酸種麵包製作 - 關掉焗爐令麵糰爆升更強？ Sourdough Making - Turn Off Oven For Better Oven Spring

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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
這是我做麵包系列內一個影片。實驗時間：有個說法是麵糰入爐後頭段不要加熱，祇用預熱焗爐的餘熱，麵糰爆升會更好，今日就做這實驗，再看看結果。
兩個麵包材料：
高筋白麵粉650g
混合穀物麵粉100g
鹽16g
酸種300g
水525g
This is a video of my bread making series. Experiment time: there is a theory that turn off the oven when dough is put into the oven, just use the residual heat from pre-heating the oven to bake for the initial stage, it would have a better oven spring. I am going to run an experiment and see whether it is the case.
Ingredients for 2 breads (75%hydration):
Strong White Bread Flour 650g
Mixed Grain Bread Flour 100g
Salt 16g
Sourdough Starter 300g
Water 525g
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音樂製作
Music composed by Peter Kwok
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#homebakery #homemadebread #bakery #bakingbread #baking #baker #bake #bread #breadmaking #breadtalk #breadbaking #breads #sourdough #sourdoughbread #自家製麵包 #酸種 #yummy #yummyfood #delicious #deliciousfood #tasty #tastyfood #recipe #foodrecipe #天然酵母麵包 #ovenspring

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Опубликовано:

1 авг 2024

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Комментарии : 44

@mayching7428 2 года назад

好想食😋

@HomeChefGary 2 года назад

試吓整，又好食又有成功感！

@kamancarmenlo7424 2 года назад

想問蒸焗爐最多只有230度可以做到嗎？

@HomeChefGary 2 года назад

230度是有些限制，如果 Dutch Oven (生鐵鍋)仍可做到不錯效果

@brendaleong596 2 года назад

Sorry Gary more questions: many bakers use different percentages of starters. Is there a a difference? I noticed you use quite a lot. I usually use only 20% cos I found the bread too sour if I use more eg for 300gm dry flour I use only 60g starter. Does it affect the outcome of the bread? Also slicing the bread is a headache. I cannot slice them nicely like most of the bakers like yourself. I used a brand new expensive knife but still cannot do a good job. Any tips? Thanks so much for your time 🙏

@HomeChefGary 2 года назад

You are always welcome. My experience that amount of starter mostly affects the fermentation time, so the amount of starter in my recipe is more for easy calculation. If you prefer less sour, you may use less starter. Below is a useful link about sourness of sourdough bread: truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/ For cutting bread, not necessary using expensive knife but a long one, my one is about 50cm long. Let me see whether I can search and send you a video through whatsapp (I have your contact) to explain in details.

@brendaleong596 2 года назад

@@HomeChefGary so I am mistaken. Seems less starter gives more sourness . I will try another loaf with more starter and tweak it to the guidelines you forwarded. 😄

@HomeChefGary 2 года назад

My mistake too, I don't mind sourness so did not pay much attention on the relation between sourness and amount of starter. It makes sense that less starter requires longer fermentation time then more acid would be created and more sour.

@joycelau8736 2 года назад

Hi Gary, 呢個方法我試咗兩次, 效果不錯. 不過我見你個底部顏色比較淺，係唔係都一樣脆？

@HomeChefGary 2 года назад

我底部就唔多脆，包面就一樣脆

@joycelau8736 2 года назад

@@HomeChefGary 即係話你用平時方法焗嘅，底部都係唔脆？

@HomeChefGary 2 года назад

係呀，我從來冇要求底脆，最重要係唔會硬，底部好易會厚硬，唔硬就 ok

@joycelau8736 2 года назад

@@HomeChefGary 因為我都做唔到個底脆，但上網見外國youtuber，每次焗完都敲下個底，好似好脆咁。😆

@HomeChefGary 2 года назад

@@joycelau8736 敲底係聽吓啲聲，清脆就包内有空間發得好，下次我拍片都敲俾你聽吓，特別為你拍個 shot🤣🤣🤣 包底大多唔脆，要脆就要特別去加熱，但脆得嚟會燒到好厚，我覺得冇必要囉

