細雨 Continous Mist
Beatiful life with beatiful mind!
正文
自己家做的酸麵包真是不一樣。你如果你有嚐過，還沒有試過，我相信，你一定會產生＂自己做＂的念頭。做起來也不算麻煩。
Step 1: Make sour dough starter
2 cups all purpose flour
2 cups of milk
1 tsp yeast
In a large glass or ceramic bowl, combine all above and cover with plastic wrap. Poke few holes on the plastic wrap. Let it stand in the room temperature for at least 5 days. You know it is ready when you smell sour.
第一步，做酸麵包引子
取一個大的玻璃瓶，加入２杯麵粉，２杯牛奶，１小勺YEAST，混合均勻。用塑料紙蓋好，上麵紮幾個眼。常溫下放置至少５天。聞到酸味了，就是好了。
Step 2: Make sponge
1 cup sour dough starter
2 cups water
2 tsp yeast
2 cups unbleached flour
Measure the sour dough starter, add water and combine. Put flour in a big container. Add all of liquid to the flour. See below pictures:
第二步，做SPONGE
１杯酸麵包引子加２杯水,yeast 混合均勻。２杯麵粉放入大玻璃盆中。液體和麵粉混合均勻。看下圖：
Cover it and wait for bubbling.蓋好等著發起來。
Step 3: Make dough, shape the dough and raise
1/2 cup water
1 tbsp sea salt
~3 cups all purpose flour
Add the water, salt, and 2 cups of the flour to the sponge remaining in the bowl. Stir with a wooden spoon to mix well. Add more flour if it is needed to make a soft dough. (Standmixer does good job for you.) Turn the dough out onto a lightly floured work surface. Knead just until smooth. Put the dough on a lined baking sheet. See picture below. Sprinkle some flour on the dough. Cover it with a kitchen towel and let it rise till double.
第三步，做麵團
在SPONGE中加入1/2 杯水，１大勺海鹽和2杯麵粉。混合均勻。再加入適量麵粉揉成軟的麵團。我讓我家的STANDMIXER來做這項工作。把麵團放在撲了紙的烤盤上，撒上些麵粉，用廚房TOWEL蓋上，放到暖和的地方發麵。直到發大２倍以上。
The dough has rise. Use a sharp knife and cut cross on the top. (5 inch long)
麵團發好後，用鋒利的小刀在上麵劃個十字，大約５英寸長。
Step 4: Bake the bread
Preheat oven to 450F with a baking stone. Put some hot water in a pan and leave it on the bottom of the oven. Mist the dough with water several times. Put it in the oven immediately and bake for 30 minutes. Do not open the oven until you are ready to test doneness. (The bread taste the best if it is baked directly on the baking stone.) Reduce the heat to 400F and continue baking until the crust is dark and the bread sounds hollow when tapped on the top, ~25 minutes. (Baking time might varies based on your oven temperature)
第四步：烤麵包
烤箱放好BAKING石頭加熱到４５０F。烤箱底部放一個加了熱水的盆（我用我家的炒菜PAN）。準備好後，在麵團上噴幾次水，馬上放入烤箱中烤３０分鍾。不要開烤箱門。（在BAKING石頭上烤出來的麵包最好吃）。然後烤箱溫度調低到４００F，繼續烤到表皮變深，深黃色，輕彈麵包，中間聽來象是婁空，麵包就是烤好了，大約２５分鍾。(我的烘烤時間是根據我家的烤箱溫度來定的，僅供你參考。如果你不知道你的烤箱是否calibrated，烤麵包時要注意觀察麵包的顏色。注意不要烤焦了.)
It is coming out of oven with a tempting fragrance.
麵包烤好了帶著誘人的香氣。
Brush out excess flour. Transfer to a wire rack and let cool completely before slicing.
彈掉多餘的麵粉，放在架子上冷卻，然後再切。
Take a look at the middle of the bread:
看看酸麵包中間是什麽樣子。
It is absolutely delicious with a bowl of lentil soup.
配上一碗熱氣騰騰的LENTIL湯真是美不盛言！
Or enjoy the bread with butter and honey. The sour dough bread is one of our favorite homemade bread. We can eat it just like this. I hope you like it, too.
或者麵包配奶油，蜂蜜，原配更美。酸麵包是我們最喜歡的家庭製做麵包之一。我希望你也喜歡。
Step 1: Make sour dough starter
2 cups all purpose flour
2 cups of milk
1 tsp yeast
In a large glass or ceramic bowl, combine all above and cover with plastic wrap. Poke few holes on the plastic wrap. Let it stand in the room temperature for at least 5 days. You know it is ready when you smell sour.
