2013年5月1日 星期三

自製義大利拖鞋麵包

今天來試著做Ciabatta義大利拖鞋麵包:原料就三種而已:水,麵粉,橄欖油。特色是需長時間發酵:6-12小時。

早上上班前開始發酵,下午下班後剛好可以進烤箱!

Ingredients (來源:BBC Food)

400g/14oz strong white flour, plus extra for flouring

7g instant yeast
300ml/10fl oz water
30ml/1fl oz olive oil, plus extra for oiling
7g salt
semolina flour, for flouring

Preparation method
1. Combine half of the flour and 4g of the yeast with half the water in a bowl. Beat it together into a thick batter.

2. Oil a clean work surface and knead the dough for five minutes.

3. Cover the dough with a damp tea towel and leave it to rise for at least six hours at room temperature.

4. Tip the mixture into the bowl of a food mixer. Add the remaining flour, the oil and remaining yeast and half of the remaining water.

5. Mix this all together in a food mixer with a dough hook attached.

6. Dissolve the salt in the last of the water and gradually add this to the mixture; mixing for 6-10 minutes, or until the dough is stringy and soft.

7. Tip the dough into a well-oiled litre square plastic container and put the lid on.

8. Leave the dough to swell until the dough has risen three-quarters of the way up the side of the container.

9. Mix equal amount of flour and semolina flour together and use this to flour the work surface. Tip the dough out onto the surface. Split the dough into two and stretch the two pieces into shape.

10. Preheat the oven to 220C/425F/Gas 7.

11. Place the dough on a baking tray floured with a mixture of flour and semolina and allow to prove again for another 30 minutes. Bake for 30 minutes.


小熊廚房,中文作法:

Ciabatta義大利拖鞋麵包

畢格酵頭部分(Biga starter)
  • 350g 中筋麵粉 
  • 7g新鮮酵母(熊只用傳統酵母2g,請先與50ml 溫水混勻靜待五分鐘再加入其餘125ml溫水) 
  • 175 ml 溫水 
將以上完全攪勻並搓揉致產生筋度,置放於暖處發酵12小時或等它發起,並開始塌陷下來。

請注意這麵團此時是像一般台式麵包的濕軟度,並不濕黏哦

麵團部份
  • 500g 高筋麵粉 
  • 15g 新鮮酵母(熊只用傳統酵母5g 用法同上) 
  • 400ml溫水 
  • 4 Tbsp溫牛奶 〈可用豆漿或是水代替〉 
  • 2 tsp 鹽  
  • 3 Tbsp 特純橄欖油 
1. 將水和新鮮酵母攪勻後,再慢慢加入畢格酵頭後再加入牛奶,再完全攪勻慢慢加入高筋麵粉,形成一非常濕的麵糰,再加入鹽和橄欖油

2. 蓋好置放於暖處發酵至兩倍大。

3. 將發好的麵糰小心的以大湯匙挖取出來,避免孔洞消失(這種麵糰不需向一般麵包一樣,要完全將氣體釋出,這是會形成大孔洞的主要因素哦,請在整形這部份格外小心)

4. 放在已經灑了麵粉的烤盤上,用沾了麵粉的手整形成約2.5 cm 厚的長條,(我自己另外放了些黑橄欖在裡面),再灑些麵粉在表面。靜置待發30分鐘

5. 預熱烤箱220C /425F 烤25-30分鐘(僅供參考,我烤箱溫度較高,只用200c 烤25分鐘)至表面金黃即可。

粗粒小麥粉(Semolina):
顏色微黃。是一種從杜倫小麥(durum wheat)磨製的麵粉,棵粒粗,含蛋白質量極高。常用來製造意大利的材料。基絲汀在搓意大利粉的麵團時加了些,令麵團容易延展之外,更令意大利粉散發麥香。








從早上六點開始發酵麵粉,直到晚上下班、才有時間繼續完成後續步驟。做出來的拖鞋麵包香味十足,外皮超級超級的香脆,內部的白麵包部分又非常的鬆軟,已經有點蛋糕的感覺!費功但是好吃,重點在於咬在嘴巴內那散不盡的香味!!

1 則留言:

  1. 很愜意的生活美學,
    令人忍不住想咬上一口的拖鞋麵包!

    回覆刪除