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首頁 >> 烘焙配方 >>歐式面包 >> 亞麻籽面包（免揉歐式面包）

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亞麻籽面包（免揉歐式面包）

亞麻籽面包（免揉歐式面包）的做法
8.1 综合评分 296 人做过这道菜收藏
任冉Srivatsa的厨房
任冉Srivatsa 第一次制作欧包的过程中，意料之中地遇上了不少困难。整形整得不好、割包找不到感觉这都不算什么了，在没有烘焙石板的情况下，我事先烤热了一只重型钢材质的深烤盘来代替，效果也算是聊胜于无吧。最关键的还是，家用小烤箱保温性不佳的缺陷在烤欧包的过程中暴露得淋漓尽致，250度对于它来说，真的是满负荷的超高温了，能够达到已属不易，让它保持就真是强人所难。此外，我还忘记事先准备入炉铲，以至于面包入炉的时刻只能用两块刮板勉勉强强地托起面团丢在高温的烤盘上，还险些烫到自己。
種種條件限制之下，最終出爐的這只歐包能夠有這樣的內部組織，我真的已經非常滿意了。更開心的是，經過長時間面團靜置和長時間低溫發酵後制作出的成品，每一口咬下去都韌度十足，而且越嚼越香。雖然因爲烤箱溫度不夠高，表皮的酥脆程度還差點火候，但總體來說，真的是一款非常天然美味、回味無窮的面包。

原方來自愛和自由的博客：http://blog.sina.com.cn/s/blog_53daa4bf0102ew3r.html
我沒有樂葵料理碗，就在操作方式上做了些許改動。
我自己制作這款面包的心得可以戳這裏：http://blog.sina.com.cn/s/blog_725e62dd0101defg.html

用料

水	220克
耐低糖即發幹酵母	1克
高筋面粉	300克
鹽	5克
亞麻籽	24克

亞麻籽面包（免揉歐式面包）的做法

准备一只面盆，将酵母化在水中后，加入面包粉、鹽和亞麻籽混合均匀，成为非常湿润的面团。
將面團靜置30分鍾後，用刮刀將面團從四周向中間刮，然後繼續靜置，每30分鍾刮面團一次，共刮3次。
將面團室溫發酵至2倍大，放入冰箱繼續低溫冷藏發酵12小時。
冷藏後的面團取出，在室溫條件下靜置半小時。
將面團倒在撒過粉的案板上，自上下各1/3處向內折，松弛15分鍾。
將松弛後的面團自左右各1/3處向內折，然後對折，用掌根壓緊收口處，使得整個面團呈橢圓型。
將整好形的面團放在撒過粉的面包入爐鏟上，室溫發酵至2倍大。
在面團表面篩上全麥粉，用利刀割口，再在表面噴水。
烤箱連同烘焙石板一起預熱到250度後，用入爐鏟將面包移到石板上，上下火烘烤30分鍾即可。

小貼士

自由姐姐在博客里说明过，这款欧包配方的含水量虽然比较大，但因为亞麻籽的吸水能力超强，在经过12小时以上的放置之后，面团就没有那么湿了，基本上借助少量的手粉就可以完成拉伸、折叠的步骤。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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