酸奶吐司

 
还是放弃英文博客了。因为太费时间。每次图片处理,加上中英文博客实在是太慢。其实英文这边到后也只是记一下配方而已, 索性不用英文了。需要看配方的就请用google translate 吧。

吐司的配方是千变万化的,但是万变不离其宗:面粉,高粉,中粉,或是其他粉与高粉中粉的混合。 液体:水,牛奶。脂肪:黄油,采油。发酵粉和盐。 只要保证前面的几种原料,其他的材料都可以加,鸡蛋,果仁,酸奶,等等。

配方:两个图片中大小的吐司
中粉:5 杯
牛奶:300ml
酸奶:3 小盒
植物油:1/4 杯
盐: 1/2 茶匙
糖:2 汤匙



做法:
1.原料混合揉面到表面光滑。我用kitch aid 二档打5分钟,然后换三档再打2分钟。
2.整圆,进行第一次发酵。我是晚上打的面包,不够时间发酵了。打好之后就扔掉冰箱里隔夜发酵。第二天,拿出来,先回温一个小时,再操作。
3.发至两倍大。
3.排气,分割,滚圆,松弛15分钟。
4.面团擀成椭圆。
5.长边内折。
7.擀开,底边打薄。
8.自上而下卷起,放入烤模两边
9.发至9分满,放入预热好的烤箱。180摄氏度,30分钟。
烤好后,倒出模凉凉
White Loaf with Milk

上面的图片是以前的操作图,这次没有照过程图。

面包大概发到这个程度就可以进烤箱了。


烤面包的时候,整个屋子都是酸酸地味道。



下面是我妈妈做的九层饼。她把饼做好之后,看着自己做的饼说:这饼实在是太好看了,应该照个照片。我说,好,我帮你照。然后就有了下面的照片。

掰开数数,整整九层。也是我老爸的早餐最爱。
 


 
 
谢谢阅读

Home Oven Baked French Bread -- Baguette

我想法国人的法棍情节可能和我妈的锅盔情节差不多。在那个物质匮乏的年代,特别是饿了三天之后,能吃上一口外面焦脆,里面松软的法棍,或是厚厚实实白面 锅盔是一种多么奢侈的享受。而且法棍和锅盔的原料居然惊人的相似:面粉,水,盐。法棍用酵母发酵,锅盔用老面和碱面发酵。是啊,连面包,馍馍都吃不上的年 代到哪里找牛奶,鸡蛋,黄油和糖。象我这个吃黄桥烧饼长大的一代人很难理解法国人对法棍的热衷。也许正是因为这份狂热,搞得全世界都在跟风嚼---玻盖 (baguette)。

美国一知名大酒店以他们食堂里做的Bread Pudding 出名。这个bread pudding一定要用搁了一天的法棍切成小面包丁来做。然后打了N多个鸡蛋,整整一大桶奶油(heavy cream),数不清勺数的白糖,再加点肉桂粉,香草精。放到烤箱里烤烤。唉,,,美国人把法国人费劲做出来的经典面包又打回了原型
Home baking baguette is very doable. There is nothing more difficult than baking any other bread. It is just a little bit different process. The baguette uses the simplest ingredients ever. Flour (half all-purpose and half bread flour), salt, yeast and water. The long fermentation process develop its unique flavor. The sauna baking method creates its crunchy crust.

french bread baguette


Cut the baguette open. We can see the big bubbles and small bubbles. This unique structure was created by the different stages of the fermentation process. 

french bread baguette


The original recipe is from  The Bread Baker's Apprentice.
To make four medium loaves

 Pâte Fermentée
1 1/8  cups (5 ounces) unbleached all-purpose flour
1 1/8  cups (5 ounces) unbleached bread flour
3/4 teaspoon (.19 ounce) salt
1/2 teaspoon (.055 ounce) instant yeast
3/4  cup to 3/4 cup plus 2 tablespoons (6-7 ounces) water, at room temperature

Dough:
All Pâte Fermentée from above (3 cups 16 ounces)
1 1/4  cups (5 ounces) unbleached all-purpose flour
1 1/4  cups (5 ounces) unbleached bread flour
3/4 teaspoon (.19 ounce) salt
1/2 teaspoon (.055 ounce) instant yeast
flour for dusting


Day one
1. Mix all ingredients for Pâte Fermentée. Make a dough. Knead the dough about 5 minutes until it is not sticky. 
2. Ferment the dough for about one and half hour or until the it is 1.5 times of its original size.
3. Gently knead the dough to degas it, and return it back to the bowl. Cover it with plastic wrap and leave it in the fridge overnight. 

