手工麵包篇：佛卡夏 Focaccia

今次縮減了利用麵包機做基本發酵的時間, 麵團冷藏發酵後可以達2倍, 證明我的想法是可行的。日後不用KA也可以做手工麵包, 又不用手動搓麵團那麼辛苦, ONE stone TWO birds :) 

配橄欖油黑醋

成品很不錯

冷藏發酵15小時

 

完成發酵後在麵團上用指尖戳洞

Baking Note:
Flour:	金像牌麵包粉, 蛋白質14%
Yeast:	Saf-Instant
Special Ingredient:	Mixed herb, olive oil
Baking Method:	Basic Dough - Total time is 69mins (preheat 20mins, knead 19mins and rise 30mins) Fridge Rise - Expanded to 2 times in 15 hours