天然檸檬種麵包 Lime Starter Bread

【今日材料 / Today's Ingredients】

1. 法國麵包粉／Baguette flour：100%（200g）
2. 檸檬種／Lime starter：70%（140g）
   
   
   
   
   
   
   
   
3. 檸檬酵母液／Lime yeast water starter：55g（欲知如何培養請連結：【檸檬酵母液之培養】 If you are interested in growing fruit yeast water starter, please check the link: 【Growing Fruit Water Starter】
4. 水／Water：55g
5. 糖／Sugar：27g
6. 鹽 / Salt：5g
7. 蔓越梅／Cranberries：2T

【作法】KitchenAid 7Q Stand Mixer

1. 材料 1~6 加入攪拌缸，用槳狀配件，以低速攪拌 2 分鐘。Put ingredients 1~6 in the mixing bowl. Use paddle attachment to mix the ingredients on low speed for 2 mins.
2. 停機，蓋上濕布，讓麵糰靜置 1 小時，這又點像自我水解，但用掉更長的時間。Stop the machine, cover the mixing bowl with a wet towel, and let the dough rest for 1 hours. It is like autolyze, but for a much longer time.
3. 1 小時後，加入蔓越梅，以麵糰勾配件慢速攪拌 20 秒，停機，取出麵糰，滾圓，放回攪拌缸，進行第一次發酵，至少兩小時或至膨脹兩倍大。After 1 hours, put cranberries in the dough. Use dough hook attachment to mix for 20 seconds. Remove the dough on a floured surface. Round up the dough and put it back to the mixing bowl. Cover with a wet towel and let it ferment for at least 2 hours or double the size.  
4. 取出第一次發酵完成的麵糰，滾圓，放進已經撒上麵粉的籐籃，進行第二次發酵，約1.5 小時。After the first fermentation, remove the dough from the mixing bowl and put it on a floured surface. Round up the dough and put it in a floured banneton basket. Let the dough ferment for 1.5 hours.
5. 烤箱預熱至230℃，約烤22分鐘。Preheat the oven to 230℃, bake for about 22 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / 2 / 230℃】

1. 加濕功能／Moisture plus：2.
2. 預熱至 230 度 / Preheat to 230℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For the first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，降溫至 210℃，蓋上鋁箔紙，續烤 12 分鐘左右。After baking for 10 mins, move to shelf 2. Turn down the temperature to 210℃. Continue baking for another 12 mins.