麵包材料8個餐包Bread Ingredients for 8 Buns 🍞中種麵糰Pre-Ferment Dough/Biga: 高筋麵粉Bread Flour 145g 水Water 90g 即溶酵母Instant Yeast 2.5g

🍞主麵糰Final Dough Ingredients: 全麥麵粉Whole Wheat Flour 205g 高筋麵粉Bread Flour 60g 即溶酵母Instant Yeast 1.5g 鹽 Salt 5g 細砂糖Sugar 15g 水Water 205g ( 185g水與全麥粉混合,185g Water for Whole Wheat ) 無鹽黃油Unsalted Butter 18g（軟化的，Softened) 烤好的核桃Roasted Walnuts 40g 葡萄乾Raisins 40g

🍞預熱烤箱至425°F / 220°C，烤箱中層烤10-12分鐘至表面金黃色 Preheat the oven to 425°F / 220°C, bake the middle layer of the oven for 10-12 minutes until the surface is golden brown

💕小帖士Tipps： 1. 做冷藏中種麵糰的水夏天約3°C，冬天的水約10-15°C，揉面時，麵糰溫度會升高很多，控制好水溫，能避免麵糰發酸，或是酒味太重發酵過度。 2. 發好的中種麵糰，夏天從冰箱取出直接使用，冬天室溫溫度低，可以提前1小時從冰箱取出回溫後再使用。 3. 葡萄乾\果仁等在與麵糰混合時容易破壞麵筋，葡萄乾提前用溫水浸泡10分鐘，然後用廚房紙吸干葡萄乾表面的水分，葡萄乾吸水變柔軟，可以減少破壞麵筋，也可避免 烤焙過程中葡萄乾會吸收麵粉里的水分加速麵包老化，烤好後口感會比較濕潤柔軟。 4. 主麵糰里的水是205g，有185g的水是用來與全麥麵粉混合使用，剩下來的20g水，可以根據麵糰的吸水性進行調整增加或減少。 5. 生核桃用350°F/180°C 中層烤大約10分鐘，冷卻後切碎，儘量切小一點

1. The water used to make the Pre-Ferment Dough/Biga is about 3°C ​​in summer and 10-15°C in winter. When kneading the dough, the temperature of the dough will rise a lot. Control the water temperature to prevent the dough from becoming sour or too strong in alcohol and Over-fermentation.
   1. Pre-Ferment Dough/Biga that has been made can be used directly after taking it out of the refrigerator in summer. In winter, the room temperature is low. You can take it out from the refrigerator 1 hour in advance and use it after returning to the temperature.
   2. Raisins\nuts, etc. are easy to destroy gluten when mixed with dough. Soak the raisins in warm water for 2-5 minutes in advance, and then use kitchen paper to absorb the moisture on the surface of the raisins. The raisins absorb water and become soft, which can reduce damage to gluten and can also be avoided During the baking process, the raisins will absorb the moisture in the flour to accelerate the aging of the bread, and the taste will be moist and soft after baking.
   3. The water of the final dough is 205g, 185g of water is mixed with whole wheat flour, and the remaining 20g of water can be adjusted to increase or decrease according to the water absorption of the dough.
   4. Roast the raw walnuts in the middle layer at 350°F/180°C for about 10 minutes, then chop them after cooling, try to cut smaller.