我们最好的酸面包食谱是终极指南!易于遵循的说明,可打印清单和分步视频可帮助您掌握浓郁的风味,耐嚼的外壳和完美的质地。

酸面包食谱

Ready to get your hands dirty? Making homemade sourdough bread is one of the most satisfying, transformative things you can do. It’s tastier, healthier, and cheaper than any bread you’ll buy at the supermarket. As two professional home cooks with previous careers in business writing, Alex and I leveraged our skills for making complex processes simple and created our best recipe: the简化的酸面包指南。It has easy to understand steps, a video, and a printable清单为了确保您能够掌握该过程。继续阅读我们的酸面包食谱!

Related:How to Make Your Own Sourdough Starter|如何喂您的酸面团起动器

我们的主视频:酸面包食谱

在此视频中,Alex向您展示了有关此酸面包食谱所需的一切!由于大量的面包是通过观看来学习的,因此该视频对于理解如何制作酸面包至关重要。

继续阅读更多有关酸面团起动器,必要工具和我们的酸面包食谱的信息!

如果您遇到了酸面团工作的问题,请查看我们的酸面包常问问题对于我们所有的故障排除技巧!

我们的“非常简单”的酸面包食谱

这个酸面包食谱是多年的。在过去的两年中,我和亚历克斯每周都在制作酸面包。在那个时候,我们了解到制作酸面包是一个涉及的过程。但是我们也很热情做饭很简单。我们想简化该过程,以便地球上的每个人都可以学习如何制作酸面包。我们着手做最好的酸味面包食谱- 也就是说,最重复,最容易遵循世界上的食谱。我们的说明很容易遵循,并配有可打印清单和逐步视频。

所以这里是:我们简化的酸面包食谱!这是我们对面团的原始景象,尽管它受到了tartineBOB体育平台正规食谱和完美的面包。我们完美的酸面包?它具有耐嚼的外壳,浓郁的味道,并且在面包上刚有足够的孔有趣,但仍然坚持花生酱。我们的酸面包食谱是适合零食,三明治和汤食用的理想日常面包。Ready to dive in?Before you start, read this post in detail so you understand the necessary tools and concepts! And if you have any questions, let us know in the comments below.

我们希望看到您的面包!利用#PrettySimpleSourdough在社交媒体上分享。

开放面包屑酸面包片

制作酸面包:概述

Making sourdough bread is a process that spans across 3 days. Here’s an outline of the tasks and approximate active time for how to make sourdough bread:

Day 1 Evening 喂食起动器(5分钟活跃时间)
Day 2 Make bread and proof overnight (5 hours active time)
Day 3 Bake (1 hour active time)

是什么使它简化了?尽管它跨越了三天,但我们试图在保持酸面包过程的完整性的同时简化。我们的说明经过深思熟虑,易于遵循,甚至记忆!使用蒸汽烹饪面包的传统方法很难在家中创建,因此我们的食谱使用荷兰烤箱。最重要的是,我们创建了一个自定义视频系列和可打印的清单,以免您错过一步。最难的部分是等待面包冷却!让我们开始使用制作此酸面包食谱所需的工具。

Intimidated?从我们的简单和easy artisan Dutch oven breadfirst.

美丽的面包酸面包面包

酸面包:您需要什么

Making sourdough requires some special equipment to get the job done. Here’s a list of the required tools. We’ve linked to the exact tools that we use, but you can use whatever suits you!

此酸面包食谱所需的工具

  1. 大荷兰烤箱烤面包
  2. 活跃的酸味入门者:这是如何做到的或者在这里买一个
  3. 塑料袋进行校对(每次制作面包时都重复使用)
  4. 500克椭圆形班奈顿校对篮where the dough has its final rest
  5. 厨房秤用于测量
  6. Our printable酸面包清单
  7. 羊皮纸
  8. 板凳刮刀用于塑造面团
  9. 面团搅拌快速轻松地搅拌面团混合物(可选)
  10. 或者sharp knife for scoring the bread
  11. Oven gloves为了轻松从烤箱中取出面包(可选)

Related:12个简单的荷兰烤箱食谱

酸面包所需的材料

哪些面粉用于酸面包?

