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January 22,2008

The Leaning Trails for Making Artisan Bread_ Struan Bread

       Back to the basic_Sandwich Loaf_ Struan Bread (1),(2),(3)

Recipe:  BBA by  Peter Reinhart
Learning Lessons:
                                 Different kind of  grains in the soaker
                                 Delayed fermentation method
                                 Shaping


Struan Bread 是 Peter Reinhart  很引以為傲的一個麵包, 不僅銷售常紅,更重要的是他本人在他的BBA 書中這麼寫到_” I says this with the confidence born of hundreds of customer testimonials, this bread and its variations make the best toast in the world. Because it is sweetened with both honey and brown sugar, it caramelized quickly, both while baking and especially when toasting.  The many grains hold moisture so that, while the slice crisp up when toasted, they also retain a moist sweetness.” 正因為它多穀,再配上不同粉類,就可以玩出變化萬千, 我想這絕對是值得返複練習不停把玩的優質麵包.
struan1.png


struan2.png


照片裡看的出這個麵包是underbake  (350F 40mins) 下次烤時跟烤溫要再調整. 還有咧, 嘗過後我覺得甜了點,甜度也要稍調,因這次是完全按配方做,下回我要跟我的酵寶一起玩,風味絕對會不一樣.


Posted by homebythelake at 樂多Roodo! │00:41 │回應(3) │引用(0) │Bread
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Dear Web

這個麵包裡麵好漂亮啊...一定很好吃!!

真是慚愧,你們那冰天雪地的還個個玩麵包玩得這麼好
我在溫暖的季節還這麼懶惰....Orz....
Posted by ++ at January 23,2008 14:39

我家LG's favorite bread.
I use white rice and substitute 1/2 of the honey with molasses. I also add sunflower seeds and millets to the mixture which makes the bread a little nuttier; best when it's toasted.
Posted by Mac at January 24,2008 15:47

++:其我比較愛在冬日裡做麵包.

Mac: 下回我要記得加點molasses.
Posted by web at January 30,2008 11:25
  


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