溫哥華老友記討論區 - Powered by Discuz! Board

標題: 法國麵包? [打印本頁]

作者: 毅字 時間: 2009-12-2 00:44 標題: 法國麵包?

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-2 00:44

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-2 00:45

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-2 07:25

wats 高粉?
低粉?
酵母?
毅字發表於 2009-12-2 00:44

This is supposed to be an Artisan Country Loaf(Pain Campaign)
高粉?  High Gluten  Flour 11-13% Protein -- Bread Flour
低粉? Low Protein Flour 9-11% Protein ----  Pastry Flour
酵母? Yeast, in this proportion, I would assumed to be dry active yeast
種麵糰  Fermented Sponge, the batter you make the day ahead

It is more about technique than merely recipes in bread making, unless you are experienced, it would be difficult to get the consistency
right; it would be affected by the age of flour, the humidity, room temperature and equipments involve.
And , your recipes did not state what kind of oven and pan to be used, ideally, you get the best result if you bake it on pizza stone.

作者: Littleprince 時間: 2009-12-2 09:35

好帖

作者: 毅字 時間: 2009-12-2 11:47

提示: 作者被禁止或刪除內容自動屏蔽

作者: Littleprince 時間: 2009-12-2 12:38

APARTMENT 煤氣爐﹐有排試
毅字發表於 2009-12-2 12:47

甘麻煩點解唔買唧﹖ SAVE-ON D 法國面包唔錯播。。。

作者: somewhereintime 時間: 2009-12-2 17:21

甘麻煩點解唔買唧﹖ SAVE-ON D 法國面包唔錯播。。。
Littleprince 發表於 2009-12-2 12:38

Some people enjoys the process, not just the result.
I always enjoy bread making, it is fun and takes all your frustration out

作者: 布小熊 時間: 2009-12-2 19:38

my sis and other friend of mine loves bread making. Too bad that both of them don't live in town.... But it's not easy and it requires experience. My friend mention something about spraying water in the oven at certain stage of baking. But well, I have no idea.
There are french pastry/bread books around too. may be u can borrow one from the library.

作者: 毅字 時間: 2009-12-2 23:34

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-2 23:39

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-3 06:29

10# 毅字
how to 發酵? To allow live yeast to develop texture, structure and flavour in bread dough
wat is 發酵? The process of yeast dough development
係咪擠在砧板上﹖ Bread board, not butcher board
室溫26度發唔發倒酵﹖ 26 degree Celcius should be alright for home baker
要唔要照燈﹖ Not necessary, but doesn't hurt either
要唔要保鮮紙蓋著﹖ Plastic wrap or clean towel
濕度45發唔發酵﹖ High humidity environment works better
同風乾有什麼分別﹖ Micro-Organism need moisture to thrive
放入雪櫃冷藏要幾度C﹖ 6-8C
酵母係要出去買的﹖ Or you can save a piece of bread dough to next batch of bread
Happy Baking

作者: somewhereintime 時間: 2009-12-3 06:31

aluminum foil墊底焗OK?
毅字發表於 2009-12-2 23:39

I do not use aluminum foil in baking, but it is up to you

作者: somewhereintime 時間: 2009-12-3 06:51

本帖最後由 somewhereintime 於 2009-12-3 06:59 編輯

甘麻煩點解唔買唧﹖ SAVE-ON D 法國面包唔錯播。。。
Littleprince 發表於 2009-12-2 12:38

Anyone tried the Poilane at Urban Fare flown in from Paris? for $100 a loaf

作者: 毅字 時間: 2009-12-3 09:33

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-3 09:36

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-3 09:50

真空箱可唔可以增加濕度﹖但好似唔夠氧氣﹐我想增加濕度發酵。無理由在廚房不段褒水
毅字發表於 2009-12-3 09:33

Doesn't need to be too complicated, just put the overnight yeast sponge(cover loosely) on top of the water heater with some towels  under the bowl.
Be careful the water boiler is 45C that is too hot for yeast.
For second fermentation ( rising),  put the bowl of dough in the microwave oven along with a cup of hot water on the side, that would provide the
necessary humidity and warmth to  aid the yeast growth

作者: somewhereintime 時間: 2009-12-3 09:55

Some sir,

邊度有法國麵粉(高低粉)賣?

tyty
毅字發表於 2009-12-3 09:36

Nah, I just add 20% of pastry flour(soft spring wheat) to bread flour(Hard winter wheat).
Don't forget you are baking it at home. The sour dough levain or Italian Biga is more important.
Same reason for steamed bun, bread dough works best if you would use it constantly, just replenish it with more flour and water
to keep it alive and thrive

作者: 布小熊 時間: 2009-12-3 10:55

Anyone tried the Poilane at Urban Fare flown in from Paris? for $100 a loaf
somewhereintime 發表於 2009-12-3 07:51 AM

haha with that price. I will save up $ for about 20 loaf and fly myself to Paris and eat as much as I want there FRESH.

