Search
Long hour fermentation bread gives a deeper fragrance to the bread. Adding in walnut and raisin for crunchy mouthfeel and appropriate sweetness just nice to serve for morning breakfast. Dm to check out this sourdough walnut raisin boule ✨ .
.
#thebakingtrip #newmenu #sourdoughboule
法式長棍麵包（法語：baguette，法語發音：[baˈɡɛt]）
是一種由特殊工藝製作的麵包。baguette的製作根據一條簡單的法國法律規定，是由不含油脂的麵粉製作而成的。通常可以從baguette的長度、酥脆的外皮、以及用來使氣體在面中適膨脹而切割的紋路來辨別baguette，這些紋路最後構成了麵包的白色部分。Baguette的標準直徑大約為5-6公分，麵包本身可以做得長達1公尺，市面上所見的長度一般為65公分左右。一個典型的baguette重250克（8.8盎司）。在英語裡通常稱為「法式長棍」（英語：French stick）或「法國麵包」（英語：French loaf/Bread）。
歷史
Baguette是由19世紀中期，奧地利，維也納的麵包工藝傳承下來的，那時一種叫做deck（意為：厚底板）的烤爐開始被廣泛使用。Deck爐是一種由傳統的磚爐和氣爐子結合而成的烤爐，它不用木柴而是用天然氣加熱像「甲板」一樣的厚石堆或者耐火磚來烘烤。Deck烤爐需要注入水蒸汽，並且為了製作上佳的Baguette，有許多不同的注入水蒸汽的方法。烤爐通常高於400華氏度（204攝氏度），蒸汽的注入使得麵包外皮在被加熱充分之前就已經開始膨脹，最後形成一個又輕又有空氣感的麵包。曾經就有長麵包，但是麵包師不經常製作。在1920年的十月，一項法律規定麵包師不應該早上4點之前工作，這就使得當時人們在早餐時食用的圓形麵包難以完成製作，而這個問題被後來出現的細長的Baguette解決了，因為它的準備和烘焙更為迅速。
Baguette與法國特別是巴黎有著特別深的聯繫，雖然世界的其他地方也製作Baguette。在法國，並不是所有的長條麵包都叫做Baguette，比如一種短、且像足球狀的或者英國稱為「bastard麵包，通常是為了用完剩下的生面而製做，但是現在它的外形和重量都和Baguette非常接近，還有一種管狀的麵包叫做「flûte」（在美國稱為「parisienne」，意為「巴黎人」），flûte的長度是Baguette的一半，寬度是其兩倍，且和Baguette的重量相當；同樣還有一種薄麵包叫做「ficelle」的也同Baguette的形狀相似。法國麵包的形狀有很多種，比如miche就是一種像大平底鍋一樣的麵包，而「boule」，法語意為「球」也是一種大而圓的麵包。
資料來源：維基百科
https://reurl.cc/pyLEQd
自養酸種❤︎莓果南瓜夾心歐包 Sourdough loaf with Pumpkin and Cranberry filling サワー種カポチャとクランベリーカンパーニュ HD version 觀賞
有follow蜜塔的朋友，可以發現最近蜜塔都是以「影片」的方式和大家分享烘焙或生活點滴。
主要是因為開設了自己的 Youtube 頻道（#蜜塔木拉 #Mitamura )，把自己手作和生活點滴紀錄下來，自娛娛人。
累積下來也有快接近80多個影片了，絕大部分都是烘焙的分享。
自己拍攝、編輯、製作影片，然後和大家分享。有時會請家人看看，提一提意見，但是因為他們都不懂烘焙，看了也沒什麼反應。
有一次，老公說，做麵包的影片，好像看起來都「差不多」。
我一聽，覺得很驚訝，雖然我覺得每顆麵包🥯都有不同的故事，但也覺得有點道理。對於一般人看烘焙影片，是不是都有這種感覺~「差不多」。
所以我想一想，也許可以在影片裡放一點像生活、健身、旅行的心情和感受，這樣影片就可以更生動、活潑、有趣。
https://youtu.be/DMH910DtGJo
Since I started my own Youtube channel last year, I've made and uploaded lots of videos, most of which are related to baking and cooking. I love to share the videos with friends all over the world and of course, I enjoy watching my own videos to help myself look back on the past baking and take lessons or learn from them.
However, one day, my husband told me he loves my handmade bread, but he doesn't feel interested in watching those videos. It's not only because he is not a fan of baking, but because he thinks most of baking videos seem same to him, nothing special, too monotonous. So he suggested me add some materials like traveling, living, hobbies, or daily life to the video to make it more living or interesting to the subscribers.
