【免揉】咖啡核桃吐司 【No-Knead】Coffee Walnut bread loaf

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#免揉麵包 #吐司 #nokneadbread #loafbread
麵團 Dough:
高筋麵粉 Bread flour 320g
糖 Sugar 35g
鹽 Salt 4g
速發酵母 Instant yeast 4g
溫牛奶 Lukewarm milk 225g
奶油 Butter 25g
即溶咖啡 Instant coffee 5g
熱水 Hot water 5g
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T65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%
👉My French T65 flour has a hydration rate of no more than 65%. Please adjust the amount of water according to the characteristics of your own flour.
👉Use liquid at a temperature of 30-40°C to help activate the yeast in the winter, and use room temperature or cool liquid in the summer.
👉During hot weather, you can place the dough in the refrigerator for each resting period. If time permits, you can repeat the process several times.
👉The first fermentation can be done in the refrigerator at a temperature of 4°C, which helps to form gluten over a longer period of time.
👉Take out the dough in advance next day and let it warm up to at least 16°C before shaping to avoid over-tight gluten due to low temperature.
👉The ideal environment for final fermentation is a temperature of 30-35°C and a relative humidity of 85%.
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Source: freetouse.com/...

[@leoslife2006]

好詳細的過程~感謝分享食譜，請問速發酵母不一開始就加入的原因是什麼呢？？避免基發過發嗎？？還是有什麼原因呢？

[@maison-ours]

為避免酵母提早作用影響水合。酵母後加可以延長水合時間(30分以上、甚至過夜)，但若天氣冷且水合時間不長的話(約30分)，酵母可以一開始加入

[@Kellymao]

咖啡粉5克與熱水5克好難拌勻呀!請問有甚麼秘訣嗎? 還有酵母大約需要與幾克的牛奶拌勻呢?

[@maison-ours]

您可以多加一點熱水拌勻。酵母可以先用5g牛奶拌勻，太乾的話再酌量加一點來調整