石磨粗粒全麥土司

p1060439

加了 Hodgson Mills 的 Graham flour....

Boulanger Philip Bigot 在東京Printemps 的麵包店

去年夏天去拜訪過

他在土司麵包的烘培技術一書中有一個全麥土司

研讀之後發現它的中種只有麵粉而沒有酵母

只是將全麥和高粉稍微混合放置在冰箱一晚

而且換算他的比例粗麥粉只放了17%

以前也看過有師傅是用熱水先燙過全麥粉方法很多目的就是軟化全麥的麥麩

平常我做全麥用的是King Arhtur 的全麥粉它算是細磨粉平常我都做

50%的全麥前晚製作放入所有全麥和一點高粉以及部分酵母的中種

放在冰箱一晚因此第一次發酵我不翻麵

今天用的是Hodgson Mills 的 graham flour 是屬於粗磨粉

參考Bigot 不加酵母浸水一晚

看看和以前我有加酵母浸水一晚的中種做出來有何不同!

所以我的配方和Bigot的不相同因為全麥較多但遵守他中種製作的方法!

這次的配方

中種

Hodgson Mills graham flour 100%

水 100%

中種以粗麥粉和水以 1:1 混合而已不出筋放冷藏室一晚

主麵糰

中種 40%

King Arthur bread flour 60%

SAF red instant yeast 0.9%

鹽 2%

糖 5%

牛奶 35%

奶油 6%

1. 以KitchenAid 575-watt 6-qt stnad mixer 除了奶油全部材料攪拌10分

2. 加奶油再打8分

3. 一次發酵 90分 45分時翻麵一次

4.分割滾圓中間發酵30分

5.整型以擀捲兩次的方法中間休息15分

6. 最後發酵9分滿

7. 華式420度烤約45分

P.S.這個書上的配方和一般的寫法有點不同

因為中種和主麵糰的麵粉加起來不是100%

所以換算上有點不同你要從主麵糰中先算出中種的重量再推算前一天中種的重量

21 thoughts on “石磨粗粒全麥土司”

非常謝謝你詳細的回覆

Reply ↓

請問Graham Flour 與 whole Wheat Flour的差異
是不是一個是粗磨麥粉, 一個是細磨?

不好意思, 初次造訪就發問, 雖然知道問題很不專業, 可是, 實在不懂這兩種的差異, 可是, 食譜上又說, 千萬不能該用graham的時候, 卻用whole wheat, 以中文而言, 這兩種各稱為什麼?

Reply ↓

christina on 6 十月, 2010 於 12:37 下午 said:

Graham flour和 whole wheat flour 並不相同主要在製造的方式

whole wheat flour 就是把整粒小麥包括wheat germ, wheat bran and endosperm 沒有分開全部去磨也許有的牌子磨得較細也有使用石磨(stone-ground) 有的牌子也許磨得比較粗但都是整粒小麥一起磨

graham flour 這是在美國比較特殊的全麥粉通常市面上看到的graham crackers 就是用這種粉它的製造方式是把endosperm 細磨(也就是一般的白色麵粉) wheat germ 和bran 則粗磨然後再混合所以和一般的全麥粉不相同那也是為甚麼食譜上告訴你不要兩種替換用的原因因為基本的製造方式不同所以兩者的吸水量也會不一樣必須自己斟酌

因為攪拌中看實際狀況我自己會斟酌調整水分所以對我來說沒有關係都可以使用

希望這樣子有解決你的疑惑

Reply ↓

christina,请问50%的全麦土司，其中50%的全麦粉用中种法和浸泡法，你觉得哪一种口感好呢？

Reply ↓

christina on 13 十月, 2009 於 6:49 上午 said:

To airylake

這次配方是使用粗粒全麥以前用中種使用比較細磨的全麥所以沒有 side by side 去比較因為兩種粉不同不過用中種時雖然使用細磨的粉我還是有浸二十分才打中種的

Reply ↓

I am looking forward to it *.*

Reply ↓

To Sara

I am glad that you like it. Even it is graham flour but the toast is sitll moist and soft and chewy.

I made another wheat toast this morning using white whole wheat. I made the recipe myself and decided to post it soon because I think you may be interested to see the difference.

Reply ↓

I beat the dough this morning and it was smoothy and glossy.I guess the starter absourbed water totally and made the dough not sticky at all.
the loaf is moist & soft……yummy!!!!!
thanks for sharing this great receipt

Reply ↓

thanks,Christina
We live in Starkville,so that just had some rain for the past few days.We are fine.thank you.
I just finsh the starter and will bake it tomorrow.
Sourely will let you know how it is.

Reply ↓

no,you are not confusing me.
Baking bread is just like doing chemistry,every mea needs to go accuratly.

