'愛上做面包' 的作者, 德永久美子称它为英国面包, 也许是因为烤好的土司有一层香脆的外皮吧, 就像一般的欧式面包, 有如 Farmhouse White Loaf。我非常喜欢欧式country-style面包, 由其是法国面包。可是我还没找到勇气在家里制作! 为了让这个土司看起来有多一份乡村风味,我在第二次发酵前撒上少许面粉(有一点画蛇添足hor?!)。
As a follow-up to my previous attempts on making plain crusty bread rolls, I made another loaf from the same cookbook. This 'English Bread' has got a nice crisp crust while the crumbs is soft, almost similar to a farmhouse white loaf. Although it is not called for in the recipe, I dusted the surface with some flour to give it a rustic look :)
使用双手揉面团的好处是能感觉面团的湿度,太干就加一点点水,太湿就撒点面粉。感觉上这面团还蛮容易搓揉,不怎么黏手,可能是我用另一个牌子的面粉吧?? 还是它的油份很低?? 这个Gold Medal, Better for Bread Flour,似乎有比较高的'吸水力',它的蛋白质含量也比较高, 所以产生的筋度也比较大,做出来的面包具有弹性与嚼感,很适合烤欧式面包。所以说angmo面包还是用angmo面粉比较好?! 虽然这个牌子的价格表面上看起来似乎较昂贵,可是它是两公斤装,算算看其实贵不到那里去。
Whenever I have the time to spare, I will prefer to knead the dough by hand. This way, I will be able to get a feel of the texture, whether the dough is too wet or too dry. Some recipes will yield very wet and sticky doughs whiles others will give tougher, tenser ones. By having a feel of the texture while kneading, I will be able to co-relate it with the finished loaf, and hence, provide a better review of the recipe.
I wonder whether it was the type of flour I had used, this dough was rather easy to knead as it hardly sticked to the work surface. For this loaf, I used Gold Medal's Better for Bread Flour, which is a stronger flour with a higher protein level. It is only slightly more expensive than the usual brand I use, but I believe it gives a better flavour to the bread, and I would think it is very suitable for making rustic, country-style type of bread.
面包在炉里还没烤好就传来一阵阵熟悉的面包香, 不是那种香浓的奶油香,而是发自面粉和酵母的一股淡淡的酒香,闻起来真会另人感到很温馨很幸福 ;)
There is nothing more delightful than to have a kitchen filled with a wonderful aroma of freshly homemade bread baking in the oven ;)
烤好的土司外层香脆,里边却是松软的。因为用本色(unbleached)面粉的关系,面包也和面粉一样有点泛黄。它的口感会比较扎实, 有弹性, 没有软式面包'拉丝'般的柔软, 有点类似欧美面包却又没那么有嚼劲。
I like how the bread turned out...with a lovely crusty crust while the inside remain soft. The crumb has got a nice texture, not cottony soft and yet not overly dense or heavy.
吃之前放进面包烘烤机, 烤一烤, 涂上牛油或果酱, 再配上一杯热腾腾的浓咖啡就是一顿丰富的早餐! 还是那句老话...简单就是一种幸福。
My all time favourite breakfast...a cup of freshly brewed coffee, along with a slice of toasted bread :)
又: 这是第二次尝试用中文书写, 文笔钝拙, 用了好多照片, 就像平时用英文书写一样, 整编文章有如儿子的看图作文, 哈哈哈 ;')
(makes one 7.5"x4"x4" loaf)
300g bread flour
1 teaspoon instant yeast
1 tablespoon caster sugar
1 teaspoon salt
30ml (2 tablespoons) milk
180ml lukewarm water (about 30 degC)
10g butter, soften at room temperature
- Mix milk and water.
- Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl.
- Add in milk mixture. Mix the ingredients with hand and slowly form into a dough.
- Transfer dough to a lightly floured work surface. Knead until the dough no longer sticks to your hand, becomes smooth and elastic. This should take about 20 mins. Do the window pane test: pinch a small piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart. Wrap the butter in the dough and continue to knead until the butter fully incorporates into the dough.
- Place dough in a lightly greased (with vegetable oil) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
- Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Smooth into round, cover with a damp cloth or cling wrap and let it rise for another 20mins.
- Divide dough into 2 equal portions, about 265g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 15 - 20mins.
- On a lightly floured work surface, flatten each dough into a round disc, roll the dough from the centre to the edges until the diameter is about 9". Flip the dough over. Fold the dough 1/3 from the left side towards the centre. Fold over 1/3 from the right side, to form a long rectangle (about 9" x 3"). Starting from the shorter end roll up swiss-roll style. Pinch and seal the seams. Place the two doughs, seam side down, in a well greased pullman tin. (See illustrations below). Dust the surface of the dough with some flour (optional). Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40 ~ 50mins, or until double in size, or when the dough has almost reached the rim of the tin.
- Bake in pre-heated oven at 190 - 200 deg C for 30-35 mins or until golden brown. Remove from oven, unmold immediately and let cool completely before slicing.