您可以用许多不同类型的面粉制作酸面包。对于我们的酸面包食谱,我们使用了通用面粉(用于质地),面包粉(强度)和全麦面粉(用于风味)的混合物。我们发现这种混合物使得中等开放的面包屑 - 在酸面团中的那些美丽的孔,耐嚼的外壳和浓郁的味道。就个人而言,我们将亚瑟王品牌有机面粉用于所有三种面粉。在测试许多不同的面粉时,我们发现它具有酸面包食谱的最佳和最一致的效果。(其他一些针对浓密面包制成的面粉品牌。)

sliced sourdough bread with crispy crust

校对酸面包

那么,什么是证明?Proofing当您添加酵母后,让面包面团休息以升高。在此食谱中,有多个步骤涉及校对,有些在室温下,有些在温暖的区域中。最佳的温暖面包抗面包温度是多少?为了获得最佳效果,您的酸面包耐热温度应在80°F至90°F之间。

The recipe below calls for setting up a warm校对区where the bread can sit at this temperature. If you have it, use the proofing setting on your oven for this step. Other options: you can turn on the oven to preheat for about 1 minute and then turn it off before you place the dough in the oven. Or, you can pour a few cups of boiling water into the oven beneath your bowl to raise the temperature.无论如何,在校对面包时,请注意不要出于任何其他原因而意外打开烤箱!(我们以前已经发生过这种情况,这并不漂亮!)

班顿顿的酸面包

什么是班纳顿?

对于我们的酸面包食谱中的最终校对阶段,面包在一个名为A的篮子里进行证明banneton。The banneton helps to shape the bread and also makes for those lovely decorative lines on the top of the bread. To ensure the bread doesn’t stick to the banneton, the inside is coated with a mix of ½ cup all purpose flour and ½ cup rice flour, a tip we learned from the Tartine cookbook. We keep a container full of this mix on hand for baking days.

When it’s not in use, you can store the banneton at room temperature. There’s no need to clean the banneton; simply let it dry out after baking. After every few bakes, we scrape out any excess flour with a spoon so that you can still get those nice decorative lines in the top of the dough.

酸面团在罐子里用面粉

喂养和维护酸面团起动器

Sourdough bread is a naturally leavened bread, meaning that instead of using active dry yeast to rise, it uses a sourdough starter! The first step in our sourdough bread recipe is to feed the sourdough starter. The night before you decide to make bread, feed the sourdough starter following the instructions in the recipe below. Learning how to care for your starter is an important part of this sourdough bread recipe. To learn about how to feed your sourdough starter, see our post and video about如何喂酸味的起动器

如果您还没有酸面团起动器,则可以学习如何在家中制作酸面团起动器。这真的很简单。查看我们的帖子如何制作酸味的起动器 - 稀薄的空气!Or even easier, just buy a sourdough starter online:购买酸面团起动器

贝克的百分比是多少?

如果您已经阅读了酸面包,则可能听说过“贝克的百分比”或“水合水平”一词。与面粉的量相比,这些术语指的是食谱中的水量。这个酸面包食谱是高水合作用的面包。贝克的这种面包的百分比为78%的水合(350克水 / 450克面粉)。

开放面包面包面包

如何存放自制面包

烘烤自制面包后,最好在48小时内食用。我们在室温下将其包裹在布上。您可以使用干净的洗碗巾;或者,制作了一个特殊的面包袋,以便用大型餐巾纸储存。如果您认为自己不会在48小时内吃整个面包,那么您可以冻结任何您不会吃的东西!让酸面包完全冷却至室温,然后将其切成薄片,然后将其放入密封的袋子或容器中。

酸面包清单

打印able checklist for sourdough bread

最后一件事:随着多年来我们磨练这个食谱的过程,我们发现制作酸面包最困难的部分在跟踪我们正在采取哪个步骤!为了解决这个问题,我们创建了此易于遵循的可打印清单这样您就不会错过任何节拍。填充圆圈还为每个步骤增添了满意!您可以将清单重复使用五次 - 在打印新的清单后,您就可以了。

Are you ready?If you’ve made it this far, you’re ready to learn how to make homemade sourdough bread. See the master recipe below—and don’t forget that可打印呢在评论中让我们知道任何问题。烘烤快乐!

