Name: 酸麵糰新手食譜 | 如何製作酸麵糰麵包 | 一步一步的酸麵糰食譜指南 (Sourdough Recipe for Beginners | How to make sourdough bread | Step-by-step sourdough recipe guide)
Uploaded: 2025-07-30T10:14:22.000Z
Duration: 6 min 4 s

If you're a beginner to sourdough but have no idea where to start, this is my step by step guide for you, let's make some bread.

如果你是酸包粉的初學者，但又不知道從何入手，這就是我為你提供的步驟指南，讓我們來做一些麵包吧。

The night before we make our dough, we need to feed our starter.

在製作麵糰的前一天晚上，我們需要給起動劑餵食。

副詞型分詞構句

When making sourdough, it's best to use a kitchen scale to get the most accurate measurements.

製作酸麵糰時，最好使用廚房秤來獲得最精確的測量值。

So here I'm adding 50 grams of starter, 50 grams of unbleached bread flour, and 50 grams of filtered water.

是以，我在這裡加入了 50 克發酵粉、50 克未漂白麵包粉和 50 克過濾水。

This will ensure that we have enough for our recipe tomorrow and we'll have some leftover to continue feeding.

這將確保我們明天的食譜有足夠的食材，而且還能剩下一些繼續餵養。

After you feed your starter, you want to let it rise overnight and you want to make sure it's doubled in size and starting to fall before we make our dough.

喂完起動劑後，要讓它醒發一夜，確保它長到兩倍大，並開始鬆弛，然後再製作麵糰。

Now it's the next morning and it's time to make our dough.

現在是第二天早上，是時候製作我們的麵糰了。

We're going to add 100 grams of that active bubbly starter, 350 grams of filtered water, and we're going to mix that together until we get a milky consistency.

我們要加入 100 克活性氣泡培養基和 350 克過濾水，然後將它們混合在一起，直到形成乳白色稠度。

From there, we add 500 grams of unbleached bread flour, I prefer the King Arthur brand bread flour, and 10 grams of salt.

然後加入 500 克未經漂白的麵包粉（我更喜歡亞瑟王牌面包粉）和 10 克鹽。

If you do not own a kitchen scale or prefer not to use one, I will put the cup measurements in the caption for you.

如果您沒有廚房秤或不想使用廚房秤，我會在標題中為您標註杯量。

I mix the dough until there's no more dry flour clumps.

我攪拌麵團，直到沒有乾麵粉團為止。

Here I needed to add just a little more water to make that happen.

在這裡，我只需要再加一點水就可以了。

If you need to do the same, just make sure you're doing it in very small amounts.

如果您也需要這樣做，只需確保用量很少。

We're going to cover that and let it rest for one hour.

Now it's time to move on to our stretch and folds.

現在是時候開始拉伸和褶皺了。

Stretch and folds build the needed strength and structure to our dough.

拉伸和褶皺為我們的麵糰提供了所需的強度和結構。

To perform the stretch and fold, I start with wet hands.

做拉伸和摺疊時，我先用溼手。

I gently reach under my dough, pulling it up and folding it into the middle.

我輕輕地把手伸到麵糰下面，把它拉起來折到中間。

I quarter turn my bowl and I do this on all four sides of the dough.

我把碗翻轉四分之一，在麵糰的四面都這樣做。

While doing these stretch and folds, you want to make sure that you're not tearing your dough.

在進行拉伸和摺疊時，要確保不會撕裂麵糰。

We're going to do four rounds total, spacing 30 minutes apart.

我們一共要做四輪，每輪間隔 30 分鐘。

I want to point out that 30 minutes is a suggestion, not a rule, so if you have errands to run or have things to do, you can definitely wait longer than 30 minutes in between these folds.

我想指出的是，30 分鐘只是一個建議，而不是規則，所以如果你有差事要辦或有事情要做，你完全可以在這些摺疊之間等待超過 30 分鐘的時間。

Now we're on stretch and fold round number two.

現在我們進行第二輪拉伸和摺疊。

You can see that our dough is a lot stronger and it's starting to firm up a bit.

你可以看到，我們的麵糰更結實了，也開始有點硬了。

You'll notice as you go through these four rounds that your dough is starting to turn more into a dough ball versus a loose dough.

在進行這四輪操作時，您會發現麵糰開始變成一個麵糰球，而不是一個鬆散的麵糰。

After our four rounds of stretch and folds, we're going to let this dough rest another three to four hours.

經過四輪拉伸和摺疊後，我們要讓麵糰再靜置三到四個小時。

This is called bulk fermentation and bulk fermentation rest times depend on your dough temperature.

這就是所謂的體發酵，體發酵的靜置時間取決於麵糰的溫度。

So it will be different for everybody, but there are some visual signs to look for when your dough is ready.

是以，每個人的情況都不盡相同，但在麵糰準備就緒時，可以通過一些直觀的跡象來判斷。

It will almost be doubled in size, jiggly, airy, and bubbly.

它的大小几乎會增加一倍，晃動、透氣、冒泡。

If you tap on the bottom of your bowl, it will sound hollow.

如果敲擊碗底，會發出空洞的聲音。

Once our dough is done bulk fermenting, now it's time to shape.

麵糰發酵完成後，就可以進行整形了。

I dump my dough out onto the surface and I use a spray bottle to wet my hands and this bench scraper.

我把麵糰倒在面上，然後用噴壺把雙手和這把長凳刮刀弄溼。

You shouldn't have to use massive amounts of flour to keep your dough from sticking.

您不必使用大量麵粉來防止麵糰粘連。

I stretch my dough into a rectangle as far as I can get it without tearing.

我將麵糰拉伸成長方形，儘量不撕裂。

From there, I take the right side of my dough and fold it into the middle.

