No Knead Sourdough Focaccia Bread Recipe免揉天然酵种佛卡夏食谱|香脆嚼劲大气孔Crunchy Chewy Bubbly Crumbs ♦酸种欧包食谱|天然酵母面包Sourdough Bread Recipe: https://youtu.be/QQf86MCsoFI?si=d5EuPjaZnwBqnwxt ♦自制披萨饼皮食谱Pizza Dough from Scratch Recipe: https://youtu.be/li3gH70yFu8?si=DmAAS2gJDfgFB9g4 ♦两款自制披萨酱料|夏威夷鸡披萨食谱 |2 ways Homemade Pizza Sauce| Hawaiian Chicken Pizza Recipe: https://youtu.be/r8qldiB_5BE?si=N8Aqwqqxw5ym5xNd ♦面包食谱Bread Playlist: https://youtube.com/playlist?list=PL-z50Pxpx9Q3R9ihbjPFK1E6INlLb65ya ♦Facebook Page: https://www.facebook.com/iwen777 ♦Instagram ID: iwen777 ♦烤箱Electrolux 72L Built-in Oven 网购链接Shopee Links: https://s.shopee.com.my/9UoRJw0cxZ?share_channel_code=1 ♦高筋面粉Bread Flour Premium Unbleached 网购链接Shopee Links: https://s.shopee.com.my/9zp0JsiMIn?share_channel_code=1 ♦纯橄榄油Pure Olive Oil 网购链接Shopee Links: https://s.shopee.com.my/7pkVk7gcYM?share_channel_code=1 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 一起来做免揉"天然酵种佛卡夏”，意大利面包，经典底部香脆内部嚼劲充满大气孔，结合欧包和披萨口感。采用了自己培育的天然酵母来制作，而且是个无糖，无蛋，无奶食谱，充满饱腹感，健康又好吃。不需要揉面，一开始只需混合即可，反而选择用足够休息时间和拉伸折叠方式来拉出光面。冰箱冷却隔夜发酵，帮助面团建立蜂窝状气泡，自然分解面粉的糖分，提升麦香风味。整个制作过程最喜欢就是最后的面团搓洞环节，看着那一颗颗可爱圆鼓鼓的大气泡，超解压疗愈。新鲜出炉的佛卡夏，外皮黄金酥脆，切面内部结构有不同大小的气孔，回弹力很好。佛卡夏麦香十足，搭配顶部的纯橄榄油，酸甜樱桃番茄和咸香马铃薯，脆口有嚼劲，好好吃。 收藏方式：烤好放温立刻吃，口感最佳。之后吃前重烤，烤面包机中火3分钟。彻底凉透，收在密封塑料带，(由于顶部有馅料) 室温可存留2天。要保存更久，冰库冷冻，吃前解冻重烤。 Let’s make No Knead "Sourdough Focaccia", Italian Bread, signature crunchy crust chewy bubbly interior, combination of sourdough and pizza texture. It’s made using self-cultivated Natural Yeast/Sourdough Starter, no sugar, no eggs, no milk recipe, stay full for long, healthy and yummy. No long tiring hand kneading process needed, only combined at start will do. Instead, choose to use enough rest time, stretch and fold method to pull out smooth surface. Overnight proofing in fridge helps the dough build up honeycomb bubbles, naturally break down flour’s glucose content, enhance wheat aroma. My favorite among entire making process is last dough dimple part, watching those cute puffy bubbles, super stress relief and therapeutic. Freshly baked sourdough focaccia, golden crunchy crust, with different sizes open crumbs cross section, rebound easily. Focaccia’s fragrant aroma, topped with Pure Olive Oil, tangy sweet cherry tomato, savory potato, crunchy and chewy, so yummy. Storage Method: Best eaten warm. Afterwards, reheat before eating with toaster medium heat for 3 minutes. Let