意大利拖鞋包

材料:

  • 480克 德国#550粉
  • 5克 即溶干酵母
  • 140克 黑麦酸酵头
  • 200毫升20C/68F温水
  • 65毫升 20C/68F温牛奶
  • 2小勺 橄榄油
  • 2小勺 食盐

  • 做法:
    1. 搅拌器装上面团搅拌构,酵头,水,牛奶,橄榄油,面粉以及即溶干酵母入搅拌盆低速搅至面粉都沾湿。盖上保鲜膜松弛10分钟。加入食盐低速拌匀后提至中速搅拌面团5分钟左右。这个面团成形后还是比较粘。
    2. 面团刮到一个抹油的容器里,盖上保鲜膜后室温醒至双倍大,约90分钟。准备烤盘,铺上烤纸,洒满面粉。案台洒上面粉,放上面团,切成两块。放到备好的烤盘上,将它们各整成8寸左右大小的不规则的椭圆。表面洒上面粉,盖上微湿布巾。
    3. 室温松弛醒发面团直到约双倍大,大概90分钟。烤箱需要提前1小时预热(如果有烘焙专用石砖的话,也一并放入)至220C/425F。面包入炉烘焙约20分钟直到淡金黄色即可。取出后架上晾凉。
       Italian    Sourdough & Natural Levain    Bake



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