Whey Honey Baton / 乳清蜂蜜中棍

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Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

Ingredients / 材料:

Whey:

150 g Quark 40% (or Fromage fraise)
500 g Pasteurized milk

Dough:

1+1/2 tsp Fresh yeast, crumbled
300 g Whey
50 g Honey
500 g German #550 flour
1+1/4 tsp Salt
50 g Unsalted butter, softened

乳清：

150克 40% 凝脂乳酪（或法鲜乳酪）
500克鲜牛奶

面团：

1+1/2小勺鲜酵母（捻碎）
300克乳清
50克蜂蜜
500克德国#550粉
1+1/4小勺食盐
50克无盐牛油，软化

Method / 做法:

Whisk together the quark and milk in a medium bowl. Set aside in a counter at room temperature overnight. The following day, gently warm the sour milk so that curds form. Strain the sour milk for a few of hours through a sieve lined with cheese cloth set over a pot. The strained curds can either be seasoned with sugar (salt if preferred) and used as a spread, or prepared for a cheesecake.
To make a dough, whisk the yeast with whey and honey. Stir in half flour and salt to make a yeast batter. Leave the batter, covered, in a warm place for 30 minutes. Rub the butter into the remaining half flour, until it is evenly incorporated and the mixture resembles fine breadcrumbs.
Stir the yeast batter into the butter-flour mixture. Combine together until a soft dough forms. Cover the bowl and leave for 10 minutes. Rub the work-surface with 1 teaspoon of olive oil and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Wipe the bowl clean and rub with 1 teaspoon of olive oil, return the dough to it, cover and leave for 10 minutes. Repeat the light kneading twice more, at 10-minute intervals, then leave the dough for 30 minutes until it has become soft and elastic.
Shape the dough into a baton and place it smooth-side down into a flour-dusted cloth. Leave it for about 1 hour at room temperature. Preheat the oven to 210C/410F. Upturn the dough on to a flour-dusted baking tray. Make a few of slashes over the top and bake the bread in the center of the oven for about 40 minutes or until the loaf is a good brown colour. Cool on a wire rack.

Details => Forum

凝脂乳酪和鲜奶入适中的容器，搅拌均匀。室温下隔夜放置。第二天将其稍微加温让凝乳结块。过滤网套好纱布，倒入酸牛奶，静置若干小时，滤出乳清。沙布上的凝乳可以用食盐或是糖调味后用来抹面包，抑或用来制作乳酪蛋糕。
酵母，乳清和蜂蜜搅拌均匀。加入一半面粉和盐调成糊状。盖上保鲜膜室温醒30分钟。黄油和另一半面粉捏匀，搓成面包糠状。
将酵母糊加入牛油面粉混合物中，混合成柔软的面团。盖好松弛10分钟。台面抹上1小勺橄榄油，放上面团，轻揉成匀滑圆球状，约10秒钟。容器抹干净后，搽上1小勺橄榄油，放回面团盖上保鲜膜松弛10分钟。重复揉面10秒，松弛10分钟的步骤两次后让面团醒30分钟直到其柔软有弹性。
面团整形成中棍，光滑面向下放到洒了面粉的布巾上室温醒发1小时。预热烤箱至210C/410F。面团翻个面放到洒粉的烤盘上，表面用锋利的刀片割出若干痕送入烤箱中层烘焙约40分钟直到面包深棕色。取出架上晾凉。

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"Whey Honey Baton / 乳清蜂蜜中棍" is part of these categories:

Bread / 面包 (129)

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