[ENG SUB] 体验慢发酵的乐趣，100%%全麦无糖油欧包无干酵母【为珊妮做面包】

Описание: 哈喽~ 大家好，我是为珊妮做面包的珊妈

「附配方」
100%全麦欧包无糖油无酵母版
波兰种面 180g
水 135g
全麦粉 200g
盐 3-4g

无糖油无酵母版欧包波兰种面 180g
水120g
欧包粉  200g
盐 3-4g
手揉流程概括：
1.所有材料混合到看不见干粉后，松弛3次5分钟，摔打10下*3次
2.松弛2次30分钟，翻折2圈*2次
3.室温25℃发酵3小时后，分割整形
4.装发酵蓝冷藏4℃ 发酵6-8小时
5.取出室温回温40分钟
6.割包烘烤 230℃放石板烘烤20分钟出炉（入炉喷蒸汽）

100% whole wheat European bread sugar-free, oil-free and yeast-free version
Polish noodles 180g
water 135g
Whole wheat flour 200g
Salt 3-4g

Sugar-free, oil-free and yeast-free version of European-style Polish noodles 180g
120g water
Oubao powder 200g
Salt 3-4g
Summary of hand kneading process:
1. After all the ingredients are mixed until the dry powder is no longer visible, relax 3 times for 5 minutes and beat 10 times*3 times
2. Relax 2 times for 30 minutes, fold 2 times*2 times
3. After fermentation at room temperature 25°C for 3 hours, divide and shape
4. Pack fermentation blue and refrigerate at 4℃ for 6-8 hours.
5. Take out and return to room temperature for 40 minutes
6. Cut the package and bake it on a stone slab at 230°C for 20 minutes (inject steam into the oven)


我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~

希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
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更多精彩
【为珊妮做的面包】http://bit.ly/2Xhem3b
【糖果点心】http://bit.ly/3hLkaeF

#面包 #烘焙 #全麦面包 #欧包