suezi-q的博客
海外存知己,天涯若比鄰. 我們的共同愛好讓我們聚在一起,讓我們以食為慶吧!
上次貼過照片的, 說過會來給做法的.
這個麵包也是我做得較多的一個, 非常喜歡, 鹹的, 味道好, 口感好, 不用太高的烤箱溫度, 還可以慢慢吃都不變硬. 可以粘橄欖油, 塗奶油, 配湯, 配菜吃, 又可以用來做三明治.
還是Peter Reinhart 的方子, 做法也很簡單, 我有點改動了, 把材料扔攪麵機裏, 就一直攪到起膜, 取出, 麵團抹點油, 放進一個盆裏, 蓋好發麵約2小時, 整型, 放發麵籃子裏, 再發1.5小時, 變兩倍, 放在墊了烤紙的pizza peel 上, 刷點油(我這個刷了蛋液), 畫刀痕, 一起推到預熱400F的烤箱裏, 我用了石板, 烤35-45 分鍾, 內部溫度到195F,就好了.
酸辣魚湯-
魚片切段, 用酒, 鹽, 白胡椒, 澱粉, 醃15分鍾, 備用,
雞湯加水燒開, 加薑片, 西紅柿, 磨菇, 泡椒, 檸檬汁, 秋葵, 燒滾, 下魚片, 再燒滾, 撒油蔥酥, 好了.
涼拌海蟄和拍黃瓜,
兒子跟樂隊去表演了, 就我們兩吃飯.
再貼幾個以前做的同樣的麵包, 外表有點變化,
又是不同的外表,
Biga:
我用sourdough starter來替它,也就是一種老麵
you can make Biga: www.6park.com
2 1/2 cup bread flour
1/2 tsp instand yeast
3/4 cup water www.6park.com
mix them together and keep the dough in room temp for 2-4 hours, degas the dough, keep this dough wrapped in refrigerator overnight, or up to 3-days.
If you use the starter, you may need to hold back the water, so run your mixer while adding the water slowly.
Q&A:
Q:
昨天做了biga, 嚴格按你的方子來：2 1/2 cup bread flour；1/2 tsp instand yeast；3/4 cup water。 混合後，感覺水少，麵是散的，所以自作主張加了點水，然後放一不繡鋼盆裏發麵。然後就去睡覺了，忘了ｄｅｇａｓ麵團。今天早上起來一看，麵發了３倍大，就連盆塞冰箱了，也忘了揉一下。不知道這麽搞出來的Ｂｉｇａ對不對？而且我做的這個是麵團，到時候怎麽量１．２５杯出來？還是就稱重量７盎司就好了？
A:
沒問題, 麵粉的牌子不同, 吸水也不同, 可以用, 我是用king arthur unbleached bread flour.
對, 把麵種用稱量7oz, 用剪刀剪成小塊後跟其它的料一起用攪麵機攪, 要攪大約10-15分鍾, 麵團要能拉出膜來, 在攪拌過程中可以調整麵團的濕度, 太幹就補水, 太濕就補粉, 等麵團的邊園離麵盤是光滑的, 但麵團的底部還是粘在盆底的, 就濕度正好, 停止加麵或水, 就一直攪到起膜,
起膜就是取一小塊麵團, 象餃子皮一樣大, 用手把麵團撐開, 能夠象紙一樣透明不會斷,就是起膜了, 做麵包都要揉到這個地部就好了. 然後就放盤裏抹點油, 蓋好, 我用旅館裏沒用過的浴帽蓋盤上, 不完全密封, 有透氣, 但不會讓麵團發幹.
在大約 72F的室溫裏2小時, 會發到2倍大, 就排氣整型, 圓的, 長的, 都行, 可以做兩個,
或一個大的麵包. 整完型後, 可以放烤盤裏再第二次發酵, 室溫裏1小時就夠了, 這時會是1.5倍大. 烤箱預熱400F, 烤架放在烤箱的中間.
進烤箱前, 可刷橄欖油, 或牛奶, 或蛋液, 也可以不刷任何東西, 還可以撒點籽和香料在上麵, 看你喜歡哪樣的外表. 可以用刀畫痕, 也可以不劃.
可用普通的baking sheet, 或用pizza stone 來烤, 後者烤出來的外皮會脆點, 看你喜歡哪樣. 我都做過. 如果要移動麵團的話, 成型後的麵團下麵用烤紙墊(parchment paper), 或撒玉米麵(corn meal), 方便把麵團推進烤盤或石板的.
More Q & A
1. 成分裏的土豆泥，你是怎麽調的？你有放奶油，牛奶和鹽之類的嗎？
A: Since I made this bread so many times, it becomes my staple now, as you know I never stick to one method when it comes to cooking, however for baking, I do follow the recipe closely, maybe bread is another story. Anyways, I have used actual leftover mashed potatoes, it normally has butter, salt, pepper and sour cream added for flavor as well as for richness; I've also used instant mash potato mix from Costco and Trader Joe's; many times, I just boiled or microwaved the fresh potatoes and then mash them with a folk; my most recent one, I've even used yam from my leftover dinner; Another time I used some potato flour from King Arthur Flour. They all came out so good. I think the potato starch really gives the bread the soft and moist texture, it also adds shelf life to the bread. The salt , pepper and butter just make the bread taste better in flavor, I guess.