Reply ↓

christina on 23 九月, 2009 於 6:04 上午 said:

To Sara

I am glad that you can read my mind. Indeed, making bread is not that difficult like what people think. It is really like chemistry and some good judgements as to how much you knead and so on. Once you comprehend that, it is actually quite an easy task. Glad to know you are in this with me. Let me know how this turns out to be. I will make some white whole wheat toast for my daughter because she does not like graham flour.

Forgot to ask you. I hope the flood in the south does not affect where you live.

Reply ↓

To Sara

不是烘培百分比要稍微計算一下首先你要知道你成品的重量例如我做1000 公克的土司先把主麵糰所有百分比加起來這個土司有148.9% 然後用1000 x 40 then divided by 148.9 That gives you 268grams of starter. Following this formula, bread flour contains 403 grams and so on. So you need 268 grams of starter. In the starter formula, there is a 1:1 ratio. Therefore, an equal weight of whole-wheat and water, that is 134grams each.

I hope that I am not confusing you. Let me know if you still have questions.

Reply ↓

Gina on 11 四月, 2012 於 11:03 下午 said:

i find it a bit hard to understand, as I am new to bread making, if normally I am making bread with about 370g of flour (mixing white and whole wheat) how should I calculate then??

Reply ↓
- christina on 12 四月, 2012 於 6:36 上午 said:
  
  如何計算烘培百分比已經說明過很多次這個配方的寫法有點和一般不同我已經再加入註解在最後面
  
  Reply ↓

I bought the graham flour this morning and
I am going to try to make this loaf today.
I have a question is about 主麵糰中種40%
Do you mean that you only use 40% of 中種 which
you prepared

Reply ↓

看到姊姊的吐司, 讓我想到好久沒吃全麥麵包了!
真的好想念那種麥香的滋味! ^^

Reply ↓

christina on 15 五月, 2009 於 7:49 下午 said:

To kiki

現在正在做 50%的全麥粉的土司這是我一般做的比例先生的早餐都是全麥土司他喜歡那種粗礦的感覺差不多兩星期就要做一次

你也趕快動手做吧

Reply ↓

阿姐,這樣的中種是不是就是autolyse,之前在日本老師有教過這種方法,自動水解可幫助蛋白質中的gluton自動生出,你隔天打起來應該很快就可以打好了才對,這款麵包我想應該很想,低溫發酵時間那麼長,又有40%粗柆全麥粉,一定是麥香十足,令人垂涎呢!~

Reply ↓

christina on 12 五月, 2009 於 11:51 上午 said:

To evon
是autolyse 不過平常做法棍也不過20-30分的autolyse 它這個時間比較長這次打起來和以前用細磨的沒多大不同很好操作

Reply ↓

這款吐司麥香味極佳，也很有口感，應該找個時間也來練習一下

Reply ↓

christina on 11 五月, 2009 於 7:10 下午 said:

To Chang

我先生只吃全麥土司這次換了粗磨的粉吃起來也是一樣好吃經過一晚的浸應該都軟化了不會有粗躁的感覺

Reply ↓

Stellaire on 7 十月, 2010 於 2:31 上午 said:

非常謝謝你詳細的回覆

Reply ↓
Stellaire on 5 十月, 2010 於 6:20 下午 said:

請問Graham Flour 與 whole Wheat Flour的差異
是不是一個是粗磨麥粉, 一個是細磨?

不好意思, 初次造訪就發問, 雖然知道問題很不專業, 可是, 實在不懂這兩種的差異, 可是, 食譜上又說, 千萬不能該用graham的時候, 卻用whole wheat, 以中文而言, 這兩種各稱為什麼?

Reply ↓
- christina on 6 十月, 2010 於 12:37 下午 said:
  
  Graham flour和 whole wheat flour 並不相同主要在製造的方式
  
  whole wheat flour 就是把整粒小麥包括wheat germ, wheat bran and endosperm 沒有分開全部去磨也許有的牌子磨得較細也有使用石磨(stone-ground) 有的牌子也許磨得比較粗但都是整粒小麥一起磨
  
  graham flour 這是在美國比較特殊的全麥粉通常市面上看到的graham crackers 就是用這種粉它的製造方式是把endosperm 細磨(也就是一般的白色麵粉) wheat germ 和bran 則粗磨然後再混合所以和一般的全麥粉不相同那也是為甚麼食譜上告訴你不要兩種替換用的原因因為基本的製造方式不同所以兩者的吸水量也會不一樣必須自己斟酌
  
  因為攪拌中看實際狀況我自己會斟酌調整水分所以對我來說沒有關係都可以使用
  
  希望這樣子有解決你的疑惑
  
  Reply ↓
airylake on 13 十月, 2009 於 1:16 上午 said:

christina,请问50%的全麦土司，其中50%的全麦粉用中种法和浸泡法，你觉得哪一种口感好呢？

Reply ↓
- christina on 13 十月, 2009 於 6:49 上午 said:
  
  To airylake
  
  這次配方是使用粗粒全麥以前用中種使用比較細磨的全麥所以沒有 side by side 去比較因為兩種粉不同不過用中種時雖然使用細磨的粉我還是有浸二十分才打中種的
  
  Reply ↓
Sara on 24 九月, 2009 於 3:40 下午 said:

I am looking forward to it *.*

Reply ↓
christina on 24 九月, 2009 於 12:51 下午 said:

To Sara

I am glad that you like it. Even it is graham flour but the toast is sitll moist and soft and chewy.

