活動詳細

工作坊內容 1> 導師提前一日為工作坊準備麵團，進行過夜低溫發酵及摺疊以增強筋度。學員跟隨導師示範，同步切割、初步整形、鬆弛、最終整形、最終發酵及入爐烘焙. The instructor prepares workshop dough a day in advance, using overnight cold fermentation and folding to enhance gluten. Students follow demonstrations, synchronously cutting, initial shaping, resting, final shaping, proofing, and baking to craft delicious bread! ------------------- 2> 水果製作酵母液，歐洲小麥麵粉波蘭種 麵種激活用來整麵包及長期保存 了解現代食物和古代發酵嘅食物對身體帶來唔同 Fruit Yeast Liquid and European Wheat Flour Poolish Activating and Storing Starter for Bread Modern vs. Ancient Fermented Foods and Their Health Impact" ----------------- 3> 導師展示如何處理冷藏麵包 預熱及製作零食 為大家準備全自家製嘅麵包及醬料分享美食" Catering and eat, infused Olive oil, Homemade yogurt and kefir spread, Homemade fruit spread. ---------------- "工作坊時間表 下午1時45分：茶點款待，輕鬆聊天，簡單交流。 下午2時：開始麵團切割、初步整形及初次發酵。 下午3時30分：簡介發酵原理，講解長洲老麵種的來源。 下午4時30分：第二次麵團整形，靜待發酵。 下午5時：最終發酵，入爐烘焙，準備醬料食材。 下午6時30分：享用美食，帶走新鮮出爐的麵包。 黃昏7時：活動圓滿結束。 " "Workshop Schedule 1:45 PM: Tea and snacks served, casual chat, and brief introductions. 2:00 PM: Begin dough cutting, initial shaping, and first fermentation. 3:30 PM: Introduction to fermentation principles and origin of Cheung Chau old dough starter. 4:30 PM: Second dough shaping, await fermentation. 5:00 PM: Final proofing, start baking, and prepare sauce ingredients. 6:30 PM: Enjoy the meal and take home freshly baked bread. 7:00 PM: Workshop concludes. " ------------------------- 帶回家 意式半日坊（5小時） 探索高水合橄欖油麵團！靈活處理2.4公斤麵團，製作2個300克拖鞋包同3個200克富家茶，共5個。拖鞋包挑戰技術，富家茶簡單易學，烤出輕盈意式風味！
帶回家：5個麵包（2拖鞋包，3富家茶）。
總共麵團：2.4公斤。 TAKE HOME Italian Bread Workshop (5 hours) Explore high-hydration olive oil dough! Craft 2.4kg of dough into two 300g ciabatta and three 200g focaccia, totaling 5 breads. Ciabatta tests skills, focaccia is easy. Bake light, flavorful Italian classics!
Take Home: 5 breads (2 ciabatta, 3 focaccia).
Total Dough: 2.4kg.