Sourdough Baguette . 酸種法包

                                Sourdough Baguette  .  酸種法包

I said before that I would prepare baguettes today using the sourdough I kept in the fridge for over 100 hours, yeah, it was 104 hours....it seemed a bit very long, but I added extra salt to lower down the fermentation process, so the baguettes came out without any problems except I could taste a distinctive sourdough flavor.  Since I like sourdough breads, it did not bother me, but someone who do not like the sour after taste.

我之前說過，我今天會用已留在用冰箱裡超過一百小時的酸種麵糰造包；沒錯，是一百零四小時.......時間似乎有點長，但我加了鹽，減慢了麵糰發酵速度，所以法包如常出爐，沒出任何亂子。食味上，因用酸種長時間發酵，吃起來嚐到獨特的酸種味道，對於愛酸種包的人如我來說，一點不是問題，但對於不喜歡吃酸種包的會是例外。

Ingredients:
33% Levain (100% hydration)
66% Hydration 
2% Salt  plus 0.75% extra
100% Unbleached Strong White Flour

材料：
33% 酸種 (百分百含水量)
66% 水
2% 鹽 另多加 0.75%延緩發酵
100% 高筋粉