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新品推介：
抺茶紐紋歐包
使用超濃小山園抹茶粉再配原味小麥，味道超夾😆😆（抹茶控必試）
另外再配以自製的低糖紅豆醬，絕對是另一層次喔！大家又喜歡嗎？
只要有心思酸種歐包真的可以超多組合喔！😏😏
#米太 #米家小廚房micskitchen #歐包 #酸種 #酸種歐包 #酸種包 #sourdough #sourdoughbread #purplesourdough #sourdoughstarter #sourdoughbaking #sourdoughlove #天然酵母 #hkfoodie #hkfoodblogger #hkfoodstagram #hkfoodpic
新品推介：
酸種抺茶吐司🍞
米太身邊都有很多抺茶控，
常常都讓著要吃抺茶味的產品🤣🤣
而最近每天都在吃酸種生吐司🍞因為真的是超級鬆軟，總是停不了口🤣🤣就決定用上「小山園」的抺茶粉來製作抹茶生吐司🍞
出來的效果真的非常滿意，滿室都是抺茶香，隨意抺上豆腐醬，數片晴王提子和自家製紅豆醬，就變成了一客非常美味的「酸種抺茶三文治🥪」
#米太 #吐司 #抺茶 #酸種 #酸種包 #酸種麵包 #sourdoughbread #sourdoughstarter #sourdoughbaking #hkfoodie #hkfoodblogger #hkfoodblog #米家小廚房micskitchen #抹茶 #抹茶控 #抺茶吐司 #生吐司 #酸種生吐司 #酸種吐司 #小山園 #小山園抹茶
新品推介：
頂角酸種生吐司🍞
終於做出一款最米家的酸種頂角吐司🍞口感鬆軟，有牛奶的香味撲鼻。超愛喔
假日宅在家中休息，享受著自家製的酸種吐司再配以日式豆腐醬，蕃茄，炒蛋再加少少黑松露粉就成了我們的下午茶☕️
幸福就是如此簡單😍😍享用當下，活出自我。
#米太 #酸種 #酸種吐司 #吐司 #天然酵母 #天然酸種 #米家小廚房micskitchen #頂角吐司 #hkfoodie #hkfoodblogger #hkfoodblog #黑松露 #黑松露吐司 #sourdough #sourdoughbread #sourdoughstarter #sourdougbread #sourdoughbaking #sourdoughlo
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
