c**********n 发帖数: 516 | 1 每次做的粗粮面包好像石头能砸死狗,外边那层硬壳大概有2毫米厚,
里面还挺好的。 请问我应该怎样做才能让他像卖的那样外面软软的呢?
我用的材料:
1/2 cup unbleached white flour
3 cup organic stone ground whole wheat flour/whole corn flour
1 cup organic wheat bran
1/2 cup organic wheat germ raw
2 tablespoon vital gluten
2 tablespoon active yeast powder
1/2 cup lecithin granules
some spice powder of my own choice
谢谢了阿 |
r********e 发帖数: 1686 | 2 好fancy专业的用料,lz应该做面包达人吧?
为啥没有水的用量呐? 你的粗粮好多啊,所以面包肯定干,而且你仅仅写原料没有写
发酵过程也不好说原因的。
一般这么多粗粮面包老美都用sourdough starter做,不过相当费劲,做出来了外壳也
是硬的,但是里面讲究了。
用yeast的话最好缓慢发酵,面包出来内部texture会比较松软不易老化。
可以做简单的日式,台式软粗粮面包,就面粉加少量粗粮,大量水,并且中种发酵,肯
定外壳松软的,但是达不到lz想要的粗粮比例。 |
h*d 发帖数: 19309 | 3 用啥烤的?
【在 c**********n 的大作中提到】 : 每次做的粗粮面包好像石头能砸死狗,外边那层硬壳大概有2毫米厚, : 里面还挺好的。 请问我应该怎样做才能让他像卖的那样外面软软的呢? : 我用的材料: : 1/2 cup unbleached white flour : 3 cup organic stone ground whole wheat flour/whole corn flour : 1 cup organic wheat bran : 1/2 cup organic wheat germ raw : 2 tablespoon vital gluten : 2 tablespoon active yeast powder : 1/2 cup lecithin granules
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c**********n 发帖数: 516 | 4 Lol, this is by no means professional. Actually I was trying to use up
whatever I have in the pantry, so I scooped a little bit of anything that I
thought relevant. I bought the ingredients some time back following the
ingredient list of sprouted grain breads, which taste
really good and healthy.
I have studied recipes and tried so many times
to make something like the sprouted grain bread sold in whole foods, but
have never succeeded. Sprouted grain bread consists of exclusively whole
flour
【在 r********e 的大作中提到】 : 好fancy专业的用料,lz应该做面包达人吧? : 为啥没有水的用量呐? 你的粗粮好多啊,所以面包肯定干,而且你仅仅写原料没有写 : 发酵过程也不好说原因的。 : 一般这么多粗粮面包老美都用sourdough starter做,不过相当费劲,做出来了外壳也 : 是硬的,但是里面讲究了。 : 用yeast的话最好缓慢发酵,面包出来内部texture会比较松软不易老化。 : 可以做简单的日式,台式软粗粮面包,就面粉加少量粗粮,大量水,并且中种发酵,肯 : 定外壳松软的,但是达不到lz想要的粗粮比例。
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c**********n 发帖数: 516 | 5 nothing fancy, just the normal oven in the kitchen, 450F.
Perhaps I should bake a longer duration at a lower temperature?
【在 h*d 的大作中提到】 : 用啥烤的?
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