Fermentism

試整50% Kamut酸種麵包(50% DOVES FARM Organic Kamut Wholemeal Flour Sourdough Bread)

麵包研究室(34)酸種麵包的不同的整形方法會影響成品嗎? (The effect of shaping methods on sourdough)

麵包日常(四)一 48小時發酵的50%全麥花椒麵包 (如何管理時間和如何處理饀料) 50%Wholewheat Sichuan Peppercorn Sourdough Bread

試整50%Einkorn單粒小麥酸種麵包(50% DOVES FARM Organic Einkorn Wholemeal Flour Sourdough Bread)

麵包研究室(33)沒有鑄鐵鍋可焗酸種麵包嗎? (Can I bake sourdough bread without a dutch oven? )

新焗爐到手了! 我的選擇焗爐心得和Summe卓爾 48公升 座檯式電焗爐開箱

麵包研究室(32)挑戰- 無焗爐酸種鄉村麵包 (No Oven Sourdough Countryside Bread Challenge)

麵包研究室(十九)一 50%全麥酸種麵包全過程 - 真實速度+純音樂(50% Whole Wheat Sourdough Bread - Normal Speed)

[Play Flour with Me]:試玩九龍麵粉廠-嘉禾牌: 特級高筋麵粉 及 專業級高筋麵粉

麵包研究室(31)不預熱焗爐可以焗到好的酸種麵包嗎? (Can I bake a good sourdough bread without preheating the oven?)

麵包日常(三)一 自製蒜蓉包 (How to Make the Garlic Bread?)

麵包研究室(30)Lamination對麵團有影響嗎? (What is the effect of lamination for a sourdough bread?)

麵包研究室(29)酸種麵包如何加饀料才是最好? (What is the best way to add stuffing in sourdough bread?)

麵包研究室(28-2)100%裸麥麵包整形原速 (Normal speed of shaping for 100% rye bread)

麵包研究室(28)適合新手 - 容易、方便、整潔地製作免揉100%裸麥麵包 (How to make a no knead 100% rye bread?)

麵包研究室(27)割線的位置會影響麵包嗎? (Will scoring affect the sourdough bread?)

[Play Flour with Me]:試玩Bob's Red Mill Whole Wheat Pastry Flour

麵包研究室(26)新酵種和舊酵種的分別 (The difference between new sourdough starter and old starter)

麵包研究室(25)一 酸種起種講解及常見問題 (The explanation of sourdough starter & FAQ)

麵包研究室(24)一 酸種起種觀察日記 (My sourdough starter diary)

麵包研究室(23)一 可否用免揉法做岀50%全麥麵包? (Can we make a 50% whole wheat no knead bread?)

麵包日常(二)一 新的麵包籃處理和日常使用及保養 (All about banneton)

麵包研究室(22)一 發酵(2)發酵與結構的關係和如何控制發酵 (Fermentation and bread structure & how to manage the fermentation)

[Play Flour with Me]:試玩One Degree Organic Sprouted Whole Wheat Flour

麵包研究室(21)一 發酵(1)如何分辨過份發酵與發酵不足的酸種麵包 (How to identify a ovenproofed or underproofed sourdough bread?)

麵包研究室(二十)一 酸種麵包如何逹到Open Crumb (How to get Open Crumb for a sourdough bread?)

麵包研究室(十九)一 50%全麥酸種麵包全過程 - 廣東話講解+中文字幕(50% Whole Wheat Sourdough Bread - Cantonese & Chinese subtitle)

[Play Flour with Me]:試玩marriage 100% Canadian very strong white flour

麵包研究室(十八)一 整形、界花和烘焗 (Shaping, Scoring and Baking)

麵包研究室(十七)一 預整形 (Pre-shaping)