自制酸面包：完整指南
Aelarion Windrider•09/14/2025•1 分钟阅读•1 周前更新
掌握我们的综合指南，精通酸面包制作的艺术。从酵头培养到完美的脆皮和内部组织。
掌握酸面包制作的艺术：从酵头到外壳——一本完整的指南
酸面包里有一种近乎神圣的东西。
不仅仅是弥漫在您厨房里的那种酸甜的香气。
不只是那在你指尖下碎裂如秋叶的酥脆外壳。
但这一切的宁静魔力——一个面包的诞生并非源于酵母包或速溶发酵粉，而是源于野生微生物、时间、耐心以及大自然的一丝低语。
🍞简易酸面包食谱
这个食谱将指导您在家烘焙一个经典酸面包。您所需要的只是耐心、面粉、水、盐和一个健康的酵头。
配料：
500克（4杯）高筋面粉
350克（1½杯）水（室温）
100克（半杯）活性天然酵母
10克（2茶匙）盐
说明：
搅拌面团
在一个大碗中，将酵头和水混合。搅拌至溶解。加入面粉并搅拌至没有干粉残留。盖上盖子，静置30分钟。
加盐
将盐撒在面团上，轻轻揉捏，直到均匀混合。
批量发酵
盖上碗，让面团在室温（20–24°C / 68–75°F）下静置 4–6 小时。在此期间，每 30–45 分钟进行 3–4 组拉伸和折叠，以增强面团筋性。
揉捏面团
将面团倒在撒了少许面粉的案板上。将其塑造成圆形或椭圆形的块状。将面团接缝朝上放入撒了面粉的发酵篮中。
校对
盖好并冷藏过夜（8-12小时）。这种缓慢的发酵过程能建立风味和结构。
预热烤箱
将一个荷兰锅（或烤石）放入烤箱中，预热至 250°C (480°F) 至少 30 分钟。
烘烤
小心地将面团放入热的荷兰锅中。用锋利的刀在顶部划口。盖上盖子烘烤20分钟。取下盖子，再烘烤20-25分钟，直到呈金黄色。
酷
将面包转移到冷却架上，在切片前让其冷却至少1小时。
✨ 尽情享用您自制的酸面包，搭配黄油、奶酪，或单独享用。每一条面包都讲述着耐心、关怀和传统的故事。
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