橄欖小圓法 French Rolls With Fruit Starter

皮薄組織鬆軟
希望組織能Ｑ彈

【今日材料 / Today's Ingredients】

1. 法國麵包粉／Baguette flour：200g
2. 檸檬酵種／Lime starter ：140g （欲知如何培養請連結：【檸檬酵母液之培養】
   
   
   
   
   
3. 糖／Sugar：17g
4. 速發乾酵母／Dry instant yeast：1g (Don't have much time to wait)
5. 水 / Water：80g＋開始加 
6. 鹽 / Salt：4g
7. 紅心綠橄欖切片／Sliced stuffed olives：10 粒

【作法 / Steps】KitchenAid 7Q Stand Mixer / Dough Hook

1. 將材料 1~5 放入攪拌缸中先以低速（2）攪拌，約1~2 分鐘時，加入鹽。看麵糰情況慢慢加入水量，至麵糰濕黏。Put ingredients 1~5 in the bowl. Start mixing by low speed (2). After 1~2 mins, add salt. Then start to add water little by little till the dough is wet and sticky.
2. 停機，蓋上濕布，自我水解 20 分鐘。Stop the machine. Cover the bowl with a wet towel.  Autolyse for 20 mins.
3. 再次以中速(4) 攪拌至均勻，不需撐出薄膜。On medium speed, mix the dough again till even intensity.
4. 加入橄欖切片，攪拌均勻。Add olive slices and mix well with the dough.
5. 滾圓，放入容器，進行第一次發酵，約需 2 小時。Round the dough and place it in a larger bowl. Let it ferment till double in size. It will take about 2 hours.
6. 取出第一次發酵完成的麵糰，分成 6 等份，滾圓，鬆弛 10 分鐘。After the first fermentation, take the dough out from the bowl. Divide the dough into 6 equal portions. Round the dough and let it rest for 10 mins.
7. 再次滾圓整形，然後放在烤盤上。Round the dough again and shape it. Then put it on the tray.
8. 進行第二次發酵，約 30 分鐘 。Continue the second fermentation for about 30 mins.
9. 烤箱預熱至220度Ｃ，約烤 18 分鐘。Preheat the oven to 220℃. Bake for about 18 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / Auto / 220℃】

1. 加濕功能／Moisture plus：Auto.
2. 預熱至 220 度 / Preheat to 220℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，今天有降溫至 210℃，續烤 8 分鐘左右。After baking for 10 mins, move to shelf 2, and turn down the temperature to 210℃. Continue baking for another 8 mins or so.