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自養酸種❤︎ 小麥胚芽奇亞籽歐包 Sourdough Wheat Germ Chia seed Loaf
有關此麵包的製作和配方
https://youtu.be/MywdfD4fnn0
別忘了打開HD鑑賞 Please watch HD version，畫質才會更清楚~~
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#Sourdough
#levain
#小麥胚芽
#奇亞籽
#裸麥
#chiaseed
#wheatgerm
#ryeflakes
#天然酵母
#歐包控
#野生酵母
#麵包
#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン
#小麥胚芽奇亞籽歐包
自養酸種❤︎ 小麥胚芽奇亞籽歐包 切片時間到!
The crumb time of "sourdough Wheat Germ Chiaseed Loaf"
感覺烘焙彈性不如預期，原本擔心的烤溫不足和小過發，可能是主要的原因。烤溫不足讓氣孔主要集中於靠近熱源的地方，中心部分小氣孔比較多，但是整體看來，氣孔都有開，所以口感仍然鬆軟有彈性，而且沒有包進特別讓人沮喪的不必要氣孔。我試吃了一片，充滿了焙煎胚芽的香氣，小小的過發讓麵包吃起來有點類似餐包的鬆軟。
為了追求更理想的下一顆麵包，不斷地從每顆出爐的麵包學習到啟示。
明天上傳有關這顆歐包的Youtube影片，歡迎來訂閱。
I'll upload a video about this loaf to Youtube, welcome to subscribe my channel.
https://www.youtube.com/playlist?list=PLpdZBPzDZLzcS3c5OszE2Il5VmhTIi3W9
The crumb looked slightly over-proofed. The dough temperature was a little bit higher than expected at the time of SF#1. Therefore, I decided to switch bulk fermentation place from warm oven to the kitchen counter top at RT@22C after dong SF#1. And load the dough into the fridge right after shaping. I should have shorten the cold retard time or lowered the temperature to 3C.
The oven spring was not good as expected. I think the main reasons are overproofing and inadequate heating in oven. There are some uneven holes around the outer part of loaf and not as stable as "just right". It still tasted good, though. It smelled terrific. I loved the flavor of roasted wheat germ in particular. There are more details about fermentation and process of baking I should pay attention to. Hope the next loaf would be better.
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#Sourdough
#levain
#小麥胚芽
#奇亞籽
#裸麥
#chiaseed
#wheatgerm
#ryeflakes
#天然酵母
#歐包控
#野生酵母
#麵包
#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン
#小麥胚芽奇亞籽歐包
自養酸種❤︎ 小麥胚芽奇亞籽歐包 入爐烘烤篇 baking
外皮裹上裸麥片，很難割線，而且之前擔心麵團過發，不敢多劃刀，決定就一刀切就好。
要入爐之前預熱烤箱時，忽然發現一個小失誤。
因為之前我烤了pizza，用最高溫300度預熱烤箱（其實爐中只有250度），然後中途換230度烤完pizza，但是當我要換烤歐包時，東芝烤箱卻不允許再調高到300度，只能最高溫230度續烤，所以導致預熱不足，讓起始溫度最高只能達230度（這就是這台烤箱的缺點之一）。
出爐之前都覺得有點不安，但烤出來的成品外表讓心中石頭稍微放下來。
不過外表再ok，內部組織最重要，等放涼切片，再和大家分享它的內在!
和我一樣期待的朋友，別忘了晚一點再來坐坐。
It was quite difficult to score on the surface coated with rye flakes. Plus, It looked a little bit over-proofed. So I decided to score just one cut. so as simple as possible. An unhappy incident happened when I tried to preheat my oven, which is "Toshiba microwave oven". I baked pizza at 230C 20 minutes before loading this loaf as kind of preheating. But the oven doesn't allow to be switched back to any temperature higher than the current one. This is a stupid setting of this oven, which always skips my mind. So I had no choice but to have this loaf baked at 230C from the beginning. This quit upset me. But later when the loaf came out, a beautiful look just gave me a little relief. I can't wait to see its crumb, which matters above all.
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#Sourdough
#levain
#小麥胚芽
#奇亞籽
#裸麥
#chiaseed
#wheatgerm
#ryeflakes
#天然酵母
#歐包控
#野生酵母
#麵包
#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン
#小麥胚芽奇亞籽歐包
小麥胚芽奇亞籽歐包 在 小麥胚芽奇亞籽歐包 - YouTube 的推薦與評價
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