然後，我把麵糰的右邊摺疊到中間。

Then I take the left side of my dough and fold it on top of that.

然後，我把左邊的麵糰摺疊在上面。

Now starting from the bottom, we are going to roll this dough up.

現在從底部開始，我們要把麵糰捲起來。

As you can see, I'm trying to roll the edges of the dough into the center as I'm rolling it all up.

如你所見，我在捲起麵糰時，試圖將麵糰的邊緣捲到中間。

Now that it's in a log shape, we're going to tuck those edges underneath the dough.

現在，麵糰呈圓木狀，我們要把這些邊緣塞到麵糰下面。

This is going to create that ball shape and some tension in the top of our dough.

這將在麵糰頂部形成球形和一些張力。

I'm pushing that dough ball towards me, turning it, and pushing it away from me, doing a push, turn, pull, turn movement.

我把麵糰推向我，轉動它，然後把它推離我，做一個推、轉、拉、轉的動作。

I do about eight to ten of these, trying not to rip the top of the dough.

我做了大約八到十個這樣的麵糰，儘量不撕裂麵糰的頂部。

It may feel awkward at first if you've never done it, but the more you practice it, the better you'll get.

如果你從來沒有這樣做過，一開始可能會覺得很彆扭，但練習得越多，你就會做得越好。

We're going to cover our dough and let it rest for 30 minutes, and after the 30 minutes, you'll notice that it spread out quite a bit.

我們要把麵糰蓋上，靜置 30 分鐘，30 分鐘後，你會發現麵糰散開了不少。

Before I do the final shaping, I like to prepare either my banneton basket.

在最後塑形之前，我喜歡先準備好我的籃筐。

If you don't have one of these, you can also use just a bowl with a towel covering it.

如果沒有這樣的碗，也可以只用一個碗，上面蓋上毛巾。

Using wet hands and a bench scraper, we're going to flip our dough over, and we're going to do the exact same thing as we did the first time, only this time you'll notice that your dough is a lot stronger and it's not going to stretch as easily.

用溼手和刮板將麵糰翻轉過來，做和第一次完全一樣的動作，只是這次你會發現麵糰更結實了，不會那麼容易拉伸。

This is going to give our dough better structure and height when it's baked.

這將使我們的麵糰在烘烤時具有更好的結構和高度。

You can definitely skip this second round of shaping if you need to, but it could result in a flatter loaf.

如果有必要，您完全可以跳過第二輪整形，但這樣做出來的麵包可能會更扁平。

When we're finished shaping, we're going to take that ball of dough, flip it upside down, so we want this smooth side down into our banneton basket.

整形完成後，我們要把麵糰翻轉過來，將光滑的一面朝下放入筐中。

If you see the dough trying to split, you could do something called stitching.

如果您看到麵糰試圖裂開，您可以採用一種叫做縫合的方法。

So it's just grabbing an edge of that dough and pulling it towards the middle.

是以，只需抓住麵糰的邊緣，將其拉向中間即可。

Now I'm going to cover this dough in the banneton basket, and there are two options we have.

現在，我要把這些麵糰放進籃子裡，我們有兩種選擇。

My preferred option is putting this in the refrigerator overnight, or if you want to bake this today, you could do a second rise at room temperature for another two hours.

我更傾向於把它放在冰箱裡過夜，如果你想今天就烤好，也可以在室溫下再醒發兩個小時。

When you're ready to bake, just flip your dough upside down onto some parchment paper.

準備烘烤時，將麵糰倒扣在羊皮紙上即可。

I sprinkled a little bit of rice flour on the top of my dough.

This is totally optional, but doing this will help any of your decorative scoring pop.

這完全是可有可無的，但這樣做會讓你的任何裝飾刻痕都更加突出。

我在亞馬遜上買的，大約 5 美元。

I have all the tools that I use linked on my Amazon storefront.

我在亞馬遜店面上鍊接了我使用的所有工具。

I start by doing my decorative scoring first.

Here I'm doing a wheat stock, and then I go on to my expansion score.

在這裡，我做的是小麥股票，然後我繼續做擴張得分。

When doing your expansion score, you want to make sure that your bread lom is angled.

在進行擴展分時，要確保麵包坯是傾斜的。

I'm making a cut from the top to the bottom of my dough, and this is going to tell my dough where to expand while it's baking.

我將從麵糰的頂部到底部切一刀，這將告訴我的麵糰在烘烤時向哪裡擴展。

While I preheat my oven, I keep my dutch oven inside, so that way when I put my dough in, it's already hot.

在預熱烤箱時，我把烤箱放在裡面，這樣當我把麵糰放進去時，烤箱已經熱了。

I put that dutch oven inside the oven at 450 degrees for 30 minutes covered, and 15 minutes uncovered.

我把烤箱放在 450 度的烤箱裡，蓋上蓋子烤 30 分鐘，再蓋上蓋子烤 15 分鐘。

When your loaf is done, immediately take it out of that dutch oven and put it onto a wire cooling rack.

麵包烤好後，立即從烤箱中取出，放在冷卻架上。

You can admire your beautiful work, but if you can, try to let this cool for one to two hours.

你可以欣賞自己的美麗作品，但如果可以的話，儘量讓它冷卻一到兩個小時。

Cutting too early can lead to a gummy texture.

切得太早可能會導致口感發硬。

Now that we've made it this far, congratulations on your beautiful loaf of sourdough.

既然我們已經走到了這一步，那就恭喜你做出了漂亮的酸麵糰。

If you have any questions, leave them for me in the comments, and make sure you're following me if you're not already.

如果您有任何問題，請在評論中給我留言，如果您還沒有關注我，請確保您關注了我。