酸种面包做了好多年，添个“新玩具”，效果怎么样？

我做酸种面包已经好些年了。 几天前在美国著名的高端厨房用品零售商 Williams Sonoma 逛的时候，偶然看到了一套酸种面包的工具套装，是著名烘焙用品品牌 Nordic Ware 出品的。当时看了一下价格，觉得还是有一点小贵。所以我回家比较了一下价格，最后还是决定从 Amazon 下单。 今天终于到货了！那我们就一起来看看，这套工具里面到底有什么，最重要的是——好不好用？值不值得买？ 首先来看这个烤面包的锅。它给我的第一个感觉就是：轻！ 跟我以前用的铸铁锅相比，真的轻了很多。锅底比较厚，产品介绍也特别强调，它能够快速升温，达到类似铸铁锅的烘烤效果，而且最方便的一点是，烤面包的时候不需要把这个锅提前放进烤箱预热。 除了烤锅，这一套里面还有一个酸种发酵杯、一个和面工具、一张用来转移面团的硅胶垫、一把刮刀，还有一把面包割刀。另外还有一本小册子，里面有酸种面包的配方和一些制作小贴士，对于刚开始做酸种面包的人来说，还是挺方便的。 今天刚好我有一个已经冷藏发酵好的面团。直接来试试这个 Nordic 的烤锅！我把烤箱用 convection 模式预热到450华氏度。这里要特别说明一下：这个锅不需要预热。面团从冰箱拿出来以后，直接转移到烘焙纸上。 正好也来试一下这把面包割刀。以前我也买过两把类似的割刀，但是一直没有特别满意。嗯，这把刀还真的挺好用！而且它的刀头可以收进去，平时收纳的时候比较安全，这一点我也很喜欢。 好了，面包进烤箱！ 今天我还是按照自己一直以来比较习惯的方法：带盖烤30分钟，去盖以后烤10分钟，最后裸烤6分钟。 还有一个我自己一直会用的小方法：在烘焙纸和锅底之间放两三块冰。 面包烤好后一定要彻底放凉后切。现在我们来看看今天这个第一次使用 Nordic 烤锅烤出来的酸种面包，到底怎么样。 切开看看……嗯！里面的气泡分布得很均匀。拿一片尝一下。面包很柔软，又有弹性，吃起来有很明显的麦香，还有一点酸种面包特有的韧性。整体效果，我还是非常满意的。 所以第一次使用下来，我对这套工具的感觉还是不错的。 如果你是刚开始学习做酸种面包，这种套装我觉得还是比较方便的，基本需要的东西都准备好了。 而我自己最喜欢的，其实是这个烤锅。轻、不需要预热，而且烤出来的面包效果确实让我满意。另外，这把可以伸缩收纳的面包割刀，也比我以前买的两把更合我的心意。 当然，今天只是第一次使用。以后我会继续用它做酸种面包，如果发现什么问题，我会再和大家交流。 I’ve been making sourdough bread for quite a few years now. A few days ago, I was browsing at Williams Sonoma, a well-known high-end kitchen retailer here in the U.S., when I happened to come across this sourdough bread baking tool set from Nordic Ware, a well-known baking brand. looked at the price and thought it was a little expensive.So I went home and compared the prices, and in the end, I decided to order it from Amazon. And today, it finally arrived!So let’s take a look at what’s actually included in this set. And most importantly—How well does it work? And is it worth buying? Let’s start with the bread-baking pot.The first thing I noticed was—It’s light!Compared with the cast-iron Dutch oven I’ve been using, this one is really much lighter.The bottom of the pot is fairly thick, and according to the product description, it heats up quickly and is designed to give you baking results similar to cast iron.And one thing I find especially convenient is that—you don’t need to preheat the pot before baking your bread. Besides the baking pot, the set also includes a sourdough starter cup, a dough mixing tool, a silicone mat for transferring the dough, a dough scraper, and a bread scoring tool.There’s also a little booklet with sourdough recipes and some helpful tips. If you’re just starting to learn how to make sourdough, I think having all these basic tools in one set is pretty convenient. I happen to have a dough that has already finished its cold fermentation in the refrigerator today. So let’s put this Nordic Ware baking pot to the test! I preheated my oven to 450°F using the convection setting. the oven needs to be preheated, but the pot itself does not. I took the dough straight out of the refrigerator and transferred it onto a piece of parchment paper. And this is also a good chance to try out the bread scoring tool. I’ve bought two similar scoring tools before, but I was never particularly happy with either one.This one actually works really well! And I also like the fact that the blade can retract into the handle.That makes it safer and easier to store when you’re not using it. All right, into the oven! Today, I’m going to use the method I normally use for my sourdough:30 minutes with the lid on, 10 minutes with the lid off, and then another 6 minutes uncovered. The bread is ready. You need to let it cool completely before slicing, so the crumb has time to set. And now, let’s see—How did this sourdough turn out the first time I used the Nordic Ware baking pot. Let’s cut it open…Hmm!The bubbles inside look quite evenly distributed.Let me try a slice. The bread is soft and springy, with a really nice wheat flavor and that characteristic chewiness you expect from sourdough. Overall, I’m very happy with the result. So after using this set for the first time, I have to say I’m pretty impressed.If you’re just getting started with sourdough, I think a set like this can be really convenient because it comes with most of the basic tools you need. For me, my favorite item is actually the baking pot. It’s lightweight, it doesn’t need to be preheated, and most importantly, I’m very happy with how the bread turned out. I also really like this retractable bread scoring tool. It works better for me than the two I’ve used before. Of course, this was only my first time using the set. I’ll continue using it to bake sourdough, and if I discover any other advantages—or any problems—I’ll come back and give you an update. And if you’re also a sourdough baker, I’d love to hear from you: What kind of baking pot do you use? Do you use a cast-iron Dutch oven, or another type of sourdough bread baker? Let me know in the comments. I’d love to hear what you’re using!