Sourdough Demi Baguette / 酸酵三明治法棍

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Ingredients / 材料:

Sponge:

80 g Sourdough starter
110 g Water, lukewarm
110 g All-purpose flour

Dough:

All the sponge above
190 g Water, lukewarm
470 g All-purpose flour
60 g Rye flour
12 g Salt

酵种：

80克酸酵头
110克温水
110克中筋粉

面团：

以上所有酵种
190克温水
470克中筋粉
60克黑麦粉
12克食盐

Method / 做法:

Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it's fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Let the mixture rest for 30 minutes, allowing flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.

Details => Forum

将酵种材料混合拌匀室温发酵12-18小时直到酵种完全活跃。食盐除外，将面团其它材料入搅拌盆，低速搅拌2分钟后，盖上保鲜膜松弛30分钟，让面粉吸收水份。加入食盐，继续搅拌直到其面团非常有弹性。
取一个稍大的容器，抹上少许油脂，放入面团盖上保鲜膜醒发50分钟。台面洒上少许面粉，放上面团，轻轻将其拍扁，然后将四边的面团如折叠信封似的往中心折入。将面团回放到容器，盖好后继续醒发50分钟。拍扁，折入滚圆后再回入容器醒发约至双倍大。取出面团匀割成5份，每份各整成三明治法棍，也就是半根长棍大小。用大帆布巾或烤纸洒上面粉，放入整好的半棍面包，每条长棍间要留出间距，然后捏起间距成栏。表面洒些面粉，盖上保鲜膜，隔夜冷藏发酵。隔天早上取出面团，室温放置30分钟左右。
烤箱底部放入一个浅盘，预热烤箱和石板至250C/500F。用刀片在长棍表面划2-3刀后，将其送入烤箱的石板上，往烤箱底部的浅盘冲入一杯开水，立即关上烤箱的门烘焙12分钟后将烤箱温度调至200C/400F，继续烘焙面包至金黄，大约22-25分钟。置于架上晾凉。

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"Sourdough Demi Baguette / 酸酵三明治法棍" is part of these categories:

Bread / 面包 (129)
French / 法国 (29)

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