相关文章

这篇文章是我们有关如何在家制造酸面团的系列中的三篇文章之一:

最好的酸面包食谱
最好的酸面包食谱|如何制作酸面包| sourdough bread recipe with starter
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酸面团起动器| sourdough bread recipe | how to make sourdough starter | how to make sourdough bread | is sourdough bread healthy | sourdough bread recipe with starter | sourdough bread proofing temperature | how to store homemade bread | naturally leavened bread

酸面包食谱(带视频!)


  • Author:SonjaOverhiser
  • 准备时间:6个小时
  • Cook Time:40分钟
  • 总时间:6个小时40分钟
  • 屈服:10slices1X

Description

This sourdough bread recipe is the ultimate guide to making your own sourdough bread! You’ll be amazed by the tangy flavor, beautiful chewy crust, and perfect texture. And don’t forget the可打印清单呢Also, see our常问问题if you are having any problems.


原料

规模
  • 200克多用途面粉
  • 200克面粉
  • 50克whole wheat flour
  • 350克purified water, room temperature
  • 80 grams活跃的酸面团起动器(自己做或者在这里买一个
  • 10克犹太盐
  • 50/50blend of rice flour and all purpose flour, for dusting the banneton

Instructions

第1天:准备起动器

在第一天,您将在准备面团前一天晚上喂酸味的起动器。

Feed the starter:Remove the active starter from the refrigerator around 9:00 pm. Discard all but 1 tablespoon of the starter.加入50克纯净的水和50克所有目的面粉。搅拌,盖上盖子,然后在室温下过夜。入门者应该起泡,第二天上午9:00至11:00之间的大小翻了一番。(有关喂食您的入门者的更多信息如何喂酸味的起动器

打印可打印清单打印出我们的酸面包清单,明天准备面团时使用!

第2天:准备面团

在第2天,您将制作并证明面团。这是最密集的日子。整个过程大约需要5个小时。步骤编号对应于可打印清单;确保已打印并准备好!

1混合面粉和水;在房间温度休息1小时(“ Autolose”):在一个小的搅拌碗中,将通用面粉,面包粉和全麦面粉与纯净水混合在一起。用勺子或面团搅拌搅拌,直到将所有干粉都掺入腐烂的面团中为止。用保鲜膜盖住碗,或将碗放入一个大Ziploc袋中,然后放置室温。设置计时器1小时。

2a Prepare the proofing area:在开始下一步之前,请准备一个温暖的区域以进​​行验证。为了获得最佳效果,验证应位于80°至90°度之间的温暖位置。(有关创建校对区域的更多信息,请参见上面的“校对酸面包”。)

2B在起动器中搅拌并证明30分钟:将起动器加入面团中,搅拌直至松散地掺入;它不需要完全搅拌。盖上碗并将其放在温暖的区域以进​​行验证。将计时器设置30分钟。观看视频instructions for about folding for the next few steps.

3Add salt, mix with your hands, and proof for 30 minutes:Add the kosher salt evenly across the dough and mix the dough with your hands until the salt is incorporated.请参阅上面的视频观看如何混合面团。将覆盖的面团退回校对区,并将计时器设置30分钟。

4倍和证明30分钟:折叠面团:Wi湿手,提高面团的一侧up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down.请参阅上面的视频观看如何折叠面团。将覆盖的面团退回校对区,并将计时器设置30分钟。

5倍和证明45分钟:以与步骤4相同的方式再次折叠面团,尽可能包裹面团,而无需撕裂面团。将覆盖的面团放回温暖的区域,并将计时器设置45分钟。

6轻轻折叠并证明1小时30分钟:以与步骤4相同的方式轻轻折叠面团,请注意不要在面团中放置积聚的空气。将覆盖的面团返回温暖的区域,并将计时器设置1小时30分钟。在开始步骤7之前,观看视频有关预塑形和成型面团的说明。

7预塑形面团,在室温下休息30分钟:此时,面团应在顶部出现气泡,并在摇动时摆动。(如果还没有准备就绪,请再进行几分钟的证明;定时可能会根据您的校能温度和起动器的变化而有所不同。)Turn the dough onto an unfloured countertop. Lightly flour the top of the dough and then use a bench scraper to gently scrape the dough into a ball, creating tension on top. Do not go so far that you tear the dough. Place an inverted bowl over the top of the dough. Set a timer and rest the dough for 30 minutes.

