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.
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at-rt 在 [問題] 請問是AT RT團- 精華區WOW 的推薦與評價
最近跨伺服器戰場開了之後.越來越多討論戰場的討論.
但是我一職不知道啥是AT RT團.請問是哪些字的縮寫?
跟BL LM 一樣嗎?哈哈哈
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※ 編輯: danielchen 來自: 61.59.48.137 (09/12 10:10)
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