第一次尝试用天然酵母烤吐司。
原本担心，天然酵母无法发挥像商酵般的松软。
或者张力不足，无法满模。
结果。。。
不但漂亮满模，
包体松软，组织也绵密。
麦香风味浓郁，美味极了。😊😊
太满意这个天然酵母吐司了。✌✌
未来应该会常烤，自食或分享亲友。
健康又美味，好康就该分享。
全麦吐司（天然酵母）
模具 ：（450g土司模 1 个）
材料 :
高筋粉 170克
全麦面粉 80克
活跃酸种(天然酵母） 150克
糖 35克
水 135克
软化牛油 30克
盐 6克
做法 ：
1. 将所有材料（除了酸种和牛油之外），混合均匀。 盖上保鲜膜，冷藏冰箱20分钟。
2. 搅拌盆内，倒入做法（1）的面团，加入1/2 的酸种，低速搅拌2分钟。加入剩余的酸种，继续搅拌均匀。（ 面团成球状）
3. 加入牛油，继续低速搅拌成柔软，光滑，有弹性的薄膜面团。
4. 将面团移至一个已抹油的盆内，盖上保鲜膜进行第一次发酵至双倍大（约室温28- 30'C , 耗时3 - 3.3小时）
5. 将面团移至撒上面粉的工作台上，分割成2等份，并揉成圆球状，休面15分钟。
6. 用擀面棍擀平面团，上下两端分别折向中间。 将面团旋转90度，擀平长长方形，然后由上至下卷成圆筒状。同样步骤，完成另一个面团。
7. 将两个圆筒面团排入已抹油得吐司模内，盖上盖子，进行最后发酵至90%高（约2.5 -3 小时于室温28 - 30'C为准）
8. 最后 放入预热烤箱190'C，烤40 -45分钟或呈金黄色即可。
贴士 ：
~ 150克活跃酸种, 可以(50克酵种 :50克水 :50克高筋粉),室温培植至2.5倍即可。
~面团温度控制在25'C - 26'C 之间最适合，成功机率较高。
~如面团温度过高，可以暂停搅拌，冷藏于冰箱降温后再继续。
~ 想用商业酵母，可以参阅 ： 这里
450g Pullman's tin.(20cm X 10cm X 10cm )
Recipe adapted from :Auturm Baking with minor adjustment
Ingredients :
Bread flour 170g
Wholemeal flour 80g
Levain/ NY 150g
Sugar 35g
Water 135g
Softened butter 30g
Salt 6g
Topping :
Melted butter 2Tbsp
Sesame 1 Tbsp
Mehtod :
1. Mix all ingredients (except levain and butter)well. Cover it with cling wrap and chill in the fridge for 20 minutes.
2. In a mixing bowl, pour in the dough from (1) and 1/2 of the levain, use low speed to knead the dough for 2 minutes. Add in the balance of the levain, continue to knead until the dough comes together in a ball.
2. In a mixing bowl, pour in the dough from (1) and 1/2 of the levain, use low speed to knead the dough for 2 minutes. Add in the balance of the levain, continue to knead until the dough comes together in a ball.
3. Add in butter, continue to knead at low speed until the dough is smooth, shiny,elastic and pliable.
4. Transfer the dough into a greased bowl,cover with cling wrap. Proof the dough until double the size (room temperature 28 - 30’C approx. 3 -3.5hrs).
5. Place the dough on the floured working surface, devide the dough into 2 equal portions and roll into a ball, rest for 15 minutes.
6. Use the rolling pin to roll out the dough, fold the top and bottom to the middle. Turn the dough 90 degree, flatten the dough into rectengcle shape. Then roll the dough from one end to another to form a log. Repeat for the othe dough.
7. Arrange the 2 log doughs into the greased pullman's tin. Cover with cling wrap and final proof until 90% high.( approx. 2.5 -3 hrs at room temperature 28 -30'C)
8 Bake with preheated oven at 190'C for 40 -45 minutes or golden brown in color.
Tips ：
~ 150g levain/natural yeast.You may feed(50g starter : 50g water : 50g bread flour) until 2.5 times the amount at room temperature.
~Try to maintain the dough temperature at 25'C - 26'C, to get higher success rate.
~If the dough temperature too high, you may chill it in the fridge to lower it then only continue to knead the diugh.
~ Alternative baking with comercial yeast pls refer : Here
@@@@@ Enjoy ! @@@@@@
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