作者: fibbi 時間: 2009-12-3 12:23

Talking about bread...what kind of bread should I buy?...I want to dip it with vinegar and oil...thanks

作者: somewhereintime 時間: 2009-12-3 12:39

Talking about bread...what kind of bread should I buy?...I want to dip it with vinegar and oil...thanks
fibbi 發表於 2009-12-3 12:23

Some kind of hearty Artisan or country style bread, not Wonder Bread.
Get some decent olive oil, easy on th balsamic vinegar

作者: fibbi 時間: 2009-12-3 12:56

Some kind of hearty Artisan or country style bread, not Wonder Bread.
Get some decent olive oil, easy on th balsamic vinegar
somewhereintime 發表於 2009-12-3 13:39

What is country style bread??? What is Artisan bread??

作者: somewhereintime 時間: 2009-12-3 13:23

22# fibbi

Country style bread are more rustic type, usually included some whole grains and wheat berries, and involves sour dough and long fermentation time.
Artisan bread would be more designer's type, using more sophisticated ingredients i.e. olive oil, walnuts, olives and specialty natural yeast i.e.
Grapes, potato, cabbage etc.

作者: 毅字 時間: 2009-12-3 21:36

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-3 21:38

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-4 06:20

點解所有超市出售的麵粉都是PRODUCT OF CANADA﹖ 有沒有人見過PRODUCT OF FRANCE?
毅字發表於 2009-12-3 21:36

Canada produce high quality Winter wheat and very inexpensive, we do not need to import.
French wheat flour is not as strong and sturdy as Canadian flour and it is very expensive, for the same reason I don't
think you would buy Japanese flour for cooking and baking.
There are mail order company i.e. King Arther Flour in the US or Europe that sell specialty baking products but only
French native would insists to use French flour.
The King Arther has some special blend flour for French bread and it works almost identical as real French flour (I have used both)
but then you have to use the real French recipes.

作者: somewhereintime 時間: 2009-12-4 06:26

白色的帆布在哪裡有得賣﹖我想墊底增加濕度
毅字發表於 2009-12-3 21:38

I'm frugal, I use the cotton sacks from flour and rice.
You can buy thick food grade cotton cloth from kitchen stores, and
actually some U.S. companies make floursack- style cotton towels for baking aficiondos.
I think William-Sonoma and Pastry Chef Central have mail order for that.

作者: somewhereintime 時間: 2009-12-4 09:29

my sis and other friend of mine loves bread making. Too bad that both of them don't live in town.... But it's not easy and it requires experience. My friend mention something about spraying water in ...
布小熊發表於 2009-12-2 19:38

The biggest challenge is time dedication, unless you are around the kitchen for half day,
it is quite unpredictable to do artisan bread without paying constant attention since
natural yeast is a menace in the kitchen.
But then, there are devices designed to make life easier, one can get the bread oven-ready in an hour.

作者: 毅字 時間: 2009-12-9 16:16

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-9 16:21

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-9 16:22

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-9 16:31

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-9 22:06

32# 毅字

Quite rustic looking, why they are not edible?

作者: 毅字 時間: 2009-12-9 22:16

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-9 22:17

34# 毅字

作者: 毅字 時間: 2009-12-9 22:21

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-9 22:25

焗左兩爐﹐全部得個香字。
唔食得﹐唉﹐咬唔開嫁。
超硬之餘﹐仲超重。
鋸開佢﹐發覺中間唔熟。
根據我既檢驗﹐發覺問題應該出自於發酵過程
毅字發表於 2009-12-9 22:16

I can imagine what have happened:
The dough was too dry so a crust was form on the surface preventing the dough to ferment(rise ) properly.
The fermentation works best in warm and high humidity environment, that is why a proof box is used in
professional bakery.
At home, I would place the dough and a cup of very hot water in 200F oven and allow the dough to rise undisturbed.
For small amount, I would do so in the microwave oven. It may take up to an hour for this kind of weather.

作者: 毅字 時間: 2009-12-9 22:28

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-9 22:46

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-9 22:47

用隻SPOON一嗶酵母﹐酵母癡到實一實﹐要用另一隻SPOON刮酵母﹐好似刮蜜糖。酵母落到3G到D麵粉道﹐再加水釵。

我覺得酵母呢PART整得唔好﹐導致發酵失敗。 ...
毅字發表於 2009-12-9 22:28

Start with warm water 33-35 Degree Celcius, add 1 teaspoon sugar, sprinkle yeast over water,
place yeast mixture on warm surface undisturbed for 15 minutes, the yeast should awaken .
stir in 3-4 Tablespoon of flour, stir down and allow to stand for 15 minutes, it should become very active(expands triple)
add the remaining flour (be sure to put away 1/2 cup for dredging) and start kneading until elastic.
It should work if you follow the steps.

作者: 毅字 時間: 2009-12-9 22:50

提示: 作者被禁止或刪除內容自動屏蔽

作者: 毅字 時間: 2009-12-9 22:55

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2009-12-9 22:58

41# 毅字

I meant place the bread dough and water in oven then turn the thermostat to 200F.
Providing the room temperature is about 20C and the dough temperature is 33C.
the time to reach 200F would be about 15 minutes

作者: myversa 時間: 2009-12-21 20:44

歡迎光臨溫哥華老友記討論區 (http://loyaukee.com/forum/)