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DOUGH
麵檲 |
LEVAIN
酸麵檲 |
FINAL
最後 |
TOTAL
總量 |
% |
| Flour high protein 高筋粉 |
250 |
1,350 |
1,600 |
80% |
| Flour low protein 低筋粉 |
|
400 |
400 |
20% |
| Water 水 |
150 |
1,330 |
1,480 |
74% |
| Yeast:酵母 SAF INSTANT RED 紅燕 |
|
12 |
12 |
0.6% |
| Improver: MAGIMIX 1% 美極1%麵包改良劑 |
|
10 |
10 |
0.5% |
| Salt 鹽 |
3.75 |
33 |
36.75 |
1.8375% |
| Diamalt 麥芽精 |
|
4 |
4 |
0.2% |
| LV1 老麵起種酵母 |
1.25 |
|
1.25 |
0.0625% |
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| Total 總量 |
405 |
3,139 |
3,544 |
177.2% |
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Mixer
攪拌機 |
直立機 |
SPIRAL |
| Mixing 攪拌 |
慢3分鐘+ 中8分鐘 |
慢6分鐘 +快4分鐘 |
| Dough T 麵糰溫度 |
26~28oC |
23~25oC |
| 1st Fermentation 發酵 |
20小時 at 30oC |
2 x 30' |
| Scaling 分割 |
|
280g |
| Resting 松馳 |
|
60' |
| Moulding 成型 |
|
By hand手工 |
| Proofing 醒發 |
|
75' @28oC |
Baking 烘烤:
T上火:240oC
B下火: 220oC deck oven層爐 + steam水蒸氣 |
26' - 28' |
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