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 法棍半日坊（5小時） 挑戰高階法棍製作！靈活處理2.4公斤原白同可可麵團，製作4條300克同2條600克法棍，共6條。學習精準切割同整形，烤出皮脆內軟嘅經典法棍，適合喜愛挑戰嘅你！
帶回家：6條法棍（4條300克，2條600克）。
總共麵團：2.4公斤。 TAKE HOME Baguette Workshop (5 hours) Master baguette-making! Skillfully shape 2.4kg of white and cocoa dough into four 300g and two 600g baguettes, totaling 6. Learn precise cutting and shaping for crispy crusts and soft interiors. Perfect for bold bakers!
Take Home: 6 baguettes (4 at 300g, 2 at 600g).
Total Dough: 2.4kg.