🍞Pullman 9x4x4" 1條吐司食譜 麵包材料:

高筋麵粉  130g
細全麥麵粉  200g
即溶酵母    4g
鹽       5g
蜂蜜       40g
冷水      210g
燙種   55g
冷水      10g
無鹽黃油  35g （軟化的，Softened)

燙種材料: 高筋麵粉 27g 100C° 沸水 34g

🍞Pullman 9x4x4" 2條吐司食譜 麵包材料:

高筋麵粉   260g
細全麥麵粉  400g
即溶酵母   7g
鹽       10g
蜂蜜       80g
冷水      420g
燙種   110g
冷水     20g
無鹽黃油  70g （軟化的，Softened)

燙種材料: 高筋麵粉 Bread Flour 54g 100C° 沸水 Hot Water 68g

🍞 450g烤盒 1條吐司食譜 麵包材料:

高筋麵粉   104g
細全麥麵粉  160g
即溶酵母    4g
鹽       4g
蜂蜜       32g
冷水      168g
燙種  44g
冷水      8g
無鹽黃油  28g （軟化的，Softened)

燙種材料: 高筋麵粉 22g 100C° 沸水 28g

🍞提前30分鐘預熱烤箱至350F° / 180 C° ，中低層烤38-40分鐘 Preheat the oven to 350F° / 180 C° 30 minutes in advance, and bake for 38-40 minutes on medium low rack.

💕 Tips: ◆ Using yudane, I made 4 loaves of bread, because the water temperature is not easy to control when only 2 loaves are made, and the water will cool down faster. Make 4 loaves at a time, the temperature will be slowly drop if there is more water, and the dough will be better in gelatinization. ◆ Because there will be a little loss when doing yudane, so we have to calculate a little more in the yudane to avoid insufficient amount of materials. ◆ Unused yudane can be stored in the refrigerator for 3 days, and the frozen storage time will be longer. ◆ Freshly made yudane need to be cooled at room temperature before putting them in the refrigerator. ◆ The whole wheat flour contains flakes of bran which like a small blade, will easily destroy gluten. Be sure to mix it with enough water to soften it and put it in the refrigerator overnight. (4 hrs to 12 hours) Don』t let it sit for too long or else the bread will taste sour. Do not need to back to room temperature when using, directly mix and stir with other materials. ◆ To make whole wheat bread , you do not need to beat the dough to a very fine film. The mixing time must be controlled. The whole wheat flour mixed with water will be hydrated if you let it sit overnight. It is very easy to get gluten, you need make sure to not over kneed the dough and watch the mixing process carefully.

💕小帖士Tips： ◆ 在燙種的材料裡面我做的是4條麵包的量，因為只做2條時的水溫不好控制，水降溫會比較快，燙好的燙種糊化狀態不太好，所以我每次都做4條，水多了降溫會慢一點，麵糰糊化狀態會更好一些。 ◆ 因為在做燙種時還會損耗一點，所以在燙種材料里還多算了一點，避免所需的材料量不夠。 ◆ 用不完的燙種冰箱冷藏保存3天，冷凍保存時間會更久。 ◆ 剛燙好的燙種，需要室溫冷卻後才放入冰箱冷藏。 ◆ 全麥麵粉里的麥麩皮，像小刀片一樣會容易破壞麵筋，一定要用足夠的水混合後進行軟化，放入冰箱冷藏4小時至12小時，不要放太久否則烤出的麵包會有酸味。使用時不用回溫，直接與其它材料混合攪拌。 ◆ 做全麥吐司不需要把麵糰攪打至手套膜，攪打時間一定要控制好，全麥粉通過水合法的方式，與水混合靜止一晚後，還是很容易出筋，而且容易打過頭