酸種麵包2020第1版(長片詳盡講解) Sourdough Bread 2020 1st Version (Long Video with details) (Eng. Subtitles)

This video is in Cantonese with English Subtitles. Please scroll down for English description.
這視頻有中文繁體字幕
这视频有中文简体字幕

這片較長，詳細講解我怎樣在家製造天然酵母麵包的各步驟，製作過程主要參考 Bake with Jack 的 Bread Tip 101 (   • 101: Beginners NO KNEAD Sourdough Loa...  ) ， Jack 是英國一個專業廚師及麵包師，我在他的 YouTube 頻道學到不少做麵包的技巧。

這片配上中文字冪。

這是一個70%水份的麵包，用料:
200g 天然酵母(100%水份即內有100g 麵粉及100g 水)
500g 強力白麵粉
320g 水
2 茶匙鹽

根據 Jack 的時間表:
第一天: 叫醒天然酵母
第二天:
開粉成麵糰，放30分鐘
第一Fold (12 folds)，放2小時
第二Fold (6 folds)，放2小時
第三Fold (6 folds)，放1小時
初步成型，放1小時
最後成型，入發酵籃，入雪櫃
第三天: 焗

發酵籃: 30cm x 15.5cm x 8.5cm

This is a long video, it contains all details of how I make a sourdough at home. I made reference to the Bread Tip 101 (   • 101: Beginners NO KNEAD Sourdough Loa...  ) of Back with Jack who is a professional chef and baker in the UK, I learnt a lot of bread making skills from his YouTube Channel. This video is in Cantonese with English subtitles.

This is a bread with 70% hydration, ingredients:
200g Sourdough Starter (100% hydration which includes 100g flour and 100g water)
500g Strong Bread Flour
320g Water
2 tps Salt

Time line according to Jack:
Day 1: Wake up my sourdough starter in the evening
Day 2:
Mix my Dough, 30 minutes rest
1st Fold (12 folds), 2 hours rest
2nd Fold (6 folds), 2 hours rest
3rd Fold (6 folds), 1 hour rest
Pre-shape, 1 hour rest
Final shape, into basket, refrigerate
Day 3: Bake

Banneton Basket: 30cm x 15.5cm x 8.5cm

Video of making sourdough starter 製作天然酵母之影片
   • 天然麵包酸種酵母(香港製造) Sourdough Starter (Mad...  
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