第一步，做酸麵包引子
取一個大的玻璃瓶，加入２杯麵粉，２杯牛奶，１小勺YEAST，混合均勻。用塑料紙蓋好，上麵紮幾個眼。常溫下放置至少５天。聞到酸味了，就是好了。
Step 2: Make sponge
1 cup sour dough starter
2 cups water
2 tsp yeast
2 cups unbleached flour
Measure the sour dough starter, add water and combine. Put flour in a big container. Add all of liquid to the flour. See below pictures:
第二步，做SPONGE
１杯酸麵包引子加２杯水,yeast 混合均勻。２杯麵粉放入大玻璃盆中。液體和麵粉混合均勻。看下圖：
Cover it and wait for bubbling.蓋好等著發起來。
Step 3: Make dough, shape the dough and raise
1/2 cup water
1 tbsp sea salt
~3 cups all purpose flour
Add the water, salt, and 2 cups of the flour to the sponge remaining in the bowl. Stir with a wooden spoon to mix well. Add more flour if it is needed to make a soft dough. (Standmixer does good job for you.) Turn the dough out onto a lightly floured work surface. Knead just until smooth. Put the dough on a lined baking sheet. See picture below. Sprinkle some flour on the dough. Cover it with a kitchen towel and let it rise till double.
第三步，做麵團
在SPONGE中加入1/2 杯水，１大勺海鹽和2杯麵粉。混合均勻。再加入適量麵粉揉成軟的麵團。我讓我家的STANDMIXER來做這項工作。把麵團放在撲了紙的烤盤上，撒上些麵粉，用廚房TOWEL蓋上，放到暖和的地方發麵。直到發大２倍以上。
The dough has rise. Use a sharp knife and cut cross on the top. (5 inch long)
麵團發好後，用鋒利的小刀在上麵劃個十字，大約５英寸長。
Step 4: Bake the bread
Preheat oven to 450F with a baking stone. Put some hot water in a pan and leave it on the bottom of the oven. Mist the dough with water several times. Put it in the oven immediately and bake for 30 minutes. Do not open the oven until you are ready to test doneness. (The bread taste the best if it is baked directly on the baking stone.) Reduce the heat to 400F and continue baking until the crust is dark and the bread sounds hollow when tapped on the top, ~25 minutes. (Baking time might varies based on your oven temperature)
第四步：烤麵包
烤箱放好BAKING石頭加熱到４５０F。烤箱底部放一個加了熱水的盆（我用我家的炒菜PAN）。準備好後，在麵團上噴幾次水，馬上放入烤箱中烤３０分鍾。不要開烤箱門。（在BAKING石頭上烤出來的麵包最好吃）。然後烤箱溫度調低到４００F，繼續烤到表皮變深，深黃色，輕彈麵包，中間聽來象是婁空，麵包就是烤好了，大約２５分鍾。(我的烘烤時間是根據我家的烤箱溫度來定的，僅供你參考。如果你不知道你的烤箱是否calibrated，烤麵包時要注意觀察麵包的顏色。注意不要烤焦了.)
It is coming out of oven with a tempting fragrance.
麵包烤好了帶著誘人的香氣。
Brush out excess flour. Transfer to a wire rack and let cool completely before slicing.
彈掉多餘的麵粉，放在架子上冷卻，然後再切。
Take a look at the middle of the bread:
看看酸麵包中間是什麽樣子。
It is absolutely delicious with a bowl of lentil soup.
配上一碗熱氣騰騰的LENTIL湯真是美不盛言！
Or enjoy the bread with butter and honey. The sour dough bread is one of our favorite homemade bread. We can eat it just like this. I hope you like it, too.
或者麵包配奶油，蜂蜜，原配更美。酸麵包是我們最喜歡的家庭製做麵包之一。我希望你也喜歡。
It is normal. I bet you saw the bubbling process, right? That meant it has been fermented. The higher temperature, the faster reaction. If you stir it, you should smell sour, like vinegar. If you see black mold, it is a bad thing. It should be fine if it has separation. Keep your eyes on it since the weather is warm over there. I wouldn't expose it to the sun. Remember, you should keep it in the frig. if you don't use it often. Did I answer your questions?
我要試試。
Sorry, I didn't explain correctly. Baking stone is used for baking good quality bread, especially for flat bread, such as Pizza. It is heated to the temperature you set. The bread will sear the high temperature at bottom first and toward to the center. If you don't have it, the bread will receive the heat from surface. It is easy to brown the outside, but inside bread is not ready yet. Hope this help.
Hi, you can find it in any cooking essential store. I bought mine in William Sonoma. You might find it in Macy, too. It cost ~$30 to $50 depends upon the size. I recommend the square one. Mine is round. I wish I would get square one.
Thank you very much for the receipe. I will definately try it. :)
Sorry, I haven't get chance to finish yet. If you look at closely, it said that under development on the title. It is kind of busy at work. I'll try to finish this weekend. Thanks for visisting!
You wont tell people how to make a starter?
Holding back the secret that when you bake you add water to the pan underneath?
Come on, it is simple but better to teach people right?