酸種麵包 Mo's Sourdough ✨ 升級版 ｜智能焗爐 vs. 焗爐大比拼 Anova vs. Cast Iron + Oven | MoMoments Ep.35

#智能焗爐vs傳統焗爐
#Sourdough
#毛舜筠
#毛姐廚房
#藍帶廚藝
#TeresaMo毛舜筠官方頻OfficialChannel

健康飲食 • 生活方式 • 工作點滴
請留言，按讚，訂閱同分享 ❤️
Comment, like, subscribe, and share to follow our lifestyle tips to stay healthy and get that glow from inside and out! ❤️

毛姐酸種麵包升級版
材料：
麵包粉 400g
斯佩爾特麵粉 100g
自製天然酵母 100g（50g 全麥發酵劑 + 50g 麵包粉發酵劑）
水 350 毫升 (70%)
鹽 10g (2%)
牛油果油 10ml (2%)

自解法／水合法 (Autolyse):
將麵包粉及斯佩爾特麵粉慢速混合
蓋著靜置30 - 60分鐘

用焗爐和鑄鐵：
用鑄鐵將焗爐預熱至 270°C
將麵團放入鑄鐵中，260°C焗20分鐘
開蓋再焗 20 分鐘
關掉焗爐，在裏面靜置30-60分鐘

使用 Anova 多功能烤箱烘烤：
用烤石將焗爐至 250°C（熱力：後方，蒸汽：100%）
鋪上牛油紙，將麵團放入焗爐，以 250°C 焗10 分鐘（熱力：後方，蒸汽：100%）
將焗爐溫度降至 210°C 並焗 30 分鐘
將焗爐溫度降至 200°C（熱力：頂部和底部，蒸汽：關閉）將麵包焗至金黃色 5 分鐘
關火，在裏面靜置 30-60 分鐘

Mo's Sourdough Advanced Level
Ingredients:
- Bread flour 400g
Spelt flour 100g
- Starter 100g (50g wholewheat starter + 50g bread flour starter)
Water 350ml (70%)
- Salt 10g (2%)
- Avocado oil 10ml (2%)

Autolyse:
Gently combine the bread flour and the spelt flour
Cover and rest for 30 - 60mins

Baking w/ oven & cast iron:
- Preheat oven with cast iron to 270°C
- Put the dough into the cast iron and bake at 260°C for 20mins
- Remove the lid and bake for 20mins
- Turn off the heat and allow it to rest inside for 30-60mins

Baking w/ Anova combi-oven (Anova Precision Oven):
Preheat the oven to 250°C (Heat: Rear, Steam: 100%) with the baking stone
- Put the dough into the oven with parchment paper underneath and bake at 250°C for 10mins (Heat: Rear, Steam: 100%）
- Lower oven’s temperature to 210°C and bake for 30mins
- Lower oven’s temperature to 200°C (Heat: top and bottom,
Steam: off) and brown the dough for 5mins
- Turn off the heat and allow it to rest inside for 30-60mins