Prini在倫敦市中心,我會注意到這間麵包店是因為它有一個燒柴火的爐子.
在台灣時,我有好常一陣子都在迷戀做出一般麵包店做不出的麵包,從自己養酵母開始,自己磨麥子,唯一沒做就是蓋一個窯爐.
窯爐可以達到高溫4.5百度.一般電烤箱只能到達250度最多.
窯爐烤麵包不僅時間縮減一半而且麵包的含水度大大提升.
This is a very unique bakery with its own wood-stone oven.
Wood-stone ovens are every baker’s dream. They can reach 400-500 degrees consistently. These ovens bake bread twice as fast and compliment the high moisture content and flavor of the dough. This is why most professional Italian pizza makers always choose stone ovens for a higher quality baked product.
Rye flour is many times more expensive than white bread flour, because it’s rare and very good for health. This type of bread definitely is not easy to make. First, every bread maker knows that when dough contains a high amount of water, it becomes very hard to handle or shape. Second, the sour taste shows that the baker uses a very traditional way of raising the dough without adding commercial yeast.
我買的一個裸麥麵包,外皮很硬,裡頭卻非常的柔軟和濕潤,跟我預料的相同.但是最令我意外的是,吃起來是酸的.我好高興.(絕大一般人都不會這樣想,但是我相信任何一個麵包師都會跟我有一樣的喜出望外的感覺),因為它的酸味是來自自己養的酵母做成的sourdough,在用sourdough養出麵團,完全不靠商用酵母,只能憑麵包師多年經驗來做這種麵包,這是非常高難度不是仿間一般麵包店做的出來.在台灣能做出這種麵包的人可能手指都數的出來.
