法式面包前两个礼拜都在外面跑,几乎没有在家坐坐的时间,当然也不会有时间烤面包了。
周末,睁开眼睛,好一个安静的早晨!儿子坐在客厅的沙发里,等着我给他做早餐。我问他,要吃什么?他说,要吃妈妈烤的法式面包。哦,可那不是想吃马上就能吃的哦!好吃的面包,要经过多次的发酵和揉面,让每一粒面粉得到充分均匀地混合和膨胀,这样烤出来的面包才会松软有Q劲,口感才会好吃。。。
既然儿子要吃,我周末就做了法式面包。方子是参考的Peter Reinhart 的"The Bread Baker's Apprentice".
Franch Bread[Ingredients]
Pate Fermentee -- 16 ounces
unbleached all-purpose flour -- 5 ounces
unbleached bread flour -- 5 ounces
salt -- 3/4 teaspoon
instant yeast -- 1/2 teaspoon
lukewarm water -- 6 ounces
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How to make Pate Fermentee?
unbleached all-purpose flour -- 5 ounces
unbleached break flour -- 5 ounces
salt -- 3/4 teaspoon
instant yeast -- 1/2 teaspoon
lukewarm water -- 6 ounces
Stir together until everything comes and makes a coarse ball. Put in the room temp and wait until the dough comes 2 times bigger than its original size.
Put in a bowl, and place the bowl in the refrigerator overnight.
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[Procedures]
1) Remove the pate fermentee from the refrigerator 1 hour to take off the chill before making a dough.
2) Stir together the flours, salt, yeast, and pate fermentee, put into the mixer to knead the dough for about 6 - 10 minutes; the dough should pass the windowpane test and register 77F -81F.
3) Ferment at room temperature for 2 hours.
4) Gently remove the dough from the bowl, shape it.
5) Proof at room temperature for 45-75 min
6) Prepare the oven for hearth baking
7) set oven at 500F, bake for 10 minutes; turn 180 degree; bake for the other 10 minutes or until the bread is gold brown. The inside temperature should reach 205F.
Remove the loaves from the oven and cool on a rack.
当当当。。。。。。。。面包来了。。。。。。。。。
面包上划的刀痕还不够专业,要多练习。但味道绝不比店里卖的逊色了。。。 :)