Sourdough bread is a unique type of bread that only needs four ingredients to make: sourdough starter, flour, salt, and water. Once you master the technique you can change the flavor by adding nuts or dried fruit or cheese! In this video I’m going to turn the basic sourdough bread into cheese bread!
酸面包是一种独特的面包，只需要四种原料即可制作: 酸酵头，面粉，盐和水。 掌握技巧后，你可以通过添加坚果、干果或奶酪来改变口味！在这个视频中，我将把基本的酸面包变成奶酪面包！
*Timecode:*
0:00 - Intro
0:21 - Start mixing all ingredients. (开始混合所有原料)
0:54 - 1st “slap-and-fold”. (第一次“拍打和折叠”。)
1:38 - What is “lamination”. 2nd “stretch-and-fold”. (什么是“延展式拉伸折叠”。第二次拉伸和折叠。)
2:18 - What is “coil fold”. 3rd & 4th “stretch-and-fold”. (什么是“轻柔式折叠”。 第三和第四次“拉伸和折叠”。)
3:56- Reliable bulk rise method so you can judge when it is done. (可靠的方法来进行第一轮发酵，以便可以判断何时完成。)
5:10 - What is “pre-shaping”? (什么是“预整形”？)
5:52 - Prep basket for final proofing. (准备篮子以进行最后的发酵。)
6:27 - Final shaping - Round shape. (最后成型：圆形。)
8:04 - Score the bread and bake. (在面包上划痕并烘烤。)
*Asiago Cheese Sourdough Recipe, 70% hydration dough. (阿夏戈奶酪欧包食谱, 70% 含水量):*
• 450g Bread flour _(450克 高筋面粉)_
• 315g Filtered water _(315克过滤水)_
• 100g Active starter _(100克 活性天然酵母)_
• 10g Salt _(10克 盐)_
• 2/3 cup (or more if preferred) Shredded Asiago cheese (2/3 杯,如果喜欢的话可以更多,切碎的阿西亚戈奶酪)
*450°F (232°C) for 20 minutes with lid on, then 20 more minutes without the lid.* _(盖上盖子，450°F (232°C) 烤 20 分钟，然后不盖盖子，再烤 20 分钟。)_
*Sourdough Bread Procedure (酸面包制作步骤)*
1. Mix all ingredients, cover with a damp towel and rest for 30 minutes. _(将所有材料混合后，用湿毛巾盖住，静置 30 分钟。)_
2. 1st stretch and fold, when done, cover with a damp towel and rest for 30 minutes. _(第一次拉伸折叠，完成后用湿毛巾盖住，静置 30 分钟。)_
3. 2nd stretch and fold, when done, cover with a damp towel and rest for 30 minutes. _(第二次拉伸折叠，完成后用湿毛巾盖住，静置 30 分钟。)_
4. 3rd stretch and fold, when done, cover with a damp towel and rest for 30 minutes. _(第三次拉伸折叠，完成后用湿毛巾盖住，静置 30 分钟。)_
5. 4th stretch and fold, when done, transfer to a vessel for bulk rise. _(第四次拉伸折叠，完成后，转移到容器中进行第一次面团发酵。)_
6. Bulk rise here will take 2-6 hours, depending on environmental temperature and starter strength. _(第一次面团发酵将需要 2-6 小时，具体取决于环境温度和酵母强度。)_
7. Pre-shaping. When done, leave on the counter for 20 minutes. _(预塑形。完成后，将其放在台面上 静置20 分钟。)_
8. Final shaping. _(最终成型。)_
9. Final proof in the fridge: Once it’s in the fridge, it will be ready to bake in the next 12-24. _(最后面团发酵, 在冰箱中发酵, 放入冰箱后，12-24 小时内即可烘烤。)_
*Other related videos (其他相关视频):*
1. Tools needed to make Sourdough Starter and Bread (制作天然酵母和酸面包所需的工具): ua-cam.com/video/sYxq4weQ0qI/v-deo.html
2. How to make Sourdough Starter (如何制作天然酵母): ua-cam.com/video/iF9-9dTgUxY/v-deo.html
3. How to maintain Sourdough Starter (如何保养天然酵母): ua-cam.com/video/HznkYm6UC84/v-deo.html
4. My Starter has NO ACTION for DAYS! How long should I wait? (天然酵母已经好几天没有动静了！我应该等多久？): ua-cam.com/video/d5JH3mR_va4/v-deo.html
5. What flour is best for starter (哪种面粉最适合做天然酵母): ua-cam.com/video/HxQpcnxbZo0/v-deo.html
6. What is Hooch? (什么是酒液体层？): ua-cam.com/video/auThN1WxmX8/v-deo.html
7. Your first Sourdough bread (制作酸面包、欧包): ua-cam.com/video/BsbnVAvH8og/v-deo.html
8. What is Baker’s Percentages (什么是烘焙百分比): ua-cam.com/video/Ire3aDo_A98/v-deo.html
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