法國麵包? 法國

myversa

somewhereintime

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

somewhereintime

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.

somewhereintime

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.