酸種麵包製作 - 搓或不用搓？ Sourdough Making - kneading or no kneading

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這是我做麵包系列內一個影片。實驗時間：一向做酸種麵包都不會搓(kneading)，因為時間長，水和麵粉内蛋白質結合便會產生麵筋，加上做一些伸展摺疊(Stretch ＆ fold)便能成很好的型狀。如果加上搓，有好處嗎？會更好嗎？試試看吧！

我今次選用這牌子的麵粉需要較多水份，我會把水份(hydration)調高至85%。

每個麵包材料：
高筋白麵粉425g
鹽8g
酸種150g
水350g

This is a video of my bread making series. Experiment time: I don't do kneading for making sourdough bread, because the processes take long time, after combining the protein of flour with water gluten will form naturally, together with some sets of stretch & fold, good shape of bread can be produced. Is there any advantage to add kneading in the processes? Is it better? Let me run an experiment to see!

The brand of flour which I use this time requires more water, so I will adjust the hydration to 85%

Ingredients for each bread (85%hydration):
Strong White Bread Flour 425g
Salt 8g
Sourdough Starter 150g
Water 350g
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