The second day.
4. Take out all the Pâte Fermentée one hour before make the dough. Cut it into 10 pieces. Cover with plastic wrap and let it sit for 1 hour to take off the chill.
5. Mix all the rest ingredient with the Pâte Fermentée. Knead the dough for about 10 minutes until it is smooth and not sticky. 
6. Ferment the dough at room temperature for 2 hours. If the dough doubles in size before 2 hours and have elapsed, knead the dough lightly to degas and let it rise again, covered , until it doubles from the original size. 
5. Cut the dough into 4 pieces. Shape them into long logs as baguettes. 
6. Proof at room temperature for 45 to 75 minutes, or until the loaves have grown to about 1.5 times their original size. 
7. Preheat the oven to 500 °F. Leave an additional baking pan with boiling water inside the oven.
8. Dust the baguettes with flour and score them. 
9. Transfer the baguettes to the hot oven. I bake two baguettes at a time.
10. Splash half cup of hot water onto the heating wires at the bottom of the oven. Close the oven. Wait 30 seconds and splash another half cup of hot water. Repeat after another 30 seconds. All together 3 times. Close the oven door, and 5 minutes later reduce the oven temperature to 375°F. Bake for additional 20-25 minutes.
11. When done, transfer them to a cooling rack.







french bread baguette

Anadama Bread--Molasses and Cornmeal Sandwich Bread

This bread recipe does not require any sugar. However when it is done, it tastes sweet. The corn contents lot of complicated sugar molecules. After long time soaking in the water, fermenting and baking. The complicated sugar molecules are breaking down into simple sugar, which can be tasted by our tongue. Together with molasses, it more tastes like a brown sugar bread. Since the sugar is coming from the corn, it adds another depth of flavor to the bread.

Anadama Bread--Molasses and Cornmeal Sandwich Bread


The original recipe is from  The Bread Baker's Apprentice.
To make two medium loaves
Soaker
1 cup (6 ounces) cornmeal, preferably coarse grind
1 cup (8 ounces) water, at room temperature

Dough
4.5 cups (20.25 ounces) unbleached bread flour
2 teaspoons (.22 ounces) instant yeast
1 cup (8 ounces) water, lukewarm
1.5 teaspoons (.38 ounces) salt
6 tablespoons (4 ounces) molasses
2 tablespoons (1 ounces) unsalted butter at room temperature



Anadama Bread--Molasses and Cornmeal Sandwich Bread

1. The day before make the bread. Mix cornmeal and water. Cover with plastic wrap and let it sit overnight at room temperature.
2. The next day to make the dough. Stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl. Cover the bowl with plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.
3. Add remaining flour, the salt, molasses and butter to make a dough. Knead the dough for 10 minutes. The dough should pass the windowpane test.
4. First fermentation for one and half hour or till it doubles in size.
5. Degas, separate the dough into 2 pieces. Shape the dough into loaves.
6. Covered with plastic wrap and let it rise until 85% full.
7. 350F middle rack, 30 minutes. Rotate the pan if necessary.
8. Take the bread out from the baking pan as soon as it is baked. Let it cool at least 2 hours before slicing.


Anadama Bread--Molasses and Cornmeal Sandwich Bread




Check out more bread recipes:



 

 

Cranberry Walnut Celebration Bread









Classic Challah Braided from 6 Strands





 

 

 

 

 

White Sandwich Bread Made with Milk

Cranberry Walnut Celebration Bread

 It seems everything becomes festive when added some cranberries. This is perfect Thanksgiving celebration bread. It looks stunning when comes out from the oven. It definitely adds holiday atmosphere to the dinner table.

Cranberry Walnut Celebration Bread
 The original recipe is from  The Bread Baker's Apprentice.

