活動詳細

深入學習酸種麵包製作，涵蓋水果酵母培植、麵團成分計算、攪拌、低溫發酵處理、餡料搭配同醬料製作。第一日專注麵團攪拌，多款麵包嘅切割、整形，仲有醬料同浸泡橄欖油嘅製作。第二日完成烘焙同包裝，帶走你嘅成果。 Dive deep into sourdough bread-making! Learn fruit yeast cultivation, dough ingredient calculations, mixing, low-temperature fermentation, filling pairings, and sauce and infused olive oil preparation. Day 1 focuses on dough mixing, cutting, shaping, and sauce prep. Day 2 completes final proofing, baking, and packaging. Take home your creations!
 ------------------------ 1> 學員學習以酸種酵母、麵粉、鹽等材料計算比例，了解混合成分嘅差異，掌握慢發酵時間管理 Students learn to calculate ratios for sourdough starter, flour, salt, and other ingredients, understanding mixing differences and mastering slow fermentation timing 2> 學員根據配方比例計算原材料，導師指導依序混合材料，部分手揉麵團，部分用機器攪拌，學員操作麵團機及練習摺疊麵團。 Students calculate ingredient ratios per the recipe, guided by the instructor to mix in order. Some dough is hand-kneaded, some machine-mixed, with students operating the mixer and practicing dough folding. 3> 水果酵母液加入麵團，增強酵母活性，促進高度發酵，賦予麵包獨特水果風味 Fruit yeast liquid added to dough boosts yeast activity, promotes vigorous fermentation, and imparts a distinct fruity flavor to bread. 4> 準備醬料原材料，過濾乳酪乳清，製作乳酪醬、素醬、果醬，經熱處理混合調味，次日低溫包裝 Prepare sauce ingredients, strain whey from cheese, make cheese sauce, vegan sauce, and jam. Heat-treat, season, and package at low temperature the next day 5> 學員跟隨導師示範同步操作：切割、初步整形、鬆弛、最終整形，包好放冰箱低溫發酵過夜，次日最終發酵，入爐烘焙 Students follow the instructor’s demonstration: cutting, initial shaping, resting, final shaping, wrapping for overnight cold fermentation, final proofing next day, and baking ----------------------- 地點:長洲哨牙刀工作室   每班限四至六人   首日: 上午十點至七點  次日: 下午兩點至六點" Location : Cheung Chau sourdough workshop Each class limited to 4-6peoples First day 10am- 7pm Second day 2pm-6pm" ------------------------ 兩日制 酸刀糧產坊 學員將處理4.8公斤麵團，製作12款酸種麵包： 1> 原白酸刀（600克）、 2> 原白法棍（300克x2）、 3> 可可酸刀（600克）、 4> 可可法棍（300克x2）、 5> 全麥酸刀（600克）、 6>全麥方包（300克x2，洋蔥餡料）、 7> 黑麥酸刀（600克）、 8> 黑麥方包（300克x2，朱古力蔓越莓或無花果合桃餡料）。 醬料 1> 200克乳酪醬 2> 200毫升橄欖油醬。
 帶回家：12個麵包、200克乳酪醬、200毫升橄欖油醬。
總共麵團：4.8公斤。 備注：首日課程中段預留2小時發酵等待，安排輕食或自由活動。發酵時間或延長，建議預留彈性時間 ----------------------- Two-days Sourdough workshop, participants handle 4.8kg of dough to craft 12 sourdough breads: 1> white sourdough (600g), 2> white baguette (300gx2), 3> cocoa sourdough (600g), 4> cocoa baguette (300gx2), 5> wholemeal sourdough (600g), 6> wholemeal tin loaf (300gx2 with onion filling), 7> rye sourdough (600g), 8> rye tin loaf (300gx2 with chocolate-cranberry or fig-walnut filling).