Sourdough Bread - is it really worth the effort?
Summary
TLDR在这段视频中,我们进行了一场实验,比较了三种不同的面包制作过程:使用干酵母的快速面包、温和的酸面团面包和非常酸的酸面团面包。通过使用相同的面粉、水、盐和不同的发酵剂,我们探讨了每种方法的便利性和最终面包的口感。实验结果显示,尽管酸面团面包制作过程较为繁琐,但其独特的风味和质地使其值得尝试。视频还分享了烘焙技巧和面包内部结构的比较,为观众提供了关于如何选择适合自己口味的面包的见解。
Takeaways
- 🍞 视频中对比了三种不同的面团:酵母面团、轻度酸面团和非常酸的酸面团。
- 👨🍳 酵母面团制作简单,只需加入少量干酵母即可。
- 🍂 酸面团需要持续照料和喂养,维护起来较为麻烦。
- 🕒 酵母面团通常在一小时内就可以准备好,而酸面团则需要更长的时间。
- 🌡️ 面团在室温下静置两小时,有助于酵母面团变得更加蓬松,烘烤时上色更好。
- 🥣 使用不同的酸面团启动剂(液体和固体)会影响面包的酸度和口感。
- 📏 酵母面团只需要很少量的干酵母,以实现缓慢的发酵过程。
- 🧊 面团在冰箱中冷藏过夜,有助于控制发酵过程。
- 🔥 烘烤时使用蒸汽和间接加热,有助于面包获得更好的烤箱弹性和外壳。
- 🍽️ 酸面团的风味独特,液体酸面团带来的酸味和复杂口感让人印象深刻。
Q & A
视频中提到了几种不同的面团制作方法?
-视频中提到了三种不同的面团制作方法:酵母基础面团、轻度酸面团和非常酸的酸面团。
酵母基础面团与酸面团的主要区别是什么?
-酵母基础面团使用干酵母,制作简单且发酵速度快,而酸面团需要使用酸面团发酵剂,需要更长时间来培养和发酵,且酸味更浓。
什么是自溶作用(autolysis)?
-自溶作用是指在制作面团时,不立即加入酵母或酸面团发酵剂,而是让面粉和水混合后静置一段时间,这样可以使面团更加蓬松,改善烘焙过程中的褐变和口感。
视频中提到了两种不同的酸面团发酵剂,它们有什么区别?
-视频中提到了液态酸面团发酵剂和固态(或称为干燥)酸面团发酵剂。液态酸面团发酵剂含水量高,酸味更浓;固态酸面团发酵剂含水量相对较低,制作出的面包酸味较轻。
为什么视频中建议使用少量的干酵母来制作酵母基础面团?
-使用少量的干酵母可以让酵母基础面团的发酵过程变慢,这样可以模仿酸面团的发酵效果,使面包的口感和风味更加接近酸面团。
视频中提到了面团发酵时需要注意的哪些因素?
-视频中提到了面团发酵时需要注意的因素包括发酵剂的类型、面团的湿度、发酵时间以及面团的膨胀程度。
为什么视频中建议在冰箱中冷藏面团过夜?
-冷藏面团过夜可以帮助控制发酵过程,防止面团过度发酵,同时也可以让面团的风味更加集中。
视频中提到了哪些烘焙面包时的技巧?
-视频中提到了使用高温预热石板、在烘焙过程中加入沸水产生蒸汽、使用间接加热以及在面包表面撒上粗面粉以防止粘连等技巧。
视频中对三种面团的最终评价是什么?
-视频中认为三种面团都制作得很好,酵母基础面团和轻度酸面团在口感上相似,而液态酸面团发酵剂制作的面包酸味更浓,风味更复杂。
视频中提到的面包烘焙失败的原因是什么?
