Everything Dough (14).... Natural Yeast Wrapped Boule . 萬用麵糰之十四....天酵雙層圓包

 Everything Dough (14).... Natural Yeast Wrapped Boule

萬用麵糰之十四....天酵雙層圓包

After I posted the wrapped boule last week, my helper practiced it next day and it came out nice and tasty (See photo below). 

When I talked to her that I wanted to make the wrapped boule using different method and natural fruit yeast, she volunteered to do it with my verbal instructions.  The boule came out great and I have no complaints. I think I reminded her to adjust it was the thickness of the outer layer, not to roll it out too thin, I expected it to be around 5 to 6mm thick, it would definitely open much nicely.

Remarks:  90g of Natural Fruit Yeast was used.  Baked inside a cast iron cooking pot at 250C with lid on for 25 minutes,  and then 210C with lid off for another 15 minutes.

上週我貼過酸種圓包後，我的家傭小姐興致勃勃地自覺去練習一趟，她的成品也很美 (見照片)，麵包同樣好吃。

當我告訴她，我想用不同的方法和天然水果酵母去做雙層圓包時，她自動請纓説她想試做，並叫我給她口頭指引。家傭小姐準備好一切，我怕她割穿內層，所以我負責割包。圓包出爐也很不錯，沒地方要投訴。唯一我提醒她如果想包開得很美，外層不要輾得太薄，最理想厚度是大約為 5-6mm。期望下一次見到開得如花美的圓包。

今次用了90g水果天酵。預熱烤箱至250°C，放鑄鉄鍋加蓋烤25分鐘，之後降温至210°C，去蓋再多烤約15分鐘。