Yummy Sourdough bread . 美味酸種包

 Yummy Sourdough bread . 美味酸種包

 Sourdough bread is yummy especially my homemade ones. I like trying different flours, different fermentation time, different starter consistency, different proofing temperature and baking temperature.  Even the dusting flours, it can be used to adjust the bread outlooks and colors, it's really fun. Making breads can be like making a piece of art, it is interesting depending the ways you are using. And after all, the homemade breads are delicious, you find yourself could not stop eating it.

The one I made today is very tasty, I could not help eating four slices in a day....hahaha, I like it's nutty taste from high temperature baking, crispy crust with soft open crumbs, just love it.

Remarks: For those who are interested to know how to make an active sourdough starter, I will share my method when weather is getting warmer

酸種麵包的確美味，尤其是我自家手工製的。我好喜歡嘗試用不同的麵粉配搭，用不同的發酵時間，用不同的酸種濃稠度及用不同的發酵溫度和烘烤溫度去造包，以期造出不同效果。即使是灑乾粉的配搭，也成為我用來調較麵包外觀和顏色的另一玩意，這真的很有趣。手造麵包就像手造一件美術品，全取決於你使用的方法，每個麵包成品都可以不一樣。相同的是，手工麵包是美味的，它的美味使人難以抗拒。

我今天造這個手工麵包很好吃，我忍不住一天吃了四塊......哈哈哈，我喜歡它那經過高溫烘烤所帶出的堅果味道，香脆的外包裹著鬆軟帶大氣孔的包肉，就是教人喜愛。

備註：各位有興趣知道我如果培養酸種的朋友，我會在天氣穩步回暖時分享我的做法。

         

Ingredients:

Strong White Flour 80%

Whole Wheat Flour 20%

Sourdough Starter(hydration 80%) 20%

Hydration 72%

Salt 2%

Baking: Bake at 250℃ with covered dutch oven for 25 minutes and 230℃ for another 20 minutes without cover or until reaching your desired color

材料：

高筋粉  80％

全麥麵粉  20％

酸種（含水量 80％）20％

水份 72％

鹽 2％

烘烤：麵團放有蓋鑄鐵鍋放入250℃烤箱烘烤25分鐘，然後去蓋，調低至230℃烘烤20分鐘，或至達到理想顏色