法國麵包情意結

還記得於酒店任職時，每當返晏我必會到對面一間小酒店的麵包店買二元一個的小法包吃，不是這間麵包店的法包夠正宗，而是剛出爐，皮脆肉軟，很甘香可口。之後一直營營役役，浪費不少時間，後來才找回自我目標。到了1998年第一次做法包，很失敗，表面爆得不美，包很重，很沮喪。後來的兩次、三次、四次都得不好。也曾嘗試買法包預混粉做，太咸，也有古怪的酸味，放棄了好些日子。直至在pastrychef網頁買了一套影帶，看了才恍然大悟，跟了做 一兩 次就成功了。縱使不是太正宗，但好吃就夠了。法包是麵包中最考師傅功力的，因它只用最簡單的材料，就能做出好吃的包包，做好法包，其他包也攔不倒你們。做法包是要打蒸氣的，去執一些小石或鵝春石，亦可用墊派用的焗爐金屬粒，預熱時用一平鋼碟剩着放爐底，包入爐時同時贊水落熱石，製做蒸氣效果，原埋像焗桑娜。

 

Recipe for basic Baguette

Sponge/ Poolish :

1. Strong Flour                     100%

2. Warm Water                   100%

3. Fresh Yeast                      1.5%  or

Dry Yeast                          0.75 % or

Instant Yeast                  0.5 %

Method:

Mix the yeast with water, then blend in strong flour.  Mix briskly with a wooden spoon for 5 mins.  Allow to ferment for 4-5 hours.  The sponge/poolish will rise and fall in the centre, when this happens, the poolish is ready.

For the Dough:

1.    Water                            54 %

2.    Fresh                              1 % or

Dry Yeast                      0.5 % or

Instant yeast               0.3 %

3.    Sponge/Poolish           57%

4.     French Bread Flour    100%

5.     Salt                                 2.5%

6.     Vitamin C                     1 tablet (250mg)

Blend cold water and yeast together until dissolved, add poolish and flour and knead to a kneadable consistancy.

Add salt and vitamin C, press it to powder and continue to knead until a smooth dough is achieved.  About 15-20 mins

Place in a lightly oiled bowl.  Cover with plastic wrap and allow to ferment 1 hour until double in size.

Punch down the dough

Cut dough into 350 g dough or half the size if your oven is not long enough

Hand square the dough (not ball) rest for 30 mins

Make a baguette shape and place to trays for  proofing  about 30-40 mins

Cut the shape, Sprinkle with water

Bake in a 200℃ (adjustable) preheated oven and bake for 25-30 mins.