Sourdough Milk Loaf . 酸種鮮奶方包

                                              Sourdough Milk Loaf . 酸種鮮奶方包

When I say Sourdough, I only use pure sourdough starter which I developed at home for bread.  There may be some people like mixing sourdough starter with commercial yeast, but I dare to keep my sourdough bread not hybrid as far as I can manage. 

As a bread lover, I can easily tell from the outlook and taste of bread that is hybrid or not hybrid.

Even for making this sourdough milk loaf, I did it with pure sourdough starter too, it may take much longer in fermentation, it is worth waiting. Someone says: the worst part of life is waiting, and the best part of life is having someone or something worth waiting for.... I think it is very true.

If you ask me if sourdough bread is better than those breads using commercial yeasts, I would say they taste differently, so all is up to your desire.  I have different types of yeast at home including instant yeast, sourdough, home-developed natural fruit starters, sourdough starter and sometimes I buy fresh yeast from store too, it all depends what I want to bake and how much time I can afford to spend on it that day or that period of time. I must say thank you to my helper at home, who helps a lot in feeding the starters, kneading the breads and doing the shaping.

當我說我家的酸種麵包，我只會用自家培養的純酸種做酸種麵包。 可能有一些人喜歡混和酸種和商酵同用以縮短發酵時間，也較容易控制包的成形和形態，但我暫時還是堅持造酸種麵包，只用純酸種。

我愛吃麵包，吃得多、看得多，很容易便能從外觀和味道，分辯出那些是純酸種麵包，那些滲了商酵。

用酸種造歐式麵包多，用酸種造鮮奶方包還是第一次，不過今次也是用純酸種，發酵過程的確長，但那風味也值得等待。有人說：人生最痛苦是等待，但人生最美好的是有值得等待的人和事……我覺得很有道理。


如果你問我酸種麵包是否較商酵麵包好吃，我會說酸種麵包確是饒有風味，但口至於味，各人有各人的要求，我不敢妄自下定論。在我家也常備不同類型的酵母，包括速發酵母，酸種，自家培養的各式水果天然酵母，有時候也會從商店買來新鮮酵母；用什麼酵母全取決我當天可放多少時間去烘焙，或我想造什麼樣的成品。當然也感謝我的家傭小姐常幫忙養酵種、搓包和造型。

Sourdough Milk Loaf:

Ingredients:

Levain-
Sourdough Starter 25g
Sugar 15g
Strong White Bread Flour 40g
Rye Bread Flour 10g
Milk 50g

Final Dough-
Strong White Bread Flour 225g
Rye Bread Flour 25g
Sugar 30g
Salt 5g
Milk and Whole Egg 175g
Butter 25g
(Add in all the Levain)

Bake at 200°C inside a preheated oven for 30 to 35 minutes

Cooking Tips:

I make sourdough breads very often, in order to make sure every dough rise as expected, I usually feed once or twice before using it with the main dough. For this milk loaf, I did feed the starter once and let it rise till double, then took out 25g of it and mixed with the main dough. Since I added milk to the levain, it took about 6 hours to rise to double.

After the levain was added to the main dough and kneaded, I let it sit at room temperature for 6 hours, and cold retarded at fridge overnight; it was returned to room temperature, then squeezed and shaped, and put into a bread tin and let rise for 8 hours before baking. In order to have a tight and smooth texture, I have not stretched and folded the dough at all during bulk fermentation.

酸種牛奶麵包：

材料：

酸種-
原種 25g
糖  15g
高筋粉 40g
稞麥粉 10g
牛奶  50g

主麵團 - 
高筋粉 225g
稞麥粉25g
糖 30g
鹽 5g
牛奶和蛋液 175g
牛油25g
(加入之上全部酸種)


放在已預熱200°C的烤箱內，烘烤30至35分鐘

提示：

雖然酸種包常造，為確保酸種夠活力，我會每次造包前再養種一至兩次。今次也是養種一次至兩倍後，取出25g 培養 levain; 也因為levain內加了牛奶，我預了要翻高兩倍會需要更長時間，結果用了6小時。

之後把 levain 加入到主麵團，揉好後，我先放室温6小時，再放冰箱低温發酵一晚至近兩倍，再取出排氣整型，放回麵包模做二發; 二發也較久，所以我全程放室温， 用了近 8 小時。因想方包質感綿密，我全程沒翻麵。