<< 菜蔬小語》馬齒菜 | 回blog首頁 | The Leaning Trails for Making Artisan Bread_ Bialys >>

April 6,2008

The Leaning Trails for Making Artisan Bread_ Pain a ĺAncienne

這個乍看像冷油條的法包_Pain a ĺAncienne(first trail)

Adopted Recipe: The Bread Baker’s Apprentice by Peter Reinhart

Learning Lessons:

  • Pre_ferment
  • Sir Galahad Artisan Flour
  • Shaping

初試這款麵粉,因不諳其吸水性,這次的麵團就有點過濕而在分割就變得困難,很容易就會將麵團給消氣. 而且幾乎沒法割花(scoring),但這樣的麵粉烤出的麵包真得又跟一般的高粉烤出的口感不同,皮更感脆,有點chewy 但又不會太過, 但得再多試幾款後,才能真的嘗出分別之處.

Pain a ĺAncienne.jpg

 


30% whole wheat Bread

Adopted Recipe: 法國莫比全麥粉-----低溫冷藏長時間發酵吐司 by mamamom's bakery

Learning Lessons:

  • Pre_ferment
  • Organic AP flour + 30% stone ground whole wheat flour+ Sir Lancelot Hi-Gluten Flour
  • Shaping

好久沒做台版的全麥土司,就選這款清淡版的試試,原以為利用出外買菜的時間,可以讓打好麵團做好第一次發酵,但今天氣一回暖,又低估了商酵+酵寶的功力, 當然慘案發生,結果發過了頭.哀!只好死馬當活馬醫,所以做麵包要專心不能一心二用,就是這個原因.

    相同的整型手法,但放在不同的模子來烤,pan loaf 沒有加蓋,麵團遇熱時的oven spring 沒受擠壓,烤出的洞洞就偏大且有明顯的一圈一圈的捲紋,但帶蓋土司模的土司就跟前者很不同呢.

wwb.jpg

wwb2.jpg

 


Posted by homebythelake at 樂多Roodo! │10:25 │回應(6) │引用(0) │Bread
樂多分類：日記/一般 工具：編輯本文
Ads by Roodo! 

引用URL

http://cgi.blog.roodo.com/trackback/5818605
回應文章

Dear Web,

好漂亮的 Pain a ĺAncienne, 跟 Peter 書裡的一模一樣 ^-^, 我最近買了一本很 science 的麵包書來看, 用了好多化學式子和曲線圖 (P&M 的書不錯不過我想知道更多一點的細節:P) 不過要有時間實驗才好... 天氣漸漸暖了...
Posted by blue at April 7,2008 05:26

Blue: do U mean this book_Bread Science the chemistry and craft of making bread by Emily Buehler? I had this book,too.
Posted by web at April 7,2008 06:51

Dear Web

真的好像油條啊....@@
看起來好有嚼勁,真想再配碗熱豆漿呢 :P
Posted by ++ at April 7,2008 07:53

有有有 那個假油條 我有看過 只是不知道叫啥名字 I can find the Mexican Can Sugar you guys are talking about. :(
I am going out of town for a couple of days. Probably I will have some EXTRA time to shop around.
Posted by Beav at April 12,2008 20:27

哈 是找不到啦! 還有忘了說 我家最近有壞蛋出現 亂丟垃圾 所以把窗戶暫時關起來
Posted by Beav at April 12,2008 20:29

++: 假油條,你想到豆漿,我想到那油條夾麥芽糖跟花生粉跟香菜,那種小時後吃的零嘴,你知道我在說啥嗎?

Beav:那個老墨塊糖,你一定要試,不會讓你失望的. 原來是有搗蛋鬼,別理他.
Posted by web at April 15,2008 11:48
  


回最上方