2. 麵團裏你有放黑胡椒粒和roasted garlic嗎？我問XX，她說好像沒吃到garlic的味道。
A: yes, I did add coarsly ground black pepper and garlic, talk about garlic, I also did many different ways, I cut the garlic bulb in half and drizzle some olive oil, wrap them in foil and roasted in my toaster oven for 30 minutes to get the creamy garlic pulp. I did the same thing wrap them up in a moist paper towel, using microwave to cook the garlic for only 5 minutes. I also used granulated garlic powder and dried garlic flakes... again the garlic is just there for flavor. Of cause, the oven roasted garlic is the best.
3. 看XX照的麵包相片，你好像在麵包表麵揉進了其他的香料，好像茴香籽之類的？
A: Yes, I sprinkled some store bought bread topping, you can find them in supermarkets, or KingArthurFlour.com, or you can make your own. It is a mixture of cumin seeds, poppy seed, sesame seeds, fennel seeds,
4. 你是放在橢圓形的發麵籃子裏發的麵團？發好後再反扣麵團在石板上烤的嗎？我跟了你所有的麵包貼子，知道你用過不同的烤具來烤這個麵包（clay pot, 鎔鐵鍋，石板還有baking sheet）,你覺得效果最好的是用什麽來烤這個麵包？
A: Again, I did many ways for the looks of the bread. I made round, oval, loaf, small rolls for shapes, I did different glaze for the crust, egg wash, olive oil, seeds, plain flour. Some of them I scored the top with knife, some of them I left them whole. Using my proofing basket is one way to get the mark I like just for fun. By the way, the proofing basket actually do help the bread rise better and have more chewy crust, because it allows the moisture to be absorbed by the basket. Yes, I used different baking vessels too, I like to use the pizza stone the best, it gives crispier crust. If you use a pizza stone, you will need to use a pizza peel for final proofing, so it will be easily slide over to your hot pizza stone.
5. 用石板烤的話，是不是一次隻能烤一個麵團？
A: I use my pizza stone if I bake one 2-LB large bread. I use my baking sheet to bake two 1-LB bread.
6. 方子說用35到45分鍾，400度中層烤。你是烤了多少分鍾就達到內部溫度195度呢？
A: For one large bread, I check the temp after 40 min, for two smaller bread, I check after 35 min. If you bake small rolls, use 350F for baking rather than 400F.
7. 我有一個圓型的發麵藍子，附有lining。還沒用過發麵籃子。假如我不鋪那lining的話，是不是要放些麵粉在籃子裏，以防麵團沾啊？
A: I use the fabric lining only for very wet dough, otherwise, you can not release the dough from the basket after proofing. I sprinkle flour or some time I spray oil then dust with bran or oats.
8. 玻璃瓶裏你的自做橄欖油沾汁，是怎麽調浸的呢？
A: I add the bruised rosemary, thyme, crushed garlic with the peel, chili pepper, black pepper corn to my extra virgin olive oil for dipping.
OK, I got to run, please feel free to email me with any questions.
用酵種發麵比酵粉慢, 要多點時間,酵種用時是要室溫,要有泡泡才好. 發麵溫度最好是78-82F.
我試著做了次這個麵包,很好吃。
也用barm做了次饅頭,有麵的香味,也筋道,就是好像沒有yeast粉發的那麽宣軟,希望有機會看到你用barm做的中國包子,繼續學習。
你太熱情能幹了,你的家人和朋友真幸福。
再次謝謝偶像。
Thank you so much! Really appreciate it!
I used leftover to make flat bread, pizza dough or pancakes. I keep my barm/starter in fridge and feed it the night before I need to use it. Yes, my barm is kind of thin, I like it this way, so I can just pour it into my mixing bowl. You will need to reduce the amount of water called for in your recipe.
I used both, one is the real leftover mashed potato, another one I just cooked the potato in microwave oven and mashed with a fork, I could not tell the difference.
Could you tell me the mashed potato you used is box one or you used really mashed potato?
Thank you!
1,做barm隻用1杯 seed culture,剩下的就扔掉嗎?
2,一直養在冰箱裏的是加了麵粉和成麵團的barm還是之前做的
seed culture(the seed culture也就是the starer嗎?),因為我從圖片上看你養的酵種好像稀稀的。
這麽羅唆地問來問去,真是不好意思。
每次用掉一點,要加等量麵粉和水,來養它, 放冰箱, 一直可以用的.它有象酒釀的香味, 酸的話就要喂它麵粉和水.
BIGA, 我補了做法.看上麵.
希望能看到你的作品. 謝謝你的鼓勵.
想請教你:我正在學做你的酵種barm,這個酵種做好了,如果用掉變少的話是不是隨意加些水和麵繼續養就可以了?酵種是室溫還是冰箱冷藏保存?酵種是不是聞起來都是酸的?
另外這個土豆麵包方子裏的biga,就是酵種嗎?
謝謝你,跟你學了很多菜,味道好好也很受歡迎。
我隻有個電的小烤箱,還是學了你的很多麵包,不敢跟老師比,不過
覺得很好吃。