【免揉】巧克力軟歐包 低油糖 【NO KNEAD】Chocolate bread

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材料:
麵團 Dough:
高筋麵粉 Bread flour 330g
可可粉 Cocoa powder 20g
糖 Sugar 20g
鹽 Salt 4g
速發酵母 Instant dry yeast 3g
水 Water 245g
融化奶油 Melted butter 15g
可可豆 chocolate chips 適量 Q.S.


🍞 新鮮酵母: 速發乾酵母=3:1

🍞 燙麵、湯種、波蘭種、中種、Biga、法國老麵，這些麵種該如何使用? 如何計算?    • 燙麵、湯種、波蘭種、中種、Biga、法國老麵，這些麵種該如何使用? 如何計算?  


🍞 基礎發酵以冷藏低溫進行發酵，更多操作細節及相關問題請參考: https://mrours.blogspot.com/2024/01/b...

👉我的法國T65麵粉吸水性不高於65%，請依自己麵粉特性調整水量
👉冬天使用30-40˚C液體幫助酵母作用，夏天則使用常溫或冰涼液體
👉天氣熱時，每次折疊麵團的鬆弛時間可置於冰箱中，有時間可多操作幾次
👉第一次發酵可放入冰箱4˚C冷藏發酵，長時間發酵有助於麵筋形成
👉第二天提前將麵團取出使其回溫至少至16˚C再進行整形，避免溫度過冷麵筋過緊
👉最終發酵理想環境為溫度30-35˚C和濕度85%

👉My French T65 flour has a hydration rate of no more than 65%. Please adjust the amount of water according to the characteristics of your own flour.
👉Use liquid at a temperature of 30-40°C to help activate the yeast in the winter, and use room temperature or cool liquid in the summer.
👉During hot weather, you can place the dough in the refrigerator for each resting period. If time permits, you can repeat the process several times.
👉The first fermentation can be done in the refrigerator at a temperature of 4°C, which helps to form gluten over a longer period of time.
👉Take out the dough in advance next day and let it warm up to at least 16°C before shaping to avoid over-tight gluten due to low temperature.
👉The ideal environment for final fermentation is a temperature of 30-35°C and a relative humidity of 85%.