@icephoon7046 11 месяцев назад

还有问题. 请问你的oven 够大,平时会两粒面包一起烤吗？（因为会比较省电😅）那样两粒下面的tray要放多少水呢？还有其它需要改变吗？最近一直泡你的影片.. 谢谢你的分享！马来西亚人

@HomeChefGary 11 месяцев назад

如每个面团的总面粉在400克以下我两个一起烤，400克以上便不行，涨大时会黏在一起。下面放水一个跟两个没分别，主要是令烤箱充满蒸气便可以。

@icephoon7046 10 месяцев назад

Thanks for reply😘@@HomeChefGary

@yaplina2511 Год назад

请问，用铁锅可以用这方法吗？

@HomeChefGary Год назад

可以的

@choikapo297 Год назад

我的蒸焗爐只有230度，係未吾夠熱做關焗爐讓麵團爆升嘅效果呢？我是用熱石板的

@HomeChefGary Год назад

好難講，要試過先知道，不妨試試睇吓結果如何

@brendaleong596 2 года назад

Hi Gary how r you? Haven’t baked for a while. Want to ask how do you reheat your bread the next few days? I slice them up and keep in the freezer. When I reheat to eat, the skin gets very hard

@HomeChefGary 2 года назад

Hi Brenda, nice to hear from you. I will steam first then toast, otherwise, it would be very hard.

@brendaleong596 2 года назад

@@HomeChefGary tks. Also why is my starter so watery after I “wake” it? Feed it with water and flour ( sane amount) and wait for it to activate. Activated but its very flowy not firm 😭

@HomeChefGary 2 года назад

Starter watery is likely because of 2 reason: water to flour ratio is too high or the starter is hungry. If you are sure your starter contains equal amount of water and flour, and each feeding you add the same weight of flour and water, then your starter is hungry. This happens very often in the cities of hot weather. My suggestion is to feed it more than once everytime you want to activate your starter. First of all, you must keep your starter in the fridge, when you are going to activate it, take it out then add equal amount of flour and water, the total amount is equal to or more than the existing starter e.g. if your container still has about 100g starter, add at least 50g flour and 50g water, 3 or 4 hours later add another 50g flour and 50g water. Once it has risen, you can take some to use and store the rest in the fridge. If still no improvement, you may add flour and water before storing, mix well then put in the fridge immediately. I think after several cycles, you starter will improve.

@brendaleong596 2 года назад

@@HomeChefGary thank you so much 😃

@crayonfish809 2 года назад

請問，落乾果, nuts etc 應該喺邊個 step 做？

@HomeChefGary 2 года назад

我會係 preshape 時落，preshape 會改改方法，張麵糰盡量輕力拉成薄塊，再均勻灑上乾果等，輕力再捲起麵團，放45分鐘到一小時後做 final shaping

@crayonfish809 2 года назад

@@HomeChefGary 謝謝，今晚就試下🙌🏻

@icephoon7046 11 месяцев назад

Hi Gary..今日试了你的做法😊,还在 oven 里面,希望成功🎉

@francesyuen583 2 года назад

為何一定要用籃子

@HomeChefGary 2 года назад

不一定要用籃子，但用會較方便。籃子形狀適合麵團發酵成形，不用籃子如平放，麵團會向兩旁擴張變得扁平，水分高的麵團更嚴重。麵團帶有水分，容易黏，藤籃透氣，令麵團表面較乾會減少黏貼，如用其他容器發酵，脱離會較因難。但如像 video 做法用一張烘焙紙隔著麵團和容器，這就没有脱離的問題，但找一個適合發酵成型的容器，又未必比找發酵藤籃容易。

@francesyuen583 2 года назад

萬分感謝，明白晒