cool thoroughly keep in airtight plastic bag/zip lock bag at room temperature for 2days (due to toppings above). To keep longer, freeze in freezer. Thaw and reheat before eating. ♦Ingredients 食材 =11’inch Round Mould 圆模具= =Dough面团= 250g Water 水 7g Salt 盐 10g Olive Oil 橄榄油 70g Sourdough Starter酸种/天然酵母 280g Bread Flour/High Protein Flour 高筋面粉 70g All Purpose Flour普通中筋面粉 =Toppings 装饰= Olive Oil 橄榄油 8pcs Cherry Tomato 樱桃番茄 1pc Small Potato 小马铃薯 ½tsp Salt 盐 ¼tsp Parsley 荷兰芹 =Time just guideline, judge by dough, not clock= 9.00am = Feed Starter 1:1:1, Rise to Peak about 4hours, 28C 1.00pm = Mix all dough ingredients 1.25pm = Rest 30min 1.55pm = 1st Stretch & Fold, rest 30min 2.30pm = 2nd Stretch & Fold, rest 60min 3.35pm = 1st Coil Fold, rest 60min 4.40pm = 2nd Coil Fold, rest 2hours-2.5hours (Total proofing since added starter 5hrs-5.5hrs, 28C) 6.40pm = Cover well, cold retard dough in normal fridge (2C-4C) overnight 12-16hours =Next Day= 8.00am = Preheat oven (Top Bottom Heat) 230C for45-60min, 4th Rack: upside down baking tray/pizza stone. Take out dough, flip dough into round mould, thaw 15-20minutes 8.20am = Gently spread dough to fill mould, proof 1hour-1.5hours till puff and almost double in size 9.20am = Drizzle with olive oil, dimple dough, add toppings. Pop into oven, spray water, bake at Preheated Oven 230C: 20-25min (Top Bottom Heat, No Fan Force, 4th Rack) =时间只是建议，看面团判断，不是时间= 9.00am = 喂养酸种1:1:1，发到顶点约 4 小时，28C 1.00pm = 混合面团全部材料 1.25pm = 休息 30 分钟 1.55pm = 第一次拉伸折叠，休息 30 分钟 2.30pm = 第二次拉伸折叠，休息 60 分钟 3.35pm = 第一次盘卷折叠，休息 60 分钟 4.40pm = 第二次盘卷折叠，休息 2小时-2.5小时（从加酸种起，总共发酵5小时-5.5 小时, 28C） 6.40pm =盖好，普通冰箱 (2C-4C) 隔夜冷藏12-16 小时 =隔天= 8.00am = 预热烤箱(上下火)230C: 45-60 分钟，中下层: 倒扣烤盘/石板。取出面团，倒扣面团至圆模具，解冻15-20分钟 8.20am = 轻盈拉面团填满模具，醒面1小时-1.5小时至膨胀/差不多双倍大 9.20am = 撒橄榄油，搓洞，加装饰。放进烤箱，喷水雾，烤 预热烤箱230C: 20-25 分钟 (上下火, 不开旋风，第四层烤) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love #免揉天然酵种佛卡夏食谱 #佛卡夏 #酵种佛卡夏 #香脆嚼劲佛卡夏 #大气孔佛卡夏 #马铃薯佛卡夏 #樱桃番茄佛卡夏#欧包 #酸种面包 #天然酵母面包 #培育天然酵母 #满满蜂窝状 #无柔面包 #无糖无蛋无奶面包 #健康面包 #NoKneadSourdoughFocacciaRecipe #Focaccia #SourdoughFocaccia #CrunchyChewyFocaccia #BubblyCrumbsFocaccia #PotatoFocaccia #CherryTomatoFocaccia #Sourdough #SourdoughBread #NaturalYeastBread #CultivateSourdoughStarter #OpenCrumbs #HoneycombCrumbs #NoMachineBread #NoSugarNoEggNoMilkBread #HealthyBread iwen baking 更多视频／文章……
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