關於 水合法 免揉麵包 ，我們在網路上蒐集到這些相關的討論、資訊與評價

我真的是適合宅在家的體質啊。

今天又做了一盤，改進的部份是用了水合法，麵糰也做了拉折的步驟，不麻煩，成品質感卻有大幅提升，非常開心。
蛋捲吃完還對我比個👍，哈哈，認證通過。
食譜會再更新分享喔～

#免揉手撕奶油包的進化
#水合法
#有薄膜的免揉麵包

百分之百免揉野生酵母佛卡夏~~開始了!

先準備好酵種。

這是我用葡萄乾酵液和高筋白麵粉餵養的酵種，在混合材料之前，剛好完成三次餵養，所以感覺它的新鮮和溫暖。把酵種放入盆中，再把鹽、麥芽精粉、水混合好，倒入盆中，加上Lysdor麵粉（一種法國麵包粉），攪拌之後，開始水合2小時。

冬天時，我一般都會用這種「全部加在一起」的水合法，雖然許多人認為真正的水合法是只有麵粉和水，但是其實冬天室溫低，我認為反而這樣做有利於之後的發酵，效果、效率都很好。

別忘了，不要讓自己被麵團束縛。
Don't be a slave to the dough or any breadmaking schedule template.

明天有下一段。

Olive, Rosemary and Sea Salt Focaccia (No-knead, no commercial yeast)

Let’s get started!
First I'm gonna to get the starter ready. The starter has been fed three times (white strong flour+ raisin yeast water) just before being mixed with other ingredients. The total amount of starter I am gonna use is about 160g.

Combine the starter water, salt and malt powder all together in a bowl and let it sit in room temperature ( my kitchen is 20 Celsius) for about 2 hours. I tend to do this "all in one autolyse" in the winter time, although a lot of people do not recognize this " all in one" as a kind of real "autolyse" (haha). I just keep telling myself:
Don't be a slave to the dough or any breadmaking schedule template.

The sharing will be continued. See you tomorrow.

#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
＃捏ねないパン
＃野生酵母
＃自家製酵母

百分之百免揉野生酵母佛卡夏~~開始了!

先準備好酵種。

這是我用葡萄乾酵液和高筋白麵粉餵養的酵種，在混合材料之前，剛好完成三次餵養，所以感覺它的新鮮和溫暖。把酵種放入盆中，再把鹽、麥芽精粉、水混合好，倒入盆中，加上Lysdor麵粉（一種法國麵包粉），攪拌之後，開始水合2小時。

冬天時，我一般都會用這種「全部加在一起」的水合法，雖然許多人認為真正的水合法是只有麵粉和水，但是其實冬天室溫低，我認為反而這樣做有利於之後的發酵，效果、效率都很好。

別忘了，不要讓自己被麵團束縛。
Don't be a slave to the dough or any breadmaking schedule template.

明天有下一段。

Olive, Rosemary and Sea Salt Focaccia (No-knead, no commercial yeast)

Let’s get started!
First I'm gonna to get the starter ready. The starter has been fed three times (white strong flour+ raisin yeast water) just before being mixed with other ingredients. The total amount of starter I am gonna use is about 160g.

Combine the starter water, salt and malt powder all together in a bowl and let it sit in room temperature ( my kitchen is 20 Celsius) for about 2 hours. I tend to do this "all in one autolyse" in the winter time, although a lot of people do not recognize this " all in one" as a kind of real "autolyse" (haha). I just keep telling myself:
Don't be a slave to the dough or any breadmaking schedule template.

The sharing will be continued. See you tomorrow.

#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
＃捏ねないパン
＃野生酵母
＃自家製酵母