Soft Crust Boule . 酥軟歐式圓包
Have not baked for quite a while, wanted to make some breads for relatives here and ourselves. I asked my hubby if he wanted some baguettes, he said he preferred the soft crust ones. Okay, I like any kinds of breads anyway.
Since I am traveling, I don't bring along a bread lame, and soft crust boule does not have much oven spring anyway, I used a regular fruit knife to score the breads for a little decoration, and the breads just came out as I have expected, soft inside and puffy outside; all of these are related to some food science.
人在外，沒帶麵包割刀，而且酥軟歐式包外皮切口也不會在烤箱膨脹得犀害，我割包只是作裝飾，用一般水果刀隨意割兩下即可; 最重要是麵包出爐後，果然是外酥內軟，這一切都是和食物原理有關。
Soft Crust Boule
For 2 loaves of 7" boule and 3 loaves of 3-1/2" boule
Ingredients:
Bread Flour 400g
All Purpose Flour 100g
Salt 8g
Instant Yeast 6g
Water 115g
Milk 115g
Sweet Soya Milk 115g
For the Crust:
Melted Butter 1 tbsp
Rice Flour 1 tbsp
Method:
1. Add flour, salt, water, milk and 80g sweet soya milk into the mixing bowl, mix all with a stand mixer, medium speed till combined for 40-minute autolyse ; you may mix it using a wooden spoon till combined as well
2. Mix instant yeast with the leftover 35g sweet soya milk, then add it into the dough when autolyse is done, and then knead it using stand mixer or by hand till the dough is smooth; shape the dough round and put it inside a slightly greased big bowl for bulk proof until doubled
3. Slightly release the air from the dough, round it and let it rest for 15 minutes; divide the dough into 3 equal portions; I shaped two into boules and one into 3 smaller boules, and then cover all with wet towels and let them rise until doubled again
4. Preheat oven to 230°C
5. Brush a thin layer of butter on each bread, rest for 5 minutes to let the dough absorb the butter, and dust with rice flour slightly
6. Score the breads as you like
7. Put all into the oven at 230°C, and spray water around the oven, adjust to 190°C after 12 minutes; small boules need 18 minutes and big boules need 25 minutes
8. When done, take them out and let cool
Cooking Tips:
1. Brushing melted butter and sprinkle rice flour on top will make crust more puffy
2. For soft crust and crumbs, I used 20% all-purpose flour and 80% bread flour
3. I am using the same recipe from my usual recipe for baguette except I used milk and sweet soya milk to substitute 2/3 of water
4. The recipe above I put "instant yeast" as most people use that, but I used my newly developed sourdough starter for the boules, I have reduced the water amount to suit the yeast hydration. Don't worry, I had used instant yeast for the boule last week, so the recipe is reliable.
5. For those who use fresh yeast, please use 18g, it's equal to 3 times the suggested amount of instant yeast
6. I spray like what I do on baguette, but here is to make the boule more puffy.
酥軟歐式圓包
可造 2 個 7吋大圓包和 2 個 3-1 / 2吋小圓包
材料：
高筋粉 400g
中筋粉 100g
鹽 8g
快速酵母 6g
水 115g
牛奶 115g
甜豆奶 115g
掃皮 :
軟牛油 1 tbsp
粘米粉 1 tbsp
做法：
1.將麵粉，鹽，水，牛奶和80g甜豆奶加入大碗中，用廚師机中速混合，進行40分鐘水合法; 你也可用木勺混勻。
2.將快速酵母與剩餘的35g甜豆漿混合，將其加入麵團，然後用廚師機或手揉捏麵團至光滑; 將麵團整圓，放入一已抹油大碗中進行初發，直到麵團發酵至兩倍大
3.輕按麵團排氣，然後整圓，鬆弛15分鐘; 再將麵團分成 3 等份(我將兩份各造成大圓包，一份造了三個小圓包)，然後用濕毛巾蓋著二發至兩倍大
4.預熱烤箱至230°C
5 在每個麵包上塗上一層薄薄的軟牛油，待 5分鐘讓麵團吸收，再輕輕洒上粘米粉
6.用刀割包面
7.把包放入烤箱中，用水噴烤箱四周，12分鐘後用190°C; 小圓包約烤18分鐘，大圓包需烤25分鐘
提示：
1. 包面刷上軟牛油，再洒上粘米粉，出爐後包面會更酥軟
2. 做酥軟歐包，我會用20％中筋粉配80％高筋粉，包質外酥內軟
3. 以上食譜比例我常用在法包上，只改了液體成份以配合此包的軟硬度
4. 食譜裡我寫用 " 快速酵母", 因為很多朋友會用它，這樣大家會更方便 ; 我自己今次是用了剛培養好的酸種，所以約略減少了液體用量以配合酸種含水量。但大家不用担心，上星期酸種未準備好前，我是用速酵的，所以以上食譜很準確。
5.用鮮酵的朋友，可用18g, 即 3 倍速酵份量。
6.入爐前噴水，是想在軟面上加點酥軟感
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