8 Shape the dough, place it in the banneton, and rest for 30 minutes at room temp:Prepare the banneton by rubbing the 50/50 rice flour mixture into all of the grooves of the banneton. Remove the bowl from over the dough; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Rub a little more flour onto the top of the dough so that it isn’t tacky. Gently flip the dough into the banneton and pinch off the bottom seam. Place the banneton into the proofing bag and set timer for 30 minutes.

9 Refrigerate overnight:将Banneton放在袋子里,冷藏直到第二天早上。

第3天:烤面团

10预热荷兰烤箱T 515°F30分钟:第二天早上,将覆盖的荷兰烤箱放在烤箱的中心架上。预热至515°F至少30分钟。如果您的烤箱仅达到500°F,则食谱仍然可以正常工作,但是您不会从面包中升起那么多。

11在羊皮纸,得分和烘烤17分钟的荷兰烤箱中:

  • 预热后,将一张羊皮纸切成您的班奈顿的宽度。从冰箱中取下班顿顿,然后稍微向后拉,以从班尼顿释放它。轻轻地将Banneton倒入羊皮纸上,然后将您的手伸入篮子,将其从Banneton释放。尽量不要使面团放气。
  • 使用la脚或锋利的刀,在面团顶部以角度切成浅缝隙。您还可以添加其他小浅切口进行装饰。
  • As quickly as possible, remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.

12Place the bread on the oven rack, reduce to 400°F and bake for 23 minutes:17分钟后,将烤箱温度降低至400°F。取出荷兰烤箱,小心地取出面包,然后将面包直接放在烤箱架上。再烘烤23分钟。将面包从烤箱中取出,并在冷却架上冷却至少45分钟。After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze wrapped in foil in a plastic bag for several months.

  • 类别:面包
  • Method:
  • Cuisine:法语

关键字:自制酸面包, Homemade Bread, How to Make Sourdough Bread, Best Sourdough Bread, Easy Sourdough Bread, Homemade Artisan Bread

Last updated: July 1, 2019

关于作者

Sonja&Alex

认识Sonja和Alex Overhiser:夫妻。专家家庭厨师。您需要一次又一次地制作食谱的作者。

发表评论

食谱等级

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435条评论

  1. I am so excited to try this! I recently decided I wanted to learn to bake sourdough this fall/winter and checked out several books from the library which seem rather overwhelming. This seems straightforward and easy to try!

      1. This is awesome. You answered all of my questions, and made the whole process less intimidating. I was sort of resisting getting started, it felt like I was taking on another pet.

        1. Unfortunately not, it will continue to rise and eventually over-proof.

          1. 冰箱中有最多的小时数吗?例如,如果下午2点进行,第二天早上8点可以烘烤吗?

          2. 那应该很好!只需尝试将其留下不到24小时即可。

        1. 抱歉,此食谱需要非常具体的数量!对于我们的酸面团方法,杯子导致了太多的变量。

    1. 嗨,亚历克斯,

      感谢您的出色食谱。该视频非常容易遵循,我对我的第一个酸面包感到非常满意。唯一的事情是,开放的面包屑似乎具有闪亮的软糖胶质化外观。您是否可以建议我如何避免这种情况?

      1. 你好!光泽来自面包粉中的蛋白质。您可以尝试稍微调整比率!

        1. 嗨,亚历克斯!无法弄清楚如何发表原始评论,所以我只是在回复您的答复:)喜欢尝试您的食谱 - 在过去的几天里,我已经制作了几条面包。它们看起来还不错,味道很好,但是最后一个有点咸。知道为什么吗?我准确地遵循了指示。谢谢!

