檸檬酵母液小圓法 French Rolls With Lime Yeast Water Starter

完全用檸檬酵母液來做的小圓法
今天的口感很成功，皮的厚度剛好，

【今日材料 / Today's Ingredients】

1. 山茶花高筋麵粉／Bread flour：150g
2. 法國麵包粉／Baguette flour：70g
3. 斯佩特麵粉／Spelt flour：30g
4. 檸檬酵母液／Lime yeast water Starter：170g （欲知如何培養請連結：【檸檬酵母液之培養】
   T
   If you are interested in creating fruit yeast water starter, you can check the link: 【Creating Fruit Water Starter】
   
   

   

   這是剛培養好的檸檬酵母液，
   完全用它取代水量。

   
   
5. 糖／Sugar：17g
6. 鹽 / Salt：4g

【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 分鐘時，加入鹽，攪拌成糰後停機，蓋上濕布，讓麵糰自我水解 20 分鐘。Put ingredients 1~5 in the mixing bowl. Start mixing by low speed (2). After 1 min, add salt. Continue mixing till the ingredient combine together and form a dough. Cover the bowl with a wet towel. Let the dough autolise for 20 mins.
2. 再次以中速(4) 攪拌至均勻，不需撐出薄膜。After 20 mins,  mixing the dough again till even intensity on medium speed.
3. 滾圓，放入容器，進行第一次發酵。今天使用ＫＡ可調溫加熱的機器當發酵箱，但也花了 6 小時才有兩倍大。Round the dough and place it in a larger bowl. Let it ferment till double in size. It took about 6 hours to double in size.
   
   

   

   Use this as the fermentation machine.
   However, it still took over 6 hours for the dough to double in size.

4. 取出第一次發酵完成的麵糰，分成 6 等份，滾圓，放在法棍波浪烤盤上，進行第二次發酵。After the first fermentation, take the dough out from the bowl. Divide the dough into 6 equal portions. Round the dough and shape it. Then put the shaped dough on the baguette baking tray.
5. 進行第二次發酵，約 2 小時 。Continue the second fermentation for about 2 hours.
6. 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℃】
今天因故在快要預熱完成時關機，之後重新啟動，仍要吸水，導致烤時的加濕時間增加至近10 分鐘。

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 5 分鐘左右。After baking for 10 mins, move to shelf 2, and turn down the temperature to 210℃. Continue baking for another 5 mins or so.