I made another wheat toast this morning using white whole wheat. I made the recipe myself and decided to post it soon because I think you may be interested to see the difference.

Reply ↓
Sara on 24 九月, 2009 於 12:46 下午 said:

I beat the dough this morning and it was smoothy and glossy.I guess the starter absourbed water totally and made the dough not sticky at all.
the loaf is moist & soft……yummy!!!!!
thanks for sharing this great receipt

Reply ↓
Sara on 23 九月, 2009 於 12:21 下午 said:

thanks,Christina
We live in Starkville,so that just had some rain for the past few days.We are fine.thank you.
I just finsh the starter and will bake it tomorrow.
Sourely will let you know how it is.

Reply ↓
Sara on 22 九月, 2009 於 8:52 下午 said:

no,you are not confusing me.
Baking bread is just like doing chemistry,every mea needs to go accuratly.

Reply ↓
- christina on 23 九月, 2009 於 6:04 上午 said:
  
  To Sara
  
  I am glad that you can read my mind. Indeed, making bread is not that difficult like what people think. It is really like chemistry and some good judgements as to how much you knead and so on. Once you comprehend that, it is actually quite an easy task. Glad to know you are in this with me. Let me know how this turns out to be. I will make some white whole wheat toast for my daughter because she does not like graham flour.
  
  Forgot to ask you. I hope the flood in the south does not affect where you live.
  
  Reply ↓
christina on 22 九月, 2009 於 6:44 下午 said:

To Sara

不是烘培百分比要稍微計算一下首先你要知道你成品的重量例如我做1000 公克的土司先把主麵糰所有百分比加起來這個土司有148.9% 然後用1000 x 40 then divided by 148.9 That gives you 268grams of starter. Following this formula, bread flour contains 403 grams and so on. So you need 268 grams of starter. In the starter formula, there is a 1:1 ratio. Therefore, an equal weight of whole-wheat and water, that is 134grams each.

I hope that I am not confusing you. Let me know if you still have questions.

Reply ↓
- Gina on 11 四月, 2012 於 11:03 下午 said:
  
  i find it a bit hard to understand, as I am new to bread making, if normally I am making bread with about 370g of flour (mixing white and whole wheat) how should I calculate then??
  
  Reply ↓
  - christina on 12 四月, 2012 於 6:36 上午 said:
    
    如何計算烘培百分比已經說明過很多次這個配方的寫法有點和一般不同我已經再加入註解在最後面
    
    Reply ↓
Sara on 22 九月, 2009 於 1:29 下午 said:

I bought the graham flour this morning and
I am going to try to make this loaf today.
I have a question is about 主麵糰中種40%
Do you mean that you only use 40% of 中種 which
you prepared

Reply ↓
kiki on 15 五月, 2009 於 6:00 下午 said:

看到姊姊的吐司, 讓我想到好久沒吃全麥麵包了!
真的好想念那種麥香的滋味! ^^

Reply ↓
- christina on 15 五月, 2009 於 7:49 下午 said:
  
  To kiki
  
  現在正在做 50%的全麥粉的土司這是我一般做的比例先生的早餐都是全麥土司他喜歡那種粗礦的感覺差不多兩星期就要做一次
  
  你也趕快動手做吧
  
  Reply ↓
evon on 12 五月, 2009 於 7:10 上午 said:

阿姐,這樣的中種是不是就是autolyse,之前在日本老師有教過這種方法,自動水解可幫助蛋白質中的gluton自動生出,你隔天打起來應該很快就可以打好了才對,這款麵包我想應該很想,低溫發酵時間那麼長,又有40%粗柆全麥粉,一定是麥香十足,令人垂涎呢!~

Reply ↓
- christina on 12 五月, 2009 於 11:51 上午 said:
  
  To evon
  是autolyse 不過平常做法棍也不過20-30分的autolyse 它這個時間比較長這次打起來和以前用細磨的沒多大不同很好操作
  
  Reply ↓
Chang on 11 五月, 2009 於 11:01 上午 said:

這款吐司麥香味極佳，也很有口感，應該找個時間也來練習一下

Reply ↓
- christina on 11 五月, 2009 於 7:10 下午 said:
  
  To Chang
  
  我先生只吃全麥土司這次換了粗磨的粉吃起來也是一樣好吃經過一晚的浸應該都軟化了不會有粗躁的感覺
  
  Reply ↓

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石磨粗粒全麥土司

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