          1. 你好!我从来没有这个问题。我想知道您是否很难拿起低(10 g)含犹太盐的含量,而且不是很准确。如果是这种情况,您只能做1 1/2茶匙犹太盐。

          2. 嗨,我把最后一条面包用餐盐制作了,因为我用完了犹太洁食,而我的盐却变得更咸,您使用了什么盐?

    2. hi
      i tried using less water and my dough is still crazy sticky!!
      由于没有全麦,我使用了250克AP粉和250个BF。我用了300克H2O,仍然粘!!!
      help!

      1. Sticky is good! When doing the folds, just make sure your hands are wet and move quickly.

    3. 谢谢!自观看您的视频和使用清单以来,我已经成功多次。这有很大帮助。我还用剩下的入门制作了酸面包饼干。

  2. 这是一篇很棒的文章,我今天正在尝试面包!我有一个问题 - 可以在某些上升时间上更长的时间 - 在面团折叠之后和最后一夜升起之前的时间更长吗?

    1. 你好!Yes, 15 minutes here or there doesn’t effect things too much ? if you need more time for one step, you can do a room temperature rise so that it moves slower as well.

      1. My first try resulted in a loaf not so pretty as it stuck to the banneton. My round banneton is too large (10”) and so the loaf was not very high. I will flour the top of formed loaf more next time. I’ve ordered a smaller banneton, too. I’ll keep trying. It’s also very shiny on top.

  3. 在第6步中,我的面团似乎比视频湿得多,我什至无法将其从碗中抬出来塑造。恐怕将其放在班尼顿(Banneton)中时,它会粘得太多。不知道该怎么办。

    1. 你好!You can always add a bit of extra flour during the final shaping if the dough turns on wet. I hope it worked out!

      1. 我的第一批面包遇到了这个问题,因此将其扔掉,并在下一个小面包中减少了一点点(339G)。这是完美的。也许海拔是一个因素?无论如何,我从那以后成功完成了几次。我是酸面团的新手,真的很喜欢这种方法。您使它变得如此简单,并且很高兴看到;)

    2. 是的,我认为即使对于出色的面包师来说,水合水平近80%也很高。我建议将其缩短到70%-72%,这将带来良好的结果,并且更容易处理。(启动器的310克水 + 40g水) / 490总面粉= 71%水合。

  4. My bread came out really good. I have had a starter for a while, and have been making sourdough bread for a while, but my recipe didn’t have as many steps as yours and I think your process improved the texture of the bread. I was thinking it may not have risen enough – there are holes, but not as much as in your photo. I did have the issue with it being too loose and sticky, so I think next time I will add more flour as you suggested above. Thank you for this, and for the very helpful video!

    1. I’m glad it worked out! The size of the holes can be greatly influenced by how gentle you are with the folds. I get a little more comfortable each time I make it!

  5. 谢谢亚历克斯,我将继续处理这个面包食谱。感谢您所有的详细说明,视频以​​及您回答我的问题!

    1. 我们将面包包裹在柜台上的干净盘子毛巾中长达2天。否则,您可以冻结直到使用它!

  6. I think the hydration of this recipe is more like 79.6%, since you are adding 80g of starter at 100% hydration. That makes your water to flour ratio 390g/490g (79.59%).

    期待下周末尝试这个食谱!我非常感谢此处提供的细节水平。

  7. If I do not have whole wheat flour on hand, can I just increase amount of bread flour or all-purpose flour? Also why is rice flour and not all-purpose flour needed for dusting the banneton ?
    I’m new to baking sourdough.

    1. 你好!如果需要,您可以将更多的AP面粉用于全麦。为了将汉顿粉粉尘,米粉几乎像“不粘”表面。标准面粉会变得有点软糖,更有可能使面包粘在篮子上。

    2. 我没有班尼顿,所以我在带有面粉茶巾的玻璃碗里做了最后的证明。效果很好,我的面包变得完美。感谢您在视频中的明确步骤,确实有所帮助!

    1. 棒极了!我通常只是在同一天(单独的)与加倍的同一天制作两个面包。让我知道您是否尝试过!

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