不要忘記, 你做的包包也非常PRO 呀!!
廣東話說是"開心到飛起" 跟你的"升天"有異曲同工之妙呢!
我也是粗手粗腳, 但看過書的DVD, 也不見Hitz 本人小心翼翼, 可能他已十分純熟, 做到手到拿來的境界.
每隻麵粉有吾同的吸水能力, 影響麵檲, 爐火, 自家水蒸氣的製做也可以有偏差, 所以每次做出來的包包亦有不同, 所以我要求不高, 見得人就可以喇 :) :)
 

板主回覆:
哈~謝謝再度美言稱讚~我本來都是說"高興得有漂浮的感覺"~上次說的誇張一些~ㄎ~說的對極了~要保持每次都幾乎同樣的成果~要有一定的功力~哈哈哈~你太謙虛啦~不過話說回來~要求不高~放輕鬆做麵包~反而會有意想不到的成果~我做batard是抱著好奇探索問題的態度~所以雖然做的次數不多~平常腦筋還是有在思索:P~你提到粗手粗腳~我看過一些videos~好像也都不是小心翼翼~不過我看的這些都有專門蒸氣烤箱/自己產生一堆蒸氣及高溫的烤箱~我猜在這兩大有利因素下~彌補了shaping這點的"粗手粗腳"~也有可能是~另一方面我的"粗手粗腳"~可能跟你不同~我這次是用手指尖端壓平麵團整形~跟整個手掌/接近手腕按平~其中有點差別~我的方式容易把氣泡壁壓合關閉~手掌式只是壓平~另外這麵團水分比例不是超高(2+ cups flour: 1 cup water)可能也有關係~還有我的爐溫只有400F~蒸氣又少~就像你說的涉及因素很多~所以要多測試幾次~才能找出問題所在~如果有機會找到你這本書~可能會縮短我的實驗時間~一起加油ㄟ~

你的 batard 做得好pro. 你都講得好啱, 要做好一條法包要有多方面的配合.
我最近跟 Cyril Hitz 的書 Baking Artisan Bread 做了兩次 baguette, 我吾敢要求咁高, 所以感到好滿意. 以前試過其他書的食譜, 與這本書的有少許出入, 特別係在 scoring, 及焗法. 隨書附送的DVD介紹得好清楚.

我曾經試過買半發酵的包包回家焗, 但吾得嘅, 終於入了垃圾筒 :)


 

板主回覆:
謝謝謝謝~讓你這個pro這一誇~差點要升天了~我去你那兒時也看到了~看來是本好書~你的batard 氣孔夠大~氣孔壁也薄~只是外表整形的cosmetic問題~感覺你是從另外一個角度接近答案:P~沒錯~真是多重因素配合~例如~水分多~會幫助大氣孔~但是如果過多水分~scoring 就有問題了~答案就是要找到其平衡點~另外有時在網路看到有些batards~雖然氣孔大~但不均勻~加上氣孔壁過厚像蛋糕~也是問題~半發酵的~是已經基本發酵~烤前再proof一下的麵糰?~這兒有賣一種烤到還很pale的take & bake artisan bread~買來再依麵包大小再烤10~20分鐘~很不錯~氣孔大~外皮酥脆~還蠻好吃的~

Wowowowoow...it looks soooo professional.
Better than the one I buy in the bakery.

 

板主回覆:
Ha. Thanks! Very nice of you to say so. Feeling a bit floating now XD. Still have a long way to go. Just one step closer to the answer :P.

Is it from New French Bakery? I just bought one the other day from store but don't have a chance to try it yet.... I baked the Baguette by using the recipe from "Artisan Bread in Five Minutes a day" and it turns out very good except it's too salty (I didn't measure at all on salt). It's no knead and just mix them and put them in the fridge. I saw you have a new veggi graden and it looks so nice. I wish my hubby will build me one also (I asked him to put one up in the backyard next to the electric box. But he said it's too ugly look and no one in our neighborhood has veggi garden). So I only can do pot gardening now. Did you try canning your own fruit and veggi before? I bought some sweet potatoes leaves from Asian grocery store the other day and plan the stem outside today. Hopefully I could grow my own sweet potatoes leaves at home. I heard they are good for us... Maybe you could give them a try...
 

板主回覆:
Probably is...I went to their website and the cibatta rolls/rolls looked very familiar. I also remember that their name has "French" in it. They are very good. You'll love it. I haven't found any artisan bread specialty store in the metro area yet.(lazy XD...) They are the best so far(even though they're manufatured, aren't they?) from trying around the stores near where I live. I notice that I'm not that crazy about food, even my favorite onesXD. The book "Artisan Bread in Five Minutes a Day" seems so popular now. I read it already last year when it just came out. I didn't even bother to flip the pages when I first saw it on the shelf at Barnes & Noble because I really doubted that idea. Later I saw that libary had it so I checked it out and read it. Still it didn't give me the motivation to try it out. Besides it's not really "Five Minutes a Day"(marketing strategy, you would say...sounds so appealing...), you still have to wait for the dough to warm up and proof it and bake it. It's a bit more convenient but the result doesn't look that great from just looking at the pictures on their website(maybe it's good enough for beginnersXD, ah, not you, I think that you were just too nice to say that it was very good XD...) plus the idea is not new at all. Like you said, it just combines the idea of "no knead bread" and "low temperature fermentation" which is one of the many fermenting processes used by many people. Many people who make bread also know that you can store your dough after initial fermentation in the fridge if you don't have time to bake it right away. Same with the store-bought frozen dough(actually not frozen...) There are some minor differences between his method and the existing bread making processes that I would like to talk about. I thought about writing an article about it long time ago but kept putting it off because I have so many other things I would like to post. Since you mentioned it, maybe it's time to dig into this topic more...Vegetable garden can be pretty too. Just make it no different than a flower bed. Originally, that(Ugliness) was one of the biggest concerns of my husband too. After he saw the finished vegetable garden I did, his comment was "It doesn't look bad at all...it looks good!...". I suddenly realized that, besides the sprinkler system problem, he also worried about the vegetable garden being ugly. Also you can plant flowers in there too. I did. You can pay more attention to the texture and colors of different vegetables and put some design ideas in there when you do your planting. Even with vegetables themselves, the vegetable garden can look great too. Just treat it not different than a regular garden. I didn't can any veggies or fruit because the reason I have vegetable gardens is to have fresh food :P. I tried the potatoes this year but they didn't come out until well over a month later. I planted them late alreay at the beginning of July and they are only about 2 in. tall Orz. Next year I'll soak them in the water first, like I did before, and plant them after they develop their root system well enough. I planted a sweet potato in a big pot before for the leaves. I got planty of them. It's a great kind of vegetable to have in the vegetable garden too. Starting it from the stems & leaves, like you did, is a great idea too.

很好的一個部落格，值得你花點時間去慢慢品嚐！
http://www.wretch.cc/blog/apophoto
 

板主回覆:
的確是不錯的部落格~值得晃晃~Thanks for the info!~