我為麵包狂 - sourdough bread,番茄濃湯,蛤蜊濃湯

近來還熱情高漲地在鼓搗我的麵包, 下決心來養酸麵包母麵, 用Peter Reinhart的方法, 用菠蘿汁和dark rye flour開始, 過程很慢長, 但並不難, 前四天, 每24 小時喂一次新麵和水, 同時取出一半不要, 我都是在晚上9點來做這步, Peter 叫它 seed culture, 第五天加比較多的麵, 做成硬點的麵團, 再發酵24小時, 這個麵就是母麵團, 他叫它Barm, (Mother dough), 就可以用來直接發麵了, 不用酵母粉了, 用的是這個wild yeast, 而且味道很好吃, 這個麵團可一直養下去, 很多麵包房裏的母麵都有上百年了, 他們做出來的麵包就是好吃.


免揉酸麵包, no knead sourdough bread

做這個的過程要扔掉一部分沒完成的種子, 到後來兩天, 麵團已經很有活力但不是很酸, 我就找了個方子來試做一個免揉的麵包, 心想萬一不成也沒費力氣, 結果是很簡單的方法, 味道還真是不錯, 有點酸味呢.

找道了這個麵包網點: www.breadtopia.com很有幫助, 他的方法很簡單就能吃到好吃的麵包.


16 OZ高筋麵粉,
1 ¼ tsp 鹽,
1 ½ C 純淨水, filtered water
¼ C sourdough starter (可用 ¼ tsp instant dry yeast 代替)

把材料全部放盤裏和勻, 擬成團, 用食品朔料袋套裝好, 放室溫裏 18-20 小時,

第二天, 拿出來放在灑了麵粉的案板上, 用手指粘點麵粉, 把麵團攤平, 再輕疊起來, 做成你要的型, 放入發麵的盤裏, 1.5 到2小時後,
烤箱裏放一個帶蓋的耐高溫的容器, 預熱到500F, 把麵團反扣在烤紙上, 再用烤紙拎起麵團輕放入容器裏, 蓋好, 烤30分鍾, 再打開蓋, 溫度調低到 450F再烤10分鍾, 表麵金黃, 內部溫度200F, 就可取出, 放烤架上冷卻.











現在主食反而成了副食, 隨便做了個湯來配麵包吃就吃了晚飯了.


番茄濃湯-


2TB 黃油,
1個甜洋蔥切碎,
2TB番茄膏,
2TB 麵粉,
2TB brown sugar,紅糖,
2個罐頭番茄, 瀝幹, 汁留用,
1個雞湯罐頭,
胡椒,鹽適量,
½ C 鮮奶油, heavy cream,
羅勒葉, basil

黃油炒香洋蔥, 加番茄膏,紅糖, 炒香, 加麵粉炒熟, 加碎番茄, 炒熱, 加雞湯 , 番茄汁, 燒滾,
打成糊, 倒入鮮奶油, 胡椒, 鹽調味,











加了點其它的來平衡一下飲食搭配吧.














母麵團做好了, 馬上用Peter 的酸麵包方子來做了,



















蛤蜊濃湯-

以前做過的, 材料有點不同, 就不重複了:
http://blog.wenxuecity.com/blogview.php?date=200805&postID=17739


5 slices of bacon,
1 red onion chopped
2 carrots, peeled and diced
4-5 cloves of garlic, chopped
1/2 cup of flour
thyme,
bay leaves
2 LB red potatoes peeled and diced 
48 oz clam juice
2 cans of minced clams
1 cup heavy cream
salt & pepper to taste
chives













我的做麵包的工具和書:

From Peter's bread making tools checklist:

家裏有的:


















還有很多烤盤,烤模, 我就不貼啦,


新添的:





















這個是全麥的:




















兒子最愛做我的模特了:







Make sourdough starter: day 1, mix 1 cup of dark rye flour with 1/2 cup of juice for 24 hours in room temp. day 2, add 1/2 cup of bread flour and 1/4 cup of juice mix well and for 24 hours in room temp. day 3, discard 1/2 of the dough, then, add 1 cup of bread four and 1/2 cup of water, for 24 hours. day 4, ready to use the starter, if not active enough, you can discard half of the starter, then add 1 cup of bread flour and 1/2 c water wait for 12 hours or more to see if the starter has bubbles. This is to make the "seed culture", to make the "barm", you will need to mix: 3 1/2 c bread flour, 2 cup of water, 1 cup of the seed culture. It seems like a lot of work, but each day it only takes about 5 min to work on it. Then after this, each time you use some of the starter, just add the equal amount of flour and water to feed the starter, you will have this forever. You can use this to make Chinese steamed bun too. The flavor is much better than quick yeast dough bread.

[mutley_p]

suezi... 麵包做的真是絕了。 偶也想學做sourdough starter.澳洲現在冬天，室溫17-20度可以嗎？ pineapple juice就超市買的罐裝的就行是 嗎？

[shellnewolreans]

Your are so good, specially, I like the soup, it looks delicious.

[LadyG]

So impressed! you're amazing.