無意在商舖見到在香港是非常冷門的拉脫維亞麵粉，價錢相當便宜，蛋白質含量不錯有 12%，買了一些來試。昨天用快速酵母做了些方包，效果不錯，味道也很好，但水份上需要調低。今天做酸種麵包，結論是一樣，要把水份調低，我一般做酸種麵包的水份是80%，開麵糰發現不對勁便即時那入麵粉，把總水份調低到75%，但到入焗爐時比平時的 80% 還是濕了一點，下星期會試調低到70%
I accidentally saw Latvian flour, which is very unpopular in Hong Kong, at a store. The price is quite cheap, and the protein content is good with 12%. I bought some to try. Made some bread with instant yeast yesterday, it worked well and tasted good, but the hydration needs to be lowered. I made sourdough bread today, and the conclusion is the same. I need to lower the hydration. I usually make sourdough bread with 80% hydration. When I found something wrong with the dough, I immediately added flour and lowered the hydration to 75%. But when I was going to bake them, they were still a little wet than the usual 80% hydration, and I will try to lower it to 70% next week.
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8 сен 2024
