自養酸種❤︎ 奇亞籽田園包 Sourdough Chiaseed Rustic bread
想要做一顆高水量又能膨的高的田園麵包，但卻怕做出來又變成一顆拖鞋麵包呢？
從IG學到的啟發，綜合自己的做法，讓製作美味的田園包成功率大增：
第一：混合材料時，以基礎水量（約70%）初步混合。
第二：分次加入少量水（每次約3-5%），利用拉折或貼合時，分次加入，可加水達到約80~90%。
第三：利用鄉村麵包的成形手法，整成一顆完整的麵團做冰箱冷藏發酵，幫助定形。
第四：分割成小麵團，短時間靜置（利用烤箱預熱時間即可，約30分鐘）。
第五：利用蒸氣和高溫短時間烤出外脆內軟的小顆田園麵包（麵團表面噴水，烤箱內建蒸氣功能或是自行增加蒸氣）。
High hydration and good oven spring are probably two of the most necessary qualifications that "successful" rustic bread should possess.
We all know, the higher the hydration level, the more open the crumb texture, and the thinner and crisper the crust. But we also know, high hydration dough is always too loose, slack and sticky to handle, to keep the shape.
So here is a common experience, that the bread we wanted to make at first was "Rustic bread" but unfortunately it turned out to be "flat" "Ciabatta".
How to make successful "Rustic bread" ?
First, A good basic hydration to go in the first mixing For example, 67-70%. This percentage wouldn't too much difficult to handle the dough. Then, we try increasing hydration by 3-5% at a time ( 1~3 times), each time when we do the stretch and fold or even in lamination. We can always stop adding water once we feel the limit has come.
Second, about shpaing. I got inspired by one of IG sourdough baker ( please forgive me for forgetting who or where the post was). Use "banneton" or "proofing basket" just like the way we make usual "sourdough loaf" . The only different and special part about making these rustic bread is to divide the dough into small pieces after taking the dough off the banetton, do a "short" final proofing and put them into oven (scoring and adding adequate steam would help oven spring).
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