This is my first time to combine my workout video clips, feelings, baking all together in a video. I hope you guys like this kind of video. Please feel free to give me feedback, comment here above or welcome to subscribe my channel.
https://youtu.be/DMH910DtGJo
#酸種
#歐洲麵包
#鄉村麵包
#野生酵母
#天然酵母
#蜜塔木拉
#野生酵母研究室
#南瓜
#蔓越莓
#naturalyeast
#sourdough
#levain
#boule
#artisanbread
#wildyeast
#mitamura
#Cranberry
#クランベリー
#莓果南瓜夾心歐包
#那古野酸種
#自家製酵母
#サワー種
#かぼちゃ
#パン
#カンパーニュ
Is that Winnie the Pooh's honey jar? Nope! It's a big piece of bread baked with a hollow center and filled with pudding. On top of the pudding bread, we added caramel-flavored pound cake batter. Add an ample amount of fresh cream... and we're done! A giant pudding bread that looks like a cupcake! We had to try this one five times... but we finally got it right!
*Recipe*
1. Add yellow food coloring to approximately 210g of milk that has been heated to around 30°C.
2. Mix together 270g strong flour (bread flour), 30g weak flour (cake flour), 20g sugar, 4g salt (1 teaspoon), 3g dry yeast, and the milk from Step 1. Knead until mixture forms into a single clump. You can knead it with your hands.
3. Add 30g unsalted butter that has been allowed to warm to room temperature and knead the mixture well until it becomes smooth.
4. Form the mixture into a ball, place it into a bowl lightly coated with vegetable oil, and cover it with plastic wrap.
5. Place in a warm area (40°C) and allow yeast to work on fermentation for 40 minutes (Primary Fermentation).
6. When the dough has risen to about two times its original size, pour it out onto a flat surface and allow gas to escape.
7. Separate dough into two portions. One 200g and the other 350g.
8. Stretch the smooth dough so that the openings are on the inside and firmly pinch it shut.
9. Cover dough with a wet cloth and allow to rest for 12 minutes. (Bench Time)
10. Stretch out the dough and put 18g of marshmallows in one of the dough balls and 31g of marshmallows in the other. Firmly pinch shut.
11. Add the dough from Step 10 into a mold lightly greased with vegetable oil. Place the dough so that the cupcake lid piece has its seam on top and the base piece has its seam on the bottom.
12. Place in a warm area (40°C) and allow to ferment again for approximately 30 minutes (Secondary Fermentation).
13. Place an oven sheet and some form of flat weight on top to ensure the dough cooks level.
14. Pre-heat the oven to 190°C, turn it down to 160°C and cook for 10 minutes. Turn it down again to 150°C and cook for another 10 minutes. Bake slowly so as to not darkly color the dough due to heat.
15. When done baking, place the dough on top of a wire mesh to allow it to cool.
Now let's make the pound cake batter to go on top. You will only need 1/4 of the dough this recipe makes. You can use the rest to make something like Sweet Boule (Yamazaki Pan) by placing it on top of regular bread and baking for 7 minutes in an oven preheated to 200°C.
16. Add 76g of caramel sauce to 40g of butter that has been allowed to warm to room temperature and mix together. Caramel sauce can be homemade. For homemade caramel sauce, use 70g.
17. Add 30g of beaten egg and mix together.
18. Sift in 60g of strong flour (bread flour) and mix together.
19. Insert mixture into a piping bag.
20. Pipe the mixture from Step 19 onto the top of the cupcake.
21. Bake for 4 minutes in an oven preheated to 200°C.
22. Remove from oven and once again add mixture from Step 19 as you did before.
23. Bake for 2 more minutes and watch to see how the pound cake batter is drooping. Remove from oven and add more batter.
24. Bake for 6 more minutes to finish. Allow the finished product to cool.
25. Fill the lower portion of the cupcake mold bread with pudding. We were able to add 210g of pudding.
26. Add fresh cream to the piece from Step 24. We were able to add 215g of fresh cream.
27. Place the lid from Step 26 onto the base from Step 25.
28. Finished! We bought this mold a long time ago and now I've finally made a video using it. It was quite the long road. We failed so many times and none of those failures made a good video. It's pretty much all made from willpower.
くまのプーさんが「はーちみーつどーろぼー」と言ってきてもあわてずに「プリンパンです」と言いましょう。
中が空洞になるように焼いた大きなパンにいっぱいプリンを詰めたプリンパン作りました。大きなプリンパンの上にはカラメルソース味のパウンド生地。生クリームもいっぱいに入れて。やっとできた！でっかいカップケーキみたいなプリンパン。なんだかんだで、やり直すこと計５回・・・何とか形になりました！文字数制限のため日本語版はこちらで→ http://ameblo.jp/mosogourmet/entry-12253161062.html
Boule Artisan Bakery · Yesterday at 8:12 AM · Facebook for Android ·. Now that March is here, we will be offering our Irish Soda Bread every Friday and ... ... <看更多>
boule bread 在 French Boule and Other Breads - Pinterest 的推薦與評價
Oct 15, 2015 - Explore Christy Smith's board "French Boule and Other Breads" on Pinterest. See more ideas about bread baking, bread, recipes. ... <看更多>