This is a long video, it contains all details of how I make two styles of sourdough bread at home. This video is in Cantonese with English subtitles.
These two breads are with 70% hydration, ingredients:
400g Sourdough Starter (100% hydration which includes 200g white flour and 200g water)
800g Strong Bread Flour
500g Water
30g Oil
3.5 tps Salt
Time line:
Day 1: Wake up my sourdough starter in the evening
Day 2:
Mix my Dough, 30 minutes rest
1st Fold (12 folds), 2 hours rest
2nd Fold (6 folds), 2 hours rest
3rd Fold (6 folds), 1 hour rest
Pre-shape, 1 hour rest
Divide dough into 2 equal parts
Final shape, into basket and tray, refrigerate
Day 3: Bake
這片較長，詳細講解我怎樣在家製造兩款天然酵母(酸種)麵包的各步驟
這兩個是70%水份的麵包，用料:
400g 天然酵母即酸種(100%水份即內有200g 白麵粉及200g 水)
800g 強力白麵粉
500g 水
30g 油
3.5 茶匙鹽
時間表:
第一天: 叫醒天然酵母
第二天:
開粉成麵糰，放30分鐘
第一Fold (12 folds)，放2小時
第二Fold (6 folds)，放2小時
第三Fold (6 folds)，放1小時
初步成型，放1小時
麵糰分兩等份
最後成型，入發酵籃及焗盆，入雪櫃
第三天: 焗
Video of making sourdough starter 製作天然酵母(酸種)之影片
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Original of the video here
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