Sourdough Sundried Tomato Baton + Rustic Baguette

angelinatan_cn

Wild Grape Sourdough Starter / 鲜葡萄酸酵头
450 g Unwashed grapes, red or purple
370 g Rye flour
190 g Water, filtered

450克 未经冲洗的紫或红色葡萄
370克 黑麦粉
190克 过滤水



1. Stem grapes into a medium mixing bowl. Crush with hands and cover with a plastic wrap. Use a fork or wooden toothpick to gently poke some holes along the top and set aside for 3-4 days at room temperature. After 3-4 days there should be bubbles in the grape juice/must, indicating fermentation has begun.
葡萄的茎去掉后放到一个中号容器里。用手将葡萄捏挤碎，用保鲜膜盖好。用叉子或是牙签在保鲜膜表面戳几个孔洞。室温放置3-4天。葡萄汁开始出现泡泡就说明发酵开始了。

2. Day 1: Measure 240 grams of strained grape juice and pour in a 1-quart glass jar. Stir in 180 grams of rye flour to make a thick, porridge like mixture. Set aside for 24 hours at room temperature.  
第一天：量出240毫升的过滤葡萄汁倒入一个1夸特的玻璃瓶。加入180克黑麦粉搅拌成像麦片粥一样浓绸的面糊。室温搁置24小时。



3. Day 2: Stir the mixture 3 times a day. 第二天：搅拌酵头3次。

4. Day 3: Add in 110 grams of filtered water and 110 grams of rye flour and. Stir the mixture again 3 times daily.
第三天：加入110克过滤水和110克黑麦粉。搅拌酵头3次。

5. Day 4: Add in 80 grams of filtered water and 80 grams of rye flour.
第四天：加入80克过滤水和80克黑麦粉。

6. Day 5: The starter is full of bubbles and ready for use.
第五天：酵头充满丰富的泡泡就可以开始使用了。




Sourdough Sundried Tomato Baton / 酸酵番茄干中棍面包
1/2 c Active grape rye sourdough starter
65 g Rye flour
330 g Bread flour
170 ml Lukewarm water
1/2 cup Sundried tomatoes soaked in oil, diced
1/2 tbsp Salt
1 tbsp Cornmeal
1/2 tbsp Olive oil
1/2杯 葡萄黑麦酸酵头
65克 黑麦粉
330克 面包粉
170毫升 温水
1/2杯 油渍西蕃茄干



1. Mix the starter, rye flour, 1 cup of bread flour and water in a mixing bowl. Cover with plastic wrap and let ripen for 8-12 hours. Add in drained tomatoes, water, salt and 280 grams of flour. Mix on slow speed for 2-3 minutes. Add remaining flour, one tablespoon at a time until it pulls away from the sides of bowl. Continue kneading until elastic and smooth. Place in a lightly oiled bowl, turn and cover with a damp towel. Let rise until doubled. Gently press the dough to release air. Let rise a second time.
混合酵头，黑麦粉，1杯面包粉和水在搅拌盆。盖上保鲜膜醒发8-12小时。滤去浸渍番茄干的油，和水，盐以及280克面粉加入盆里。低速搅拌2-3分钟。每次一大勺加入其余的面粉，直到面团成型不粘手。继续搅拌直到光滑有弹性。放入一个抹薄油的盆，晃动让整个面团都沾到油脂。盖上湿布后松弛发酵直到双倍大。轻压面团排除气体，再次醒发面团至双倍大。

2. Turn the dough out onto a lightly floured surface. Divide dough into two equal parts. Try adding as little flour as possible to the dough at this stage. Form into baton or boule shape and place them on a tray sprinkled with cornmeal. Lightly brush with olive oil and cover with plastic wrap. Allow the dough to rise until it is not quite fully proofed. Free-form loaves are best baked just slightly under-proofed.
薄薄洒些面粉在案板上，翻放上面团，将其均匀分成2份。这一步尽量不要揉入过多的面粉。将面团整形成短棍状或是圆球状放到铺了玉米面的烤盘上。在面团上扫层薄薄的橄榄油，盖上保鲜膜进行烘焙前最后的醒发。这类不使用固定烤模烘焙的自由造型面包只要8分发即可入炉烘焙。

3. Score the loaves with a very sharp knife greased with salad oil three diagonal cuts along the top of the loaves. About 20 minutes before baking, preheat oven to 200C/400F. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 30 minutes until done. Allow your loaf to cool completely on a rack, about 2 hours, before slicing.  
利刀抹上少许油脂，在面团表面斜划上3刀。烘焙前20分钟开始预热烤箱到200C/400F。烤箱底层放一个浅盘，面包放在中层烘焙。将一大杯冰块放入烤箱底层的浅盘，立即关上烤箱。烘烤大约30分钟。面包置晾在钢架上2小时，完全凉透才切片。



Rustic Baguette With Grape Rye SD Starter / 黑麦酸酵田园长棍包





1 cup Grape rye sourdough starter
160 ml Lukewarm water
300 g Bread flour
100 g Rye flour
6 g Salt
1杯 葡萄黑麦酸酵头
160毫升 温水
300克 面包粉
100克 黑麦粉
6克 食盐



1. Place the dough ingredients, except the salt, in the bowl of a mixer fitted with a dough hook. Mix on the low speed for about 4 minutes or until a coarse ball forms. Add in salt and continue kneading on medium speed for 6 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary, until the dough is slightly sticky but soft. The dough should pass the windowpane test.
除了食盐，将面团其它材料放入搅拌盆，低速搅拌成团，约4分钟。放入食盐，用中速继续揉搓面团6分钟，，盆具周围要是粘有面糊，用橡胶刮刀刮下混合揉搓。完成的面团有点粘，但是很柔软。

2. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and allow the dough to ferment at room temperature until doubled. Lightly press the dough down, and divide in half. Cover, and let rest for 20 minutes. Shape each half into a baguette and place them on a baking paper sprinkled with the enough semolina, then with rye flour. You may form the loaves into boule, or any other style that pleases you.
揉成球状后放到抹了油脂的盆里，滚动让面团均匀沾到油脂。室温发酵直到双倍大。轻按面团，分成2份。盖上保鲜膜松弛20分钟。每份面团整形成长棍。烤盘铺上烤纸，先洒粗麦粉，然后再洒上一层黑麦粉。你也可将面团整形成圆球状或是自己喜欢的形状。

3. Lightly sprinkle the dough tops with rye flour. Cover each with a plastic wrap and allow them to proof at room temperature until nearly doubled, 1-2 hours. Place a shallow pan in the bottom of the oven and preheat to 200C/400F. Uncover the dough and sprinkle the top with more rye flour. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Place the baguette on the center rack and immediately place 1 cup of ice cubes in shallow pan and close door. Bake 30 minutes until done. Allow your loaf to cool completely on a rack, about 2 hours, before slicing.  
面团洒上黑麦粉后盖上保鲜膜醒发到将近2倍大，大约1-2小时。烤箱底层放入一个浅盘，预热到200C/400F。面团去掉保鲜膜后，再洒些黑麦粉。面团表面用利刀斜划上1/4寸深刀痕3-4次后送入预热后的烤箱中层。抛入一杯冰块在烤箱底层的浅盘，立马关上烤箱门。烘焙30分钟。放到架上晾凉2小时后切片。

多多女人

做这个真是费工夫了。。。想必也是乐趣无穷:)

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