法國麵包? 法國

somewhereintime

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.

Littleprince

好帖

Littleprince

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。。。

somewhereintime

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

布小熊

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.