碎碎念:第一次做这种大水量的面包不想用厨师机,尝试了免揉版本,虽然耗费时间比较长,但是结果不错嘛,竟然出现了大气孔,开心,而且真滴hin好吃,直接吃或者做三明治都,用的是日式吐司面包粉,吸水性好,麦香十足,我是在第二天复烤后切片吃的,外层硬脆,里层松软,相比甜面包来说,我更爱这种,作为主食真的很幸福✌︎
用料
高筋面粉
200克
干酵母
1.5克
3克
190
橄榄油
10克
家庭版免揉~恰巴塔|一次成功超好吃的做法
- 所有材料用刮刀搅拌成团
- 盖上盖子,室温静置40分钟
- 从四面分别对向拉伸折叠
- 再次盖上盖子,室温静置30分钟
- 重复上一个拉伸折叠操作步骤2次,最后一次折叠完将面团翻转底部朝上
- 室温发酵至2倍大
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- 硅胶垫上撒一层高筋面粉,将面团倒扣出来,表面再撒一层高粉
- 用刮板整理形状,分割,放在撒了高粉的油纸上,每两个面团间的油纸折叠起来分隔开
二次发酵45分钟,烤箱230度预热
- 打开预热好的烤箱,喷水,放入烤盘,再喷水,中层220度烘烤18分钟