Ingredients: Makes 1 large braided loaf
3 cups (13.5 ounces) bread flour
3 tablespoons (1.5 ounces) granulated sugar
3/4 teaspoon (.19 ounces) salt
3.5 teaspoons (.39 ounces) instant yeast
1.5 tablespoons (.75 ounces) orange or lemon exract
2 larger (3.3 ounces) eggs
1/2 cup (4 ounces) buttermilk or any kind of milk, at room temperature
2 tablespoons (1 ounces) unsalted butter, melted
1/4 to 1/2 cup (2 to 4 ounces) of water, at room temperature
1.5 cups (9 ounces) dried sweetened cranberries
3/4 cup (3 ounces) coarsely chopped walnuts

Cranberry Walnut Celebration Bread


1. Mix everything in a mixing bow and make a soft dough.
2. Knead the dough for about 5 minutes. Add cranberries continue to knead the dough for 2 more minutes. Then add walnut, knead the dough till walnut evenly distrusted.
3. First fermentation at room temperature till double in size.
4. Transfer the dough to the counter. Divide dough into 6 pieces, 3 big pieces and 3 small pieces. Roll out all 6 pieces into strands. Braid the large strands using the 3-braid technique, and then braid the small strands in the same pattern. Then center the small braid on the larger one. Brush the entire bread with egg wash.
5. Proof at room temperature uncovered for 2 hours, until it nearly doubles in size. Brush the bread with egg wash again.
6. 325F, middle rack, bake for 25 minutes. Rotate the pan if necessary.
7. Cool the bread on a cooling rack at least an hour before severing.



Cranberry Walnut Celebration Bread
Enjoy!

Classic Challah Braided from 6 Strands

Every time I came across a recipe, the first thing I did was to see how I could adjust the recipe to. Maybe sometimes, I didn't  have all the ingredients, or I just simplified the complicated process. I don't remember even one time that I absolutely follow the recipe 100%. This is not a good way to learn how to make bread, since I am so close minded to my own cooking habit.

Last year, I purchased the book: The Bread Baker's Apprentice. It has tons of classic bread recipes including this classic challah. My plan is to make every single bread from the book. I will go extra miles to gather all the ingredients and follow all the detailed steps. This is the best way to learn. I believe after making all the classic breads, I will have the knowledge of how flour works.

So the classic challah is my first pick.

Classic Challah Braided from 6 Strands
Classic Challah Braided from 6 Strands

The classic challah uses 2 whole eggs with 2 egg yolks. The 4 yolks together give it beautiful yellow color through out the challah bread.
Classic Challah Braided from 6 Strands
Classic Challah Braided from 6 Strands


Ingredients: 2 medium size braided loaves
4 cups (18 ounces) unbleached bread flour
2 tablespoons (1 ounces) granulated sugar
1 teaspoon (.25 ounces) salt
4/3 teaspoons (.15 ounces) instant yeast
2 tablespoons (1 ounces) vegetable oil
2 large (3.3 ounces) eggs, slightly beaten
2 large (1.25 ounces) egg yolks, slightly beaten
3/4 cup plus 2 tablespoon to 9/8 cups ( 7-9 ounces) water at room temperature
2 egg whites, whisked until frothy, for egg wash
sesame or poppy seeds for garnish

Classic Challah Braided from 6 Strands


1. Stir together the flour, sugar, salt and yeast in a mixing bowl. In a separate bowl, whisk together the oil, eggs and yolks and 3/4 cup plus 2 tablespoons water. Pour the egg mixture into the flour mixture. Mix all the ingredients and form a ball with a spoon. Add water if needed.

2. Knead the dough for about 10 minutes on a flour dusted counter. Add flour if needed to make a soft , supple, but not sticky dough. The dough should pass the windowpane test.

3. Form the dough into rough shape, coat the dough with oil, and let it ferment for an hour.

4. Degas the dough, and reform it into a ball, ferment for an additional hour. It should be at least 1.5 times its original size.

5. Remove the dough from the bowl and divide it into 2 equal pieces, and further divide each piece into 6 pieces in order to make two 6-strand loaves. Round up each piece, and let them rest on the counter for 10 minutes.

6. Roll out the pieces into strands. Then braid them using the 6-braid method. The best way to learn how to braid is the video, check out the YouTube. After watching many videos, this is my favorite tutorial. Looks like it is demonstrated by a pastry chef.

http://www.youtube.com/watch?v=1DXi-MzBqgk

7. Proof at the room temperature for 60-75 minutes, or until the dough has grown to 1.5 times its original size.
8. Preheat the oven to 350F. Brush with egg wash and  sprinkle sesame seeds on top.
9. Bake for 30 minutes.
10. When done, transfer the bread to a rack, and cool for at least 1 hour before slicing.



Classic Challah Braided from 6 Strands
Classic Challah Braided from 6 Strands
Thanks for visiting, enjoy!