免揉波蘭種(液種)吐司 [NO KNEAD] Milk Loaf Bread with Poolish method

Рет қаралды 35,640

Жыл бұрын

#免揉麵包 #鮮奶吐司 #牛奶吐司 #液種 #波蘭種 #nokneadbread #loafbread #poolish
使用波蘭種(液種，poolish)製作鮮奶吐司，取總麵粉量的20-40%，與等量的水混合，加入少量酵母(一般多為0.2-1%)使其發酵。酵母用量與發酵時間及發酵溫度有關; 發酵時間長或溫度高，酵母量可相對減少，。
添加波蘭種製作的麵包不僅增加風味，更可延緩老化。
Make milk bread loaf with poolish method. Take 20-40% of total amount of flour, mix with equal amount of water and small amount of yeast(generally 0.2-1%). Let the mixture ferment for hours. The quantity of yeast used depends on the fermentation time and the ambient temperature.
Poolish adds more flavor and slows down staling of bread.
材料 ingredients:
液種 Poolish:
高筋麵粉 Bread flour 100g
溫水 Lukewarm water 100g
速發酵母 Instant yeast 0.5g
麵團 Dough:
高筋麵粉 Bread flour 240g
糖 Sugar 20g
鹽 Salt 4g
速發酵母 Instant yeast 2g
溫牛奶 Lukewarm milk 130g
奶油 Butter 17g
烤模尺寸: 19,4 x 10,7 x 11,4 cm
Loaf mold size: 19,4 x 10,7 x 11,4 cm
👉我的法國T55麵粉吸水性不高於65%，請依自己麵粉特性調整水量
👉冬天使用30-40˚C液體幫助酵母作用，夏天則使用常溫或冰涼液體
👉天氣熱時，每次折疊麵團的鬆弛時間可置於冰箱中，有時間可多操作幾次
👉第一次發酵可放入冰箱4˚C冷藏發酵，長時間發酵有助於麵筋形成
👉第二天提前將麵團取出使其回溫至少至16˚C再進行整形，避免溫度過冷麵筋過緊
👉最終發酵理想環境為溫度30-35˚C和濕度85%

Пікірлер: 52

@user-gk6yj1fk5f 9 ай бұрын

感恩老師教作的麵包，簡單，明瞭，好吃。

@maison-ours 9 ай бұрын

非常感謝您的留言😃

@feastfortwo Жыл бұрын

謝謝分享. 面包看起来好好吃哦😋

@maison-ours Жыл бұрын

謝謝您😄

@lulumehsu8542 7 ай бұрын

剛剛做了超級好吃😋謝謝😊

@maison-ours 7 ай бұрын

謝謝，很開心您能喜歡我的食譜😀

@user-go7nx1wc2b 11 ай бұрын

我用這個做法和配方做了漢堡麵包，也非常好吃，謝謝您！

@maison-ours 11 ай бұрын

謝謝您的留言，非常開心您能喜歡我的食譜。

@user-zk1iw5ci2o 8 ай бұрын

不错

@maison-ours 8 ай бұрын

謝謝

@DesiVeggieFood Жыл бұрын

Loaf bread is prepared very well. thanks for the recipe😊😊

@maison-ours Жыл бұрын

I am glad to hear this. Thank you so much.

@DesiVeggieFood Жыл бұрын

@@maison-ours Stay connected 😊

@user-wx6zy6mc5m 3 ай бұрын

请问面粉和水怎样计算

@eshackleton8248 Жыл бұрын

Hi Mrs. Ours, in other recipes that I have done, I kneaded strenuously by hand for one loaf. I’m surprised that by using poolish, kneading isn’t required. Is the poolish a crucial element in strong gluten formation besides flavor? Thank you.

@maison-ours Жыл бұрын

Hi, yes poolish really helps improve the texture of the bread. I also use cold bulk fermentation. Long fermentation allows for gluten development without the need for excessive kneading. Thank you.

@eshackleton8248 Жыл бұрын

@@maison-ours Hi Mrs. Ours, I made the poolish yesterday and fermented, proofed and baked this morning and my bread turned out PERFECT! Thank you for your kind generosity. Of course, I have subscribed. 🥰

@maison-ours Жыл бұрын

@@eshackleton8248 I'm glad to hear that your bread turned out perfect! Thank you for subscribing!

