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sesame sourdough bread

Sesame sourdough bread

450 g.BREAD FLOUR BREAD BREAD

25 g.RYE FLOUR Rhein Powder

25 g.WHOLE WHEAT FLOR HOLVET POWER

25 g.SESAME Sesame

10 g.SALT Salt

100 g.STARTER STARTER

325 g.WATER Water

# sourdough # verydaily # yakfeed # bread # recipients

7/4 Edited to

จากประสบการณ์ส่วนตัว ผมชอบทำขนมปังซาวโดว์ที่ผสมงาเพราะมันช่วยเพิ่มความกรุบกรอบและกลิ่นหอมที่เป็นเอกลักษณ์ของงาได้ดีมาก การนำแป้งไรน์และแป้งโฮลวีทมาผสมในสูตรช่วยเพิ่มรสชาติที่เข้มข้นขึ้นและยังให้ใยอาหารที่ดีต่อระบบย่อยอาหารด้วย เมื่อผสมส่วนผสมครบแล้ว ควรใช้เวลาในการหมักซาวโดว์และขึ้นรูปแป้งอย่างใจเย็น เพื่อให้แป้งมีการพัฒนากลิ่นและเนื้อสัมผัสที่ดีขึ้น ผมมักใช้เวลาหมักนานประมาณ 4-6 ชั่วโมงขึ้นอยู่กับอุณหภูมิห้อง ในขั้นตอนการอบ แนะนำให้ใช้วิธีอบด้วยเตาอบที่ให้ความร้อนสม่ำเสมอและมีไอน้ำช่วย เพื่อให้เปลือกขนมปังกรอบและเนื้อแป้งด้านในนุ่มฟูโดยไม่แข็ง การใส่เกลือลงในแป้งช่วยเพิ่มรสชาติให้กลมกล่อม ไม่หวานหรือน้อยเกินไป การทำขนมปังซาวโดว์ด้วยตัวเองนอกจากจะช่วยควบคุมวัตถุดิบให้สะอาดและคุณภาพดีแล้ว ยังเป็นกิจกรรมผ่อนคลายที่ให้ความรู้สึกภูมิใจเมื่อเห็นผลลัพธ์ที่ได้ ถือเป็นการทำอาหารเช้าที่เติมเต็มความสุขได้อย่างดีครับ

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