自製酸種 ❤︎原味山茶花狂野歐包 Plain Sourdough loaf ~自家製酵母サワー種カンパーニュ
https://youtu.be/a17MIH9Oid0
I used 100% Pure White Strong Flour (Camellia, Japanese Nissin) and an interesting fermentation strategy for this loaf. Very interesting crumb, full of wild and open, airy holes. The points of bulk fermentation this time is focused on the first two hours right after I incorporated levain into the autolysed dough. The dough temperature has reached up to over 31C before starting lamination. After lamination, I placed the dough on the coolest place in my kitchen in order to lower the dough temperature (DT) to around 20C. DT has dropped to close to Room temperature (RT) 1.5 hour later. After then, the bulk fermentation has been on the counter top at around room temperature 19-20C until I start the cold retard. In addition, I did the preshape and had 30 min bench time before formal shaping.
About this loaf: 有關此麵包：
Step1: mix and fermentolyse 2 hours 混合材料，水合發酵 2小時
White strong flour 240g 日清山茶花カメリア高筋白麵粉 （Protein 蛋白質 11.8%）
Levain (my Nagoya Sourdough) 70g 酸種
water 170cc 水
salt 4g 鹽
malt powder 1g 麥芽精粉
註：建議加入麥芽精粉或是相關烘焙用的麥芽糖精，因為鄉村麵包屬於長時間發酵麵團，少許的麥芽精粉可以補充酵素以維持長時間發酵所需養分。若是沒有麥芽精粉，可以省略不加，但是成品效果各有不同。
Note: about my Nagoya Sourdough: 有關我使用的那古野酸種如下：
https://youtu.be/gONyp2lISFQ
Note:During step1, the dough is in switched off oven with a hot water pot inside) 此階段放置溫暖烤箱中，方法請參考此連結：
https://youtu.be/18NVHCoZlgw
Step2: Lamination and rest for 1.5 hours RT@19C 貼合，室溫19度靜置發酵 1.5小時
(on my kitchen counter，廚房流理台）
Step3: Fold and rest for 1 hours RT@19C 拉折，室溫19度靜置發酵 1小時
(on my kitchen counter，廚房流理台）
Step4: Preshape and bench time 30 min RT@19C 初成形及中間靜置30分鐘
Step5: Shape 成形
Step6: Cold retard in fridge@7C(vegetable drawer) 3 hours + @5C 9 hours 冰箱冷藏發酵7度3小時, 5度9小時
Step7: bake @250C 25min @220 10min switched off oven 10 min.
這次試作，全用100%日清山茶花高筋麵粉（蛋白質11.8)，不加其他麵粉，採取不同以往的發酵策略（請看影片中流程），重點如下：
第一：加入酵種後2小時集中發酵力道，之後降至室溫19度。
第二：減少拉折次數。
第三：初成形和中間靜置。
第三：後端提高冷藏溫度，縮短冷藏發酵時間。
出爐，下午切面看看，哇，切開麵包，才知它的「狂野」。把它叫做「山茶花狂野包」。
This loaf's crumb is full of surprise and wildness.
I decided to name it "Camellia Wild"
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
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#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#Sourdough
#levain
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#bread
#天然酵母
#歐包控
#野生酵母
#烘焙
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#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン
#山茶花狂野包
#Cameliaflour
#日清山茶花
#カメリア強力粉
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