YW. Crystal: 檸檬種原味貝果 Lime Starter Bagels

【今日材料 / Today's Ingredients】

阿瓦隆高筋麵粉／Bread flour：100%（200g）
檸檬種／Lime starter：50%（100g）
白神酵母：5g 【白神こだま酵母】
水／Water：120g
糖／Sugar：10g
鹽 / Salt：4g
無鹽奶油／Unsalted butter：20g (8%)

【作法】KitchenAid 7Q Stand Mixer

材料 1~6 加入攪拌缸，用麵糰勾配件，攪拌1分鐘後檢查水含量，如果感覺不夠濕，少量加入水。繼續再攪拌2分鐘左右，然後蓋上濕布，靜置20分鐘（自我水解）。Put ingredients 1~6 in the mixing bowl. Use dough-hook attachment to mix the ingredients on low speed. After mixing for about 1 minute, check the dough and see if the liquid in the dough is enough. If not, add water little by little. Then continue mixing for 1~2 minutes. Rest for 20 mins (autolize).
自我水解後，繼續以麵糰勾配件攪拌，奶油丁一塊一塊慢慢放入，攪拌均勻。最後要攪拌至撐出薄膜。After autolize, continue mixing the dough with dough hook. Then add butter cubes, one after one, into the dough, till the dough can show windowpane.
If you are unsure if the dough has been kneaded enough, you can do the "windowpane" test. Remove a small bit of dough (about the size of a golf ball) and hold it between your thumb and first two fingers of each hand so the dough is in front of you. Then, gently pull your fingers and thumbs away from each other to stretch out the dough. If the dough doesn't break, it means you have kneaded it enough; if the membrane pulls apart, you need to knead it a bit more. (from: https://www.thespruceeats.com/kneading-dough-bread-baking-for-beginners-427562)
取出麵糰，滾圓，放進容器，進行第一次發酵，至少兩小時或至膨脹兩倍大。Remove the dough to a floured surface. Round up the dough and put it back to a bowl. Cover with a wet towel and let it ferment for at least 2 hours or double the size.

90℉ / 2:00
將第一次發酵好的麵糰取出，分成四等份（約 110g），滾圓，鬆弛 10 分鐘。After the first fermentation, take the dough out on a floured surface. Divide the dough in 4 equal portions. Round up every portion and let it rest for 10 mins.
【以下為幾年前紀錄，把它拷貝過來。】將每一份麵糰擀成橄欖形。After resting for 10 mins, shape the dough like the photo below.

休息好的麵糰擀成橄欖形

用雙手搓成這形狀，接口要捏很緊不然烤時會裂開。搓揉手勢請參考 Youtube 的
高雄餐旅學校麵包達人教你做高水準的法國麵包 Part 2
只要看後半部就好！Check the link to see the skills of shaping this.

將麵糰整型成長條狀。
Shape the dough like a baguette.

一端用桿麵棍壓扁。

Press one side flat.

做成圈圈，接口處要捏緊。

Make a circle.

第二次發酵，約 30 分鐘。
Let the bagels ferment for the second time. It will take 30 mins.

第二次發酵完成，接著要把貝果煮過糖水再進烤箱。After the second fermentation, the bagel dough has to be cooked in sugar water before baking.

【糖水／Sugar water】750cc 水／water + 1T 糖／sugar

第二次發酵好的貝果，先煮背面，再翻正面，各煮 15 秒。煮好瀝乾再放回烤盤。Each side of the bagel dough needs to be cooked for 15 seconds.