酸种面包 蕾丝组织 Sourdough Bread Lacy Crumb

我编辑了一份详细的食谱，里面包括了多年制作酸种面包的心得体会。视频内容比较全面，如果只是想做出成功的酸种面包，看视频就够了。另外失败的面包看视频更加直观，这份食谱里面也没有收录。购买收费食谱，点击链接：https://payhip.com/b/MQnv0

食谱
制作两个酸种面包所需要的材料
 
鲁邦种
酸酵种：45克
面粉：90克 ，制作面包用的面粉
水：90克
7-8个小时后，鲁邦种成熟之后，开始制作面包
 
酸面种制作视频：   • 天然酵母 Sourdough Starter  
 
主面团
中筋高筋面粉：650 克
水：500克
鲁邦种：200克
盐：14克
鲁邦种和面团混合之后，开始计算发酵时间。23-24℃/73-75°F发酵6-7个小时。
 烘焙温度：
260°C/500°F盖盖子先烤25分钟，然后温度降低到230°C /450°F，去掉盖子烤6-8分钟。



I've put together a detailed recipe along with insights from my years of making sourdough bread. The video covers everything you need to know, so if you're just looking to make a successful sourdough, watching it will be enough. The video also shows failed attempts more clearly, which aren't included in the written recipe. To purchase the full recipe, click the link: https://payhip.com/b/6RB30

Ingredients for making two sourdough loaves:
Levain
Sourdough starter: 45 grams
Flour: 90 grams (bread flour)
Water: 90 grams
After 7-8 hours, when the levain is mature, start making the bread.
Video for making the sourdough starter:    • 天然酵母 Sourdough Starter  
Main Dough
Bread flour: 650 grams
Water: 500 grams
Levain: 200 grams
Salt: 14 grams
The hydration ratio of the dough is 80%.
After mixing the Levain with the dough, start counting the fermentation time: 6-7 hours at 23-24°C (73-75°F).
Baking temperature:
260°C (500°F): Bake with the lid on for 25 minutes.
Then, lower the temperature to 230°C (450°F): Bake without the lid for 6-8 minutes.

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