-视频中提到的面包烘焙失败的原因包括发酵时间不足、面团湿度过高以及烘焙时没有给予足够的空间,导致面包没有足够的烤箱春。
Outlines
🍞 探索自制酵母与商业酵母面包的差异
本段视频脚本探讨了自制酵母面包与商业酵母面包之间的差异。视频作者将制作三种面团:一种是使用商业酵母的面团,一种是使用轻度发酵的自制酵母(sourdough starter)的面团,最后一种是使用高度发酵的自制酵母的面团。作者比较了这三种面团的制作过程和最终的风味。在制作过程中,作者强调了使用面包粉、全麦粉、水和盐的基础面团,以及在面团中加入不同类型酵母的重要性。作者还提到了面团的发酵过程,包括使用液体酵母和固体酵母(stiff starter)的区别,以及如何通过观察面团的膨胀来判断发酵程度。
🍞 面包烘焙前的准备与烘焙技巧
在第二段中,作者详细描述了面包烘焙前的准备工作和烘焙技巧。作者强调了在烘焙前让面团在室温下发酵15分钟,然后放入冰箱过夜的重要性。第二天,作者展示了烘焙面包所需的工具,包括一个能承受高温的大碗、一个用于产生蒸汽的石板,以及一个用于间接加热的顶部烤盘。作者解释了如何通过控制烤箱的温度和湿度来优化面包的烘焙效果,包括如何通过在烤箱底部放置热水来产生蒸汽,以及如何通过使用石板来增加烤箱的热量。此外,作者还提到了在烘焙过程中如何避免面包粘连,并分享了如何通过在面包表面撒上粗面粉来改善面包的外观和口感。
🍞 面包烘焙结果与风味比较
在第三段中,作者分享了烘焙完成后的面包的外观和口感,并进行了详细的风味比较。作者首先展示了使用不同酵母制作的面包的内部结构,包括酵母基面团的轻盈和空洞,以及使用液体和固体自制酵母面团的更加蓬松和湿润的内部结构。作者品尝了每一种面包,并描述了它们的味道和口感,包括酵母基面团的中性口味、固体自制酵母面团的轻微酸味,以及液体自制酵母面团的强烈酸味和复杂风味。最后,作者总结了三种面团的优缺点,并询问观众他们更倾向于购买哪一种面包,以此作为自己烘焙店的选择。
Mindmap
Keywords
💡酵母
💡酸面团
💡自溶作用
💡发酵
💡液体酸面团
💡固体酸面团
💡烤箱春
💡面包屑
💡酸味
💡烘焙
Highlights
测试三种不同的面团:酵母基础面团、轻度酸面团和非常酸的酸面团。
酵母基础面团制作简单,只需加入干酵母。
酸面团需要持续照料,类似于照顾宠物。
面包师将面粉和水混合的过程称为自溶。
酵母基础面团在自溶后等待两小时,可以使面包更加蓬松。
使用不同的酸面团启动剂,包括液态和固态酸面团。
液态酸面团含有更多水分,通常更酸。
固态酸面团水分较少,制作出的面包味道更温和。
酵母基础面团只需0.5克干酵母,发酵过程缓慢。
面团发酵时,液态酸面团需要更小心,因为它发酵更快。
面团在烘焙前进行拉伸和折叠,以增强面团的强度。
面团在冰箱中过夜,以控制发酵过程。
烘焙时使用高温和蒸汽,以促进面包的烤箱弹性。
酵母基础面团烘焙后非常蓬松,但味道中性。
固态酸面团烘焙后味道温和,带有轻微的酸味。
液态酸面团烘焙后味道复杂,酸味明显,适合单独食用或搭配汤品。
三种面团都表现良好,但液态酸面团在味道上给人留下深刻印象。
作者邀请观众在评论区分享他们对哪种面团的偏好。
Transcripts
gluten talk today i want to test and
show you whether it's worth going
through the trouble of making a
sourdough bread or not we will be making
a yeast-based dough a mild sourdough
bread and then lastly a very sour sour
sour and tangy sourdough bread seriously
it's so sour that it hits you in the
face
now with the yeast base though it's so
easy you just open up a package of dry
yeast toss it a little bit into your
dough and you're mostly done with a
sourdough you're almost adopting a pad
you have to take care of that pet all
the time you have to feed it
continuously i love making sourdough
bread but don't get me wrong it really
can be a hassle so yeah is it really
worth it going through all the trouble
let's find out in this experiment we are
getting started by making these three
doughs together at the same time for
that i'm just using bread flour a little
bit of whole wheat flour water and salt
no yeast or stutter is added yet bakers
have a fancy word for this autolysis
sorry for my german pronunciation and if
you're making a yeast-based dough then
this really is a game changer with the
sourdough bread not so much because in
general take a lot longer to be ready a
yeast-based dough is typically ready
within an hour or so just by waiting a
little bit we're leaving that mixture
for two hours at room temperature you
will get a much more fluffy bread in the
end and have better browning during the
baking process more on that in a bit so
that mixture set for around two hours at
room temperature then afterwards i
divided that for the starter base dough
i'm using two different starters side
note if you have no idea how to make a
solder stutter please check out this
video it's a full guide showing you
exactly how to make the perfect stutter
for the first dough i'm using a liquid
sourdough starter liquid because it's
mostly liquid-ish and the more water
your sort of stutter has in general the
more tang the more sourness you're going
to inflict in your mane though so if
you're a chaser of that sour taste then
this could be something for you for the
next dough i'm using my stiff starter
actually i think a better name would be
dry starter the liquid solder has five
times as much water as flour the stiff
stutter has half the water of the flour
and the stiff starter is going to make
you a more mild bread in the end it
focuses the yeast part of your sourdough
dough the tang is mostly coming from the
bacteria for the liquid sweater i'm
using around 20 grams of this liquid
starter for the dry stutter i'm using 40
grams of this dry starter and now please
brace yourself because next up the yeast
based dough and this is something that i
