我编辑了一份详细的食谱，里面包括了多年制作酸种面包的心得体会。视频内容比较全面，如果只是想做出成功的酸种面包，看视频就够了。另外失败的面包看视频更加直观，这份食谱里面也没有收录。购买收费食谱，点击链接：https://payhip.com/b/MQnv0 食谱 制作两个酸种面包所需要的材料 鲁邦种 酸酵种：45克 面粉：90克 ，制作面包用的面粉 水：90克 7-8个小时后，鲁邦种成熟之后，开始制作面包 酸面种制作视频：https://youtu.be/GQGgW4isQvo?si=bGqP6mp64WGJ-Pk5 主面团 中筋高筋面粉：650 克 水：500克 鲁邦种：200克 盐：14克 鲁邦种和面团混合之后，开始计算发酵时间。23-24℃/73-75°F发酵6-7个小时。 烘焙温度： 260°C/500°F盖盖子先烤25分钟，然后温度降低到230°C /450°F，去掉盖子烤6-8分钟。 I've put together a detailed recipe along with insights from my years of making sourdough bread. The video covers everything you need to know, so if you're just looking to make a successful sourdough, watching it will be enough. The video also shows failed attempts more clearly, which aren't included in the written recipe. To purchase the full recipe, click the link: https://payhip.com/b/6RB30 Ingredients for making two sourdough loaves: Levain * Sourdough starter: 45 grams * Flour: 90 grams (bread flour) * Water: 90 grams After 7-8 hours, when the levain is mature, start making the bread. Video for making the sourdough starter: https://youtu.be/GQGgW4isQvo?si=bGqP6mp64WGJ-Pk5 Main Dough * Bread flour: 650 grams * Water: 500 grams * Levain: 200 grams * Salt: 14 grams The hydration ratio of the dough is 80%. After mixing the Levain with the dough, start counting the fermentation time: 6-7 hours at 23-24°C (73-75°F). Baking temperature: * 260°C (500°F): Bake with the lid on for 25 minutes. * Then, lower the temperature to 230°C (450°F): Bake without the lid for 6-8 minutes. 酸种面包, 酸种面包做法, 酸种面包教程, 酸种面包基础教程, 欧包, 天然酵母, 天然酵母欧包, sourdough, sourdough bread, basic sourdough bread, open crumb sourdough, basic open crumb sourdough,