【免揉】巧克力吐司 【NO KNEAD】Chocolate loaf bread

#免揉麵包 #免揉吐司 #nokneadbread #loafbread

材料 Ingredients
高筋麵粉 Bread flour 340g
速發乾酵母Instant dry yeast 4g
糖 Sugar 40g
鹽 Salt 4g
溫牛奶 Lukewarm milk 240g
奶油 Butter 27g
可可粉 Cocoa powder 20g
巧克力豆 Chocolate beans 適量 Q.S.

吐司模
烤模尺寸: 19,4 x 10,7 x 11,4 cm
Loaf mold size: 19,4 x 10,7 x 11,4 cm

👉我的法國T55麵粉吸水性不高於65%，請依自己麵粉特性調整水量
👉冬天使用30-40˚C液體幫助酵母作用，夏天則使用常溫或冰涼液體
👉天氣熱時，每次折疊麵團的鬆弛時間可置於冰箱中，有時間可多操作幾次
👉第一次發酵可放入冰箱4˚C冷藏發酵，長時間發酵有助於麵筋形成
👉第二天提前將麵團取出使其回溫至少至16˚C再進行整形，避免溫度過冷麵筋過緊
👉最終發酵理想環境為溫度30-35˚C和濕度85%

👉My French T55 flour has a hydration rate of no more than 65%. Please adjust the amount of water according to the characteristics of your own flour.
👉Use liquid at a temperature of 30-40°C to help activate the yeast in the winter, and use room temperature or cool liquid in the summer.
👉During hot weather, you can place the dough in the refrigerator for each resting period. If time permits, you can repeat the process several times.
👉The first fermentation can be done in the refrigerator at a temperature of 4°C, which helps to form gluten over a longer period of time.
👉Take out the dough in advance next day and let it warm up to at least 16°C before shaping to avoid over-tight gluten due to low temperature.
👉The ideal environment for final fermentation is a temperature of 30-35°C and a relative humidity of 85%.