Sweet Potato and Spelt Bread/Buns

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看到朋友Peiwen貼出她做的健康養生麵包, 得知食譜來自Healthy Bread in 5 Minutes a day一書, 我也上網訂了一本.  這本書中除了介紹食材, 工具, 技巧之外, 分為Whole Grain Breads, Breads with Hidden Fruits and Vegetables, Flatbreads and Pizza, Gluten-Free Bread and Pastries, Enriched Breads and Pastres from Healthy Ingredients.

此書最大賣點, 除了健康以外, 就是完全不用揉麵團, 而且事先把大份量的麵團做起來, 放在冰箱冷藏, 二週內用完即可, 這樣每天只需要一點點時間就有新鮮出爐的麵包可吃. 這對喜歡吃麵包, 想顧及健康, 又不想花很多時間的人來說, 簡直像美夢成真.

Potato-1
所以翻了翻, 看中Sweet Potato and Spelt Bread (我做成餐包), 把食材備齊後, 等不及試試.

Potato-2
4 cups spelt flour

2 cups unbleached all-purpose flour

1/4 cup vital wheat gluten flour

1 1/2 TB granulated yeast or 2 packets

1 TB Kosher salt

3 1/4 cups lukewarm water

1 large sweet potato, skin on, cleaned and coarsely shredded (3 1/2 cups, packed)

作法: (最好是前一天先把麵團做起來, 冷藏到隔夜再烤)

– Whisk together the flours, yeast, salt in a 5-quart bowl (using the stand mixer bowl).

Potato-5
– Add the water and sweet potato, and set it slow speed to mix.

– Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), about 2 hours.

– Refrigerate it with a lid or plastic wrap (not airtight) and use over the next 7 days. ( the flavor will be best if you wait for at least 24 hours of refrigeration)

– On Baking Day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Potato-7
– To form the buns, divide the ball into 8 (我是切六份) roughly equal portions (each about the size of a golf ball). Shape each one into a smooth ball.  Allow them to rest, loosely covered with plastic wrap, on a cookie shhet lined with parchment paper for 40 min.

– 30 min before baking time, preheat the oven to 450 F, with a baking stone place on the middle rack.  Place an empty metal broiler tray (or metal baking pan) on any other shelf that won't interfere with the rising buns.

– Just before baking, use a pastry brush to paint the top crusts with water.

– Slide the cookie sheet directly onto the hot stone.  Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 20 min, until ricjly browned and firm.

Potato-8
– Allow the buns to cool on a rack before eating.

不知道問題在哪 (唯一可以想到的是地瓜沒有真的乖乖量三杯半), 但是成品的長相不太像餐包(太扁了點), 而且一點都不好吃, 也不香, 如果本來吃起來就該這個味道, 那就不是我會喜歡的麵包了.  好失望喔!!!

看看別人做的: Bread Experience, JL Field Go Vegan

 

7 thoughts on “Sweet Potato and Spelt Bread/Buns

  1. 在看別人的FB連接到這裡,似乎很多疑問,想說我可以回答,不滿意希望不要介意。
    麵包不香:是因為沒有放隔夜,讓麵粉在低溫中Develop flavor.
    “太扁了點”是因為:
    “1 cup of hot tap water into the broiler tray”是好像有點太多水份了。
    最後一次塑型時,要讓表面有張力,才有辦法造就美美的圓形餐包。
    也許你會想再試一次,祝成功!

  2. Miggi,
    我有按照食譜的建議放在冷藏室隔夜
    不過下次如果再做這道食譜
    就不會再放一杯熱水在烤箱裡
    看看會不會比較好
    最後一次塑型就是按照我之前做全麥蜂蜜餐包的方式
    全麥蜂蜜餐包的成品很不錯
    又香又軟又好吃
    所以應該不是塑型的問題
    謝謝你的建議

  3. 讀了Sabrina小姐的免揉記錄,我個人的感想如下:
    1. 免揉麵包跟普通麵包的口感是會有出入的。免揉雖然鬆軟(麵團含水量較高),但是它是利用長時間發酵產生自然麵筋,跟揉出來的麵筋是不一樣的。免揉自然產生的筋膜較短,不像揉出來的那種長長的,我們稱作為『絲』狀的筋膜,所以口感一定會有差異….
    2. 這款麵包是以健康、方便為取向,少油少糖,自然吃起來『健康』^^… 加一些油、糖調整會好些
    3. 通常lean bread比較不適合做餐包,至少不是我們心目中的那種餐包,因為外殼比較硬,較接近歐包或是工匠的口感。另外,不知道您有沒有費心像書上所說使用烘培石板或是蒸汽啥的… 若不是追求工匠麵包的硬殼效果,這些其實是不必要的麻煩…
    4. 如果剛開始免揉,不妨試試先完全使用普通麵粉,再慢慢依喜好加入全麥粉。『非純麵粉』的比例越高,發酵就越難越慢,形狀比較塌,香味(指麵香)比較弱,吃起來的感覺比較『寡味』(就是嚼不出麵香)。烘培前增加麵團最後發酵時間可以彌補一點點形狀的問題,但是增加純麵粉比例才能確保成品風味。另外如果加入有香氣甜味的食材,像是Peiwen愛用的cranberry,或是date,也可以彌補麵包寡味問題。
    5. 我個人免揉的經驗是冷藏48小時以上的麵團,風味加分很多,如果不是急著吃,不妨冷藏久一點試試…..
    6. 書上分享的溫度,我個人覺得太高了一點,這完全是做歐包或工匠的溫度(為了要硬殼跟氣孔….等等)一般麵包我還是比較習慣375~400度之間的溫度…..不知道為什麼作者覺得需要那麼高的溫度@@

  4. 我真的建議你試看看其他的食譜.我昨天準備麵糰就覺得很心虛.因為麵糰感覺很濕. 今天烤了果然發不起來,賣相難看,也很難吃. 我連照相都不想照.直接丟掉四磅的麵包進垃圾桶. 這個麵糰很濕,烤出來很扁,而且裡面整個沒熟.我懷疑誰會用一樣的材料和溫度而成功. 其他的免揉我做了四五種了,都算是很成功/好吃. 你有空再試看看其他食譜!

  5. 感謝梅子小姐報馬
    一定會找時間來試試你改良過的食譜
    你真的太認真了
    通常我看人家做失敗我頂多就不去做那個食譜
    你居然還自己嘗試改良
    佩服啊

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