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爱做面包的太阳花
爱做面包的太阳花
Sep 5, 2021
中文
SourdoughLevain

Sourdough Bread Practice & Testing New Flour

天然酵母酸面包练习及尝试新面粉

🌼 Logging another sourdough practice bake.

🌼 The formula is the same as my previous ones, except I swapped in 30% of a new flour: Central Milling Type 85, which is described as ideal for artisan sourdough.

🌼 What stood out to me in this bake was how much stronger the overall dough strength felt, which made me really happy.

🌼 When I sliced it open, I got the ”ear” bunny profile 🐇 I love. Honestly, I've had a lot of baking fails lately where the dough slackened and failed to rise tall.

🌼 My crumb alveoli are still far from ideal and need a lot more work, but that's not the flour's fault. I just need more practice. The flour itself is truly wonderful.

#BreadLover

#Sourdough

#NaturalLevain

#ArtisanSourdough

💡 Baker's Q&A & Troubleshooting (14)

Distilled from Author's Notes
Q:Do you sell your bread?
A:☺️☺️☺️ I just bake it for myself and my family.
Q:You can develop the gluten even further!
A:Thank you! I'll keep practicing.
Q:You can tell from the crust that your starter is really active!
A:Thank you 😊😊
Q:How do you get that bunny ear profile? Any tips on scoring?
A:Proper fermentation, high baking heat, and plenty of steam. Baking in a covered Dutch oven takes care of the heat and steam. For scoring, there's no special trick other than holding the lame at a shallow, nearly horizontal angle rather than cutting straight down.
Q:Good evening! This is my first time making a levain whole wheat loaf, and I also added Tangzhong (water roux). The dough feels too wet. I already finished bulk fermentation and shaping and put it in the fridge for cold retardation. Tomorrow, can I knead in more levain and flour and ferment it twice again? Thanks!
A:Is the dough super batter-like? If it's way too wet, kneading in extra flour works much better before it goes into the fridge. If you add flour after it has already finished proofing, you'll have to ferment the whole thing all over again for a long time.
Q:I use Central Milling bread flour too. Their flour is great for all kinds of artisan bread.
A:High five! I love all of their flours and use them regularly: 00 pizza flour, whole wheat, regular bread flour, High Mountain, cake flour, and more. I especially love their medium-coarse whole wheat flour, which gives amazing oven spring in whole wheat Pullman loaves. This was my first time trying Type 85 and it was a pleasant surprise too.
Q:How can you clearly tell that the dough's gluten strength has improved?
A:During stretch and folds, the dough feels tight and elastic rather than slack and puddles out. And when turned out of the banneton, it holds its shape proudly without slumping. Since my last few bakes were super slack fails, the contrast this time was very obvious.
Q:请问兔子是怎么出来的，割的时候有啥技巧吗？
A:面团发酵到位，烤的时候温度到位，水汽到位，后两者用铸铁锅加盖烤就解决了。割的时候没有特别，就是刀片是偏横着侧面进去割，不是垂直那种
Q:晚上好！请教您！因为第一次做鲁邦种全麦包，又加了烫种，感觉水有些多了，已经发酵整理完放入冰箱低温发酵，不知明天还可以重新加鲁邦种和面粉再发酵两次吗？谢谢
A:是面糊很湿吗？如果非常湿，其实在进冰箱前再加点面粉揉匀是可以试试的。发完再加面粉那又要继续发很久了。
Q:Seitan has so much more potential!
A:谢谢，继续练习
Q:我用central milling 的面包粉 这个粉很适合各种artisan bread。
A:握手，她们家的粉我都很喜欢，一直在用，披萨00，小麦粉，普通面包粉，high mountain，低筋粉等等，尤其喜欢她家的中粗颗粒的全麦，做全麦吐司爆发力很强。这个 Type 85是第一次用，也是很惊喜。
Q:请问面包卖吗
A:☺️☺️☺️自己吃的 ☺️☺️☺️❤️❤️❤️实在是太忙了
Q:想问，怎样可以明显感受到面团筋度变强了？
A:折叠的时候面团紧了，而不是软塌塌。从发酵篮里倒出来后也是坚挺，没有塌。主要前几次翻车都特别软塌，所以这次对比就特别明显。
Q:外皮看得出来酵母有活力诶
A:谢谢😊😊

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