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The Ultimate Sourdough Bread Recipe 🍞: Secrets to Bakery-Quality at Home! 🥖👩‍🍳
Welcome to our Sourdough Bread tutorial! In this video, we'll guide you through the process of making delicious sourdough bread from scratch. Learn how to create your own sourdough starter, prepare the main dough, and master the techniques of stretching, folding, and baking to achieve that perfect crust and crumb. Whether you're a beginner or an experienced baker, this detailed recipe will help you bake a beautiful loaf of sourdough bread right at home.
終極酸種麵包食譜 🍞：在家製作麵包店級別美味的秘密！🥖👨‍🍳
歡迎觀看我們的酸種麵包教程！在這個視頻中，我們將帶您一步步製作美味的酸種麵包。從製作酸種、準備主面團，到掌握拉摺和烘焙的技巧，幫您在家中輕鬆烤出完美的麵包。不論您是新手還是有經驗的烘焙愛好者，這個詳細的食譜都將幫助您烘焙出一條漂亮的酸種麵包。
Recipe :
A. Sourdough Starter
- Starter: 25g
- Wheat flour: 30g
- Water: 25ml
Method :-
Mix the starter, wheat flour, and water until well combined. Let it sit at room temperature for 3-4 hours until it doubles in size (rising time may vary with weather conditions).
B. Main Dough
- Bread flour: 280g
- Spelt flour: 35g
- Starter: 70g
- Sea salt: 7g
- Water: 245ml
Instructions :-
1. Mix the sourdough starter with water, then add bread flour and spelt flour. Stir until no dry flour remains. Let it sit at room temperature for 1 hour.
2. Perform the first stretch and fold : For the best results, please follow the instructions in the video exactly as shown. Then, let it rest at room temperature for 30 minutes.
3. Perform the second stretch and fold: Folding method is different from the 1st stretch & fold. Please refer to the video. Then, let it rest at room temperature for another 30 minutes.
4. Perform the third and final stretch and fold, same as step 3. Let the dough rest at room temperature for 45 minutes.
5. Prepare a proofing basket and a proofing cloth, generously dusted with flour.
6. Dust the countertop with flour and also sprinkle some flour on the dough. Remove the dough from the bowl and place it on the floured surface. Stretch the dough into a rectangle, fold the long side into two folds, then roll the dough tightly and seal the edges.
7. Place it seam side up in the proofing basket and refrigerate at 4°C overnight for 12-18 hours.
8. Preheat the oven to 250°C with a Dutch oven inside for 30-45 minutes.
9. Remove the dough from the refrigerator, place a piece of parchment paper on top of the proofing basket, and invert the basket to release the dough. Dust the dough with flour and score it with a knife from top to bottom.
10. Carefully remove the preheated Dutch oven from the oven, place the dough inside, cover with the lid, and bake for 20 minutes.
11. After 20 minutes, remove the lid, lower the oven temperature to 230°C, and bake for another 20 minutes.
12. Remove the Dutch oven along with the bread and place it on a cooling rack. Let the bread cool for 2 hours.
13. Slice and enjoy the delicious fruits of your labor, sourdough bread.
食譜：
A. 酸種
- 原種：25g
- 小麥粉：30g
- 水：25ml
製作方法 :-
將原種、小麥粉和水全部攪拌均勻，放置室溫3-4小時，直至其體積變為兩倍（膨脹時間會因天氣條件不同而有所不同）。
B. 主麵團
高筋麵粉：280g
斯佩耳特小麥粉：35g
酸種：70g
海鹽：7g
水：245ml
製作步驟 :-
1. 將酸種放進水中，加入高筋麵粉和斯佩耳特小麥粉，攪拌均勻至沒有乾粉粒，放室溫靜置1小時。
2. 進行第一次拉摺：為了達到最佳效果，請按照視頻中的步驟進行操作。放置室溫半小時。
3. 進行第二次摺疊：摺疊方法與第一次的拉摺不同, 請按照視頻中的步驟進行操作。再放室溫半小時。
4. 進行第三次摺疊，也是最後一次，方法與3相同，靜置室溫45分鐘。
5. 準備一個發酵籃子和發酵布，上面灑滿麵粉。
6. 枱面灑粉，麵團上也灑上一點粉，把麵團從盤中取出，放到枱面上，將面團向四面拉開成一個長方形，用長的一邊摺兩摺，然後把麵團捲起，再將麵團鎖緊。
7. 將漂亮的一面向下，鎖緊的一邊向上，放進4度雪櫃發酵一個晚上12-18小時。
8. 將焗爐預熱至250度，將Dutch oven放進焗爐一同預熱30-45分鐘。
9. 從雪櫃取出麵團，用烘焙紙放在發酵籃子上，將籃子倒轉取出麵團，麵團上灑粉，並用刀子在麵團上割一刀（由上而下）。
10. 將預熱了30-45分鐘的Dutch oven從焗爐取出，把麵團放進去，蓋上蓋子，放入焗爐焗20分鐘。
11. 20分鐘後，把蓋子取出，將焗爐溫度降至230度，再焗20分鐘。
12. 把Dutch oven連同麵包取出，放在涼架上，待麵包放涼2小時。
13. 可以用刀切割，享用美味辛苦的成果 -- 酸種麵包。