半全麥大漢堡(T80麵粉) Semi-wholemeal buns

更多內容: https://mrours.blogspot.com/ 如果你喜歡這個影片，請記得訂閱我的頻道，點讚並開啟通知，這樣你就不會錯過未來的新影片！ 材料: 麵團 Dough: 半全麥麵粉 (T80) Semi-Whole Wheat Flour 350g 糖 Sugar 28g 鹽 Salt 7g 新鮮酵母 Fresh yeast 10g 牛奶 Milk 210g 蛋 Egg 35g 融化奶油 Melted butter 18g 白芝麻 Sesames 適量 Q.S. 🍞 新鮮酵母: 速發乾酵母=3:1 🍞 燙麵、湯種、波蘭種、中種、Biga、法國老麵，這些麵種該如何使用? 如何計算?    • 燙麵、湯種、波蘭種、中種、Biga、法國老麵，這些麵種該如何使用? 如何計算?   🍞 基礎發酵以冷藏低溫進行發酵，更多操作細節及相關問題請參考: https://mrours.blogspot.com/2024/01/b... 👉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%.