直接法100%全麥生吐司 whole wheat nama loaf
用料
| Malted brown flour | 600g |
| sugar 糖 | 30g |
| egg 蛋 | 1個48g |
| milk 牛奶 | 370g |
| heavy cream奶油 | 50g |
| salt鹽 | 5g |
| dry yeast酵母 | 7g |
| butter 黃油 | 48g |
直接法100%全麥生吐司 whole wheat nama loaf的做法
除黃油以外所有東西加入廚師機，先低速2檔攪拌兩分鐘再高速5檔7-8分鐘。 攪拌至8分膜。Add everything but butter inside the bowl and turn on mixer level 2 for 2 min and level 5 for 7-8min.
加入軟化的黃油2檔1分鐘5檔1分半到2分鐘。攪拌至9分到10分膜。注意麪糰溫度保持20-24度左右。add softened butter, turn on level two for 1 min and level 5 for 5 min. Be careful
Not heat up the dough too much. Keep around 20 -24degrees一發1個小時左右至兩倍大。具體時間看天氣。 bulk ferment for about one hour toDouble the size.
麪糰切6份每份196g左右。揉圓。鬆弛10分鐘整形放入450g模具。 separate the dough to 6 portions with 196g each. Round, relax for 10 min and shape into bread mold.
二發至8分滿。烤箱170度25分鐘。 second raise to 80% of the mold. Bake for 25min at 170 degrees without fan.
小貼士
這款麪包含水量偏大，整形時注意用手粉。否則可能粘到讓你懷疑人生😄
