不欲這樣罷休


160330

0330 Meeting my latest Roswell levain loaf with wheat, rye, graham flour and chia seeds!
I was experimenting with less kneading time and more foldings, resulting in bigger holes in the crumb but less rising in shape. This one was shaped as a ball. The other 2 loaves had risen better inside bread baskets. The crumb was soft and nice though, kids still love it.

自家製酸種麵包之所以好玩,在於同一袋麵粉在你家會成為阿甲,在我家隨時變成阿丙。今天我再即席示範,懷疑粗麥麵糰搓得不夠,發酵時升高不起,一味向橫發展,圓鼓麵包的好意化為厚身披薩,賣相不行。把刀一切,才發現裡面幾個大孔現身,說明摺疊程序做得對,氣泡在麵糰中有路鑽。孩子說包香肉軟依然好味,媽媽一貫嫌三嫌四,取起扁包,並取名為羅滋威爾大面包。

又,酸種麵包裏的大洞洞,或多或少是世界各地麵包人追求的終極內涵與鬆軟口感。而我的出品多有小洞中洞,啖啖有肉才能餵飽家中小口們。我卻不欲這樣罷休。

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