天然酵母橄欖扁麵包 Olive Flat Bread

參考 Bruno Albouze 的 {Provencal Olive Fougasse} （普羅旺斯橄欖面具麵包）的作法，非常成功！

【今日材料 / Today's Ingredients】

1. 法國麵包粉 / Baguette Flour：150g
2. 檸檬種／Lime yeast starter：100g

3. 
   

   檸檬酵母液＋麵粉＝１：１
   This is the lime yeast water after adding flour.  Usually water and flour ratio is 1:1. 

   白神酵母 / 白神こだま酵母 Yeast：1g
4. 糖 / Sugar：12g 
5. 水 / Water：75g+ 
6. 鹽 / Salt：3g

【餡料／Olives Mixture】

1. 黑橄欖／Black Olives：10 顆切丁／chopped
2. 紅心綠橄欖／Green Stuffed Olives：10 顆切丁／chopped
3. 百里香／Thyme：1t
4. 黑胡椒粗鹽／Black Pepper and Salt：1/2t

【作法】請看 Bruno 的影片，非常清楚易做／Check Bruno's video:【Provencal Olive Fougasse】. 使用【KitchenAid 7Q Stand Mixer】

1. 所有材料以低速攪拌約 4 分鐘，蓋上濕布，發酵 1 小時。Mix all the ingredients with paddle attachment on low speed for around 4 mins. Cover the bowl with a wet towel and let the dough ferment for 1 hr.
2. 1小時後，加入餡料，再攪拌 10 秒左右，蓋上濕布，靜置 1 小時。After 1 hr, add olives mixture in and start to mix with hook attachment for 10 sec. Remove the hook, cover with a wet towel and let it rest for another hour.
3. 1 小時後，翻麵，再放回容器中，蓋上濕布，再發酵 1 小時。After 1 hr, transfer the dough onto a floured counter top, degas the dough and round it. Then put it back to the bowl and let it ferment for another hour.
4. 取出麵糰，拍出大空氣，整形，最終發酵 1 小時。 Take the dough out, degas, and shape it. Put the shaped dough on  the lined baking tray and continue the last fermentation for 1 hour.
5. Bake

【烤程 / Baking Settings】  Miele 6260, Shelf 1, Pizza Stone

1. 加濕功能預熱至 250℃，比薩石放層 1。Function: Moisture Plus/ preheat the oven to 250℃/Pizza Stone on shelf 1.
2. 預熱完成後，放進麵糰，先烤 10 分鐘看情況。Put the dough on pizza stone, bake for 10 mins and check the condition.
3. 10分鐘時先檢查麵包表面是否上色夠了，如夠了就蓋上鋁箔紙續烤 5 分鐘。Around 10 mins, check the surface of the bread to see if it darkens enough. If it's already dark, cover the bread with foil and continue to bake for 5 mis.