Category: Life

嘗試低溫隔夜中種法，結果不是很成功。第二次發酵的時候跑出去，回來發現發過頭了。忘了在步驟2之後要讓麵糰在室溫再發一次。直接跳到後發，還讓麵糰發超過兩小時。跟以前一樣，烤之前麵糰有點垮下去。烤出來氣泡有點大。因為加了好多奶油，皮很脆很香，很好吃😋。

作法

1. 乾酵母溶入牛奶，倒入麵粉中，混成麵糰後放入冰箱12小時
2. 乾酵母溶入鮮奶油，中種麵糰加入主麵糰材料，打到光滑
3. 分成三等分，鬆弛，桿麵，捲起，鬆弛，桿麵，捲起，放入烤盒
4. 發酵90分鐘
5. 烤350ºF/30分鐘

材料

中種麵糰:
高筋麵粉 240
牛奶 192
乾酵母 350
主麵糰:
高筋麵粉 60
鮮奶油 48
乾酵母 1
糖 20
鹽 5
無鹽奶油 25

Success! After 12 batches, this one is a success, the best one ever.

Exactly 450g of flour left in the bag, just right for one Pullman loaf. Rise in a over with a bowl of steaming hot water for 90 minutes. The dough came out firm and bouncy and easy to work with, not overly sticky at all. Split the dough in two, rest for 15-20 minutes, shaped and placed in the center of the pan. Baked at 360ºF for 30 minutes.

The trick – be patient. Rising the dough too fast produces too much gas and makes rough texture. It also drains the yeast too early and the dough will not rise further during baking.

Use 600g flour last Saturday. Started too late and couldn’t finished it in time. The second rise was a mess. Kept the oven at 200ºF with a plastic wrapper over the Pullman pan. The dough raised up to the full height within 30 minutes, then collapsed the moment I pulled off the wrapper.

Made another 600g and still the dough collapsed after the second rise. A little bit googling found out it was a result of over rising and the yeast was exhausted before baking. Next time, rise the dough slowly in room temperature. Used imperial butter instead of sweat butter, what a mistake. The dough came out soggy and sticky after the first rise. Only real butter!

這個麵包是用 Carol 給我的吳寶春吐司食譜。第一次實驗，只用一半的份量，用400ºF烤15分鐘。這次用 KitchenAid 攪拌機打麵團。要打到外表光滑，內部80ºF (26ºC)。搞不清楚要用低速還是高速。用低速麵團就是軟趴趴的，用高速會成一團，可是又怕太久溫度太高。慢慢快快的打了快45分鐘，就是打不到光滑的程度。後來 Carol 說如果麵團溫度太高，可以把它放進冰箱一下再繼續打。原來還有這一招。下次用高速打到好。麵包有比較鬆，主要可能還是高筋麵粉的關係。可是還是沒達到台灣吐司的程度。

下次改進：液體部分用手工混好再給攪拌機打；奶油切小塊一點，放軟一點，再加；用高速打。

360ºF (180ºC) 30分鐘