@jojocjow377 Жыл бұрын

請問是否一定要把麵團分三份? 可否一整個麵團入盒發酵?謝謝😊

@maison-ours Жыл бұрын

也可以，不同的整型方式麵筋會有不同的排列方式

@hyt0731 5 ай бұрын

您好，請問麵粉吸水性較高的，是不是只要在麵糰部份增加水份，波蘭種水份不影響？

@maison-ours 5 ай бұрын

是的，波蘭種的水份是固定的

@user-lu4ll8pr6g 9 ай бұрын

老師我的液種沉下去😢 但是看發酵狀態是有發酵的… 請問我是用一般高筋麵粉。如果麵團有點乾是不是可以再加點牛奶或是水

@maison-ours 9 ай бұрын

每種麵粉的吸水性不同，一定要依麵團狀態調整水量，過乾就多加點液體。

@user-lu4ll8pr6g 9 ай бұрын

@@maison-ours 謝謝老師

@siewhongtan6957 10 ай бұрын

請問，完成波蘭種面包冷卻後放進袋子到隔天還是變硬，那裡出錯了謝謝您

@maison-ours 10 ай бұрын

您是做吐司嗎? 吐司的體積大，老化速度會比一般麵包慢。老化的原因有很多，如麵團過乾、烤過頭等等，想吃到柔軟的麵包，當天沒吃完可切片放冷凍，食用時稍微加熱即可

@adelinetokng4768 9 ай бұрын

Hi how many days can I put the breads at room temperature before I finished its by using polish methods thk u

@maison-ours 9 ай бұрын

Hi, I keep the bread at room temperature for at least 3 days. Thanks.

@adelinetokng4768 9 ай бұрын

@@maison-ours thk u for yr reply

@wlwang5625 9 ай бұрын

老師，請問可以改用全麥麵粉媽？水的用量要變嗎？

@maison-ours 9 ай бұрын

可以，我的麵粉吸水性不高，加上全麥粉需要加較多的水，您的水量勢必會增加，具體份量要視麵團軟硬度調整

@wlwang5625 9 ай бұрын

好的，謝謝你😊

@adelinetokng4768 10 ай бұрын

Hi can I use water instead of milk for the dough, how much water do I need to add into thk u

@maison-ours 10 ай бұрын

Yes, you can substitute water for milk, but it will change the flavor and texture of the bread. In theory, you can multiply the amount of milk by 0.9 to get the amount of water. However, in practice, adjustments may be needed based on the flour's water absorption.

@adelinetokng4768 10 ай бұрын

@@maison-ours thk u

@gj-yeh702 Жыл бұрын

Do you mind sharing the brand of flour you use?

@maison-ours Жыл бұрын

The flour I use is called "Farine T55 Blé - Fleur Du Jura"

@gj-yeh702 Жыл бұрын

@@maison-ours Thanks!

@user-nz5tz5qb1r 9 ай бұрын

請問我始用水解法，和低溫發酵法，烤出來的吐司放涼中，底部都會濕掉，有可能是什么原因呢？謝謝

@maison-ours 9 ай бұрын

烤完是乾的，放涼後濕掉嗎? 請問您有用網架架高吐司放涼嗎?

@user-nz5tz5qb1r 9 ай бұрын

@@maison-ours謝謝，我懂了

@beegeokong5438 Жыл бұрын

&😊

@maison-ours Жыл бұрын

❤

@shiveringpiglet2577 Жыл бұрын

請問吐司盒牌子謝謝🙂

@maison-ours Жыл бұрын

您好，牌子是ibili 型號815520。謝謝

@adelinetokng4768 5 ай бұрын

Hi can I add nuts into the dough, need how many grams thk u

@maison-ours 5 ай бұрын

You can add 10-30% of the flour's weight in nuts, adjusting based on personal preference.

@adelinetokng4768 5 ай бұрын

@@maison-oursthk u

@maison-ours Жыл бұрын

材料 ingredients: 液種 Poolish: 高筋麵粉 Bread flour 100g 溫水 Lukewarm water 100g 速發酵母 Instant yeast 0.5g 麵團 Dough: 高筋麵粉 Bread flour 240g 糖 Sugar 20g 鹽 Salt 4g 速發酵母 Instant yeast 2g 溫牛奶 Lukewarm milk 130g 奶油 Butter 17g

@starwithgig 10 ай бұрын

請問如果想改為全麥，比例怎麼調整比較好，謝謝

@maison-ours 10 ай бұрын

@@starwithgig 您可以全部或部份麵粉替換成全麥，再依麵粉吸水量調整水份，全麥會比一般高筋麵粉吸水量來得多