Ingredients
2 1/4 pounds or 1 kg all purpose flour (T55/T65)
1 1/2 pounds or 650 g of water, cold from tap
1/2 oz or 15 g dry yeast (我響香港用燕子牌)
2/3 oz or 22 g fine sea salt
Procedure
1. In a stand-up mixer fitted with the paddle attachment add flour, then water. Mix 30 seconds just to combine the ingredients, then cover and rest for 30 minutes (autolysis). In these 30 minutes the flour will slowly absorb the water. 呢個步驟好重要，記住一定要做。
2. Change to the dough hook. Start on medium speed and add slowly the yeast, then the salt. Keep mixing for about 5 minutes to develop the gluten. The dough is done when a small piece can be stretched so thin you can see your fingers through.
3. Let the dough rest, covered, for about 1 hour at room temperature. If the room is too hot place the dough in the fridge, always covered. Slap the dough a few times, then place on a lightly oiled tray. Cover with lightly oiled film, place in the fridge for 8 hours, up to 24 hours. 記住要搽油，唔係起左層皮，個包就唔會長大。
4. Take the dough out of the fridge and gently place it on a floured table. During this phase you will try to save as much air pockets as possible. If you're too rough the dough will deflate and the crumb will be more dense and even. Divide into 6 pieces. Let the pieces rest a few minutes. Shape each piece into a baguette and place each baguette on a baking sheet lined with parchment and then lightly floured. Cover loosely with plastic and let rise until doubled.
5. Place a shallow pan in the bottom of the oven and preheat to 475F (250C) degrees.
6. Using a razor or sharp knife make 1/4 inch deep, diagonal slashes, 6 to 7 times down the length of the loaf. Brush breads with water. Pour about a cup of water in the pan in the bottom of the oven and quickly place the bread in the oven. Keep making steam for the first 10 minutes to help developing a nice thick crust. Bake the bread for about 20 minutes until browned.
7. Use an instant read thermometer to test for doneness. The bread should have an internal temperature of 200F/93C degrees when done. When done bread sounds hollow.
發表於 
。我又試下酵母加到0.2%先。
返回列表