really want you to learn from this video
each of the dose has around 400 grams of
flour and for the yeast based dough i'm
only using half a gram of dry yeast you
could also be using 1.5 grams of fresh
yeast it's really just a very very very
tiny amount and this will give us a very
very very slow fermentation process and
that's exactly what you want that's the
secret to making perfect yeast-based
dose i can't wait to test all of them
next to each other the flavor of all
three of them is gonna be quite unique
so i needed all of the doughs and i've
also now extracted all of the different
dough samples with the stiff starter i'm
gonna be aiming for a doubling in size
with the liquid stutter i have to be a
little bit careful so i'm gonna be
double checking the dough here at the
middle mark because the lactic acid is
more active and this means your glute
network is broken down faster your dough
can over ferment much quicker so be
careful i have not baked a bread like
this with this flour yet so that's why i
gotta be extra careful and with the
yeast i'm also aiming for a doubling in
size also with the stiff starter i could
probably go further but i want to be on
the safe side today
at around 50 size increase i'm giving
all of them one stretch and fold with
the wetted hands
i'm carefully removing the dough from
the edges of the container
and wow this dough just held together so
well it really didn't expense so much in
size which is a sign
of good
dose strength development
i'm just sprinkling the dough with a
little bit of flour
and then i'm flipping it over
turning this into a little bit of a
rectangle
[Music]
and i'm just amazed at what this stiff
stutter is doing look at how puffy this
dough is
to me this is the perfect dough
from the consistency how it feels right
now
this is really good
great i'm going to be leaving this for
15 minutes at room temperature and then
it's going to go into the fridge
overnight
[Music]
so 15 minutes again at room temperature
and then into the fridge overnight good
night mados they're gonna sit in the
fridge overnight and then tomorrow
morning we will directly bake them
without letting them come to room
temperature first
good night
gluten morgan
i hope you see what i did there
so i'm preparing to win this is how we
will bake everything i have a large bowl
here at the bottom it's able to
withstand high heat that's important
because it's going to heat up and then
we will be pouring in some boiling water
for a lot of steam
something made out of steel out of a
cast iron would also work don't use
glass it's gonna shatter
then i have a stone here you wouldn't
need to have a stone you could also be
using another tray here this stone is
going to be able to give a little bit
more energy to the dough so you might
get a little bit more oven spring
and then i have another tray here on top
and this is important because we will
have indirect heat here the heating
elements won't be directly on top and
this means
that all the steam that comes from the
bottom is gonna stay below here and it's
gonna give us a very very nice
environment perfect for baking bread
this way we will have more oven spring
as the crust forms a little bit later
or you could just be using a dutch oven
of course
but no today
this is how we're gonna bake because
everybody can do this at home
disadvantage of the stone it takes quite
a lot of time for it to be ready so i'm
preheating it for around 30 minutes i'm
using max temperature and then i'm
reducing everything to 230 degrees
celsius
all of the doughs look really nice stiff
starter so fluffy
liquid stutter and here the yeast based
option
let's bake them and then i'm very
excited to test these taste and also
what about oven spring
i like to sprinkle a little bit of
semolina flour
this helps to make the dough a little
bit nonstick i don't want this to stick
to the
stone now you could also be using a
parchment paper if you wanted to but
i like this approach i'm gonna try to
bake all of them at the same time let's
see how that's gonna go
