉。放入面团后盖上保鲜膜，叠上湿布巾。醒发1-1.5小时直至双倍大。烘焙30分钟前开始预热烤箱到220C/425F。烤盘上铺上烤纸，然后洒上玉米面或黑麦粉，接着将发好的面团轻轻翻放在上面。表面筛上层面粉，用薄刀片在表面划出十字。入炉烘焙1小时直到金黄。头10分钟的烘焙时间要每间隔3分钟喷一次水以产生蒸汽效果。烤好取出置于钢架上凉凉至少2小时才能切食。

"Basic Sourdough French Bread / 基础酸酵法包" is part of these categories:

Bread / 面包 (129)
French / 法国 (29)

Do not show Chinese text

Back to Angie's Recipes