and baking has been completed and
checked
this out
we have
the stiff starter one look at that
massive oven spraying nice ear here the
liquid starter one
and you can see here it was a bad idea
to bake three of them at the same time
on the stone
the problem here i think is it wasn't
even inflated enough it should have
fermented a little bit more that's why
we didn't get so
much oven spring furthermore it was also
a little bit more watery because i had
to use more water so maybe it was also a
little bit too much water i would need
to try again with the same flower
definitely and then lastly the
yeast-based version
and look at this here
shows one more time that i should have
only baked one or two maximum at the
same time
what kind of happened here is the dough
went into this direction rather than
giving me this oven spring here so
lesson learned let's slice them open and
compare the different crumbs
[Music]
grub time and i like to check the crumb
because this really shows you how you
ferment it and whether your bread was a
success
or not let's start with the yeast based
chrome
very very airy check out those tiny
pockets here that's the sign that the
fermentation really went
perfectly excuse this failure please
liquid starter one wow looks really nice
right
you see how airy this is here i think
that might have been the increased
extensibility by adding more water and
also the lactic acid bacteria digesting
your gluten network a little bit your
gluten network is gonna get softer and
softer over time good looking chrome and
now last but not least
this this starter one and just check out
this grump it's so airy it's so soft
to me this really is the perfect
crumb structure that you want looking
really really nice and now let's taste
them and see if we can taste the
difference
this is so fluffy and check out the
crust and this ear here
this is the perfect sourdough bread one
more time the yeast-based version
liquid starter
and the stiff starter
i'm gonna start with eating the
yeast-based one first
what an excellent taste
seriously the consistency is great
very good but the taste is also rather
neutral
no acidity
but still the crust
and the fermentation this is really a
great
based bread
now oh no i'm gonna start with a stiff
starter base one and one more time here
just in comparison
just see how much more
inflated this one is
consistency is perfect it's very mild
but then in the end you get hit by that
slight tang which this bread doesn't
have great bread
and now the liquid slider one
i expect this to be so much more sour
oh wow
the flavor this bread has wow oh this is
so good the taste is just
so much more complex
you have those slight dairy notes the
acidity this really is a great sourdough
if you want to have stand alone
sourdough bread if you wanted to have a
side this as a side for a soup for
instance i would go for this one but
from just a sheer flavor explosion in
your mouth this one is just so good
verdict time all the three doughs were
quite good the mild dough and the
yeast-based dough were quite similar in
terms of taste the mild one just had a
little bit of that slight tang i took
all the three breads and met some
friends and they also couldn't taste
such a major difference but what really
surprised them was the dough made with a
liquid stutter seriously that tang
you took a bite and you could feel all
the water in your mouth being soaked up
by that bread it's just such a flavor
explosion in your mouth but i guess
sometimes you want to have a more plain
taste that's when i would probably opt
for that mild sourdough the stiffer
starter or the yeast based dough before
you bounce you get a chance to win a
really cool shirt like this all you got
to do for that is head to the comment
section and write a comment and tell me
which of the doughs i should be making
for my own bakery which after those
would you be buying thank you so much
hope you learned something new and as
always may the gluten be with you
[Music]
you
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