Bourke Street Bakery Sourdough Bread (欧包-酸面团面包）

啊哈！我的长命面包终于出场了！

知道吗？我已经做这个面包做了无数次，但是从来就没放上来。

为什么呢？因为我不会整理我的食谱。

觉得如果要放双语实在是很难很难。

而且很多我都不会翻译。

原本想这个步骤多多的食谱也没几个人会欣赏和做；所以也不想花时间打食谱。

可是这个面包真的好好吃。我家的小朋友也特别喜欢。

自从做了这sourdough bread 和baguette 后，孩子们也开始不排斥吃外皮硬脆，内里软软的欧包了。

我自然是很高兴的。因为这种面包说实在的较健康。

我也经常加入不同的杂粮面粉，变变花样，也借此让我女儿慢慢接受谷粮面包。

觉得如 果不放上来有点对不起自己。

因为我用了好多时间和爱心培养我的面种。

它就好比新鲜酵母般，用来使面团发酵。

开始做时，完全的听话。照食谱一一做齐。

后来翅膀硬了一点点，就找shortcut 了。

现在也不养这么多面种，只剩下1半的面种在冰箱。

这样已经足够我做面包了。太多的分量做了要去当圣诞老人到处派，难啦！

我尽量的把食谱都翻译了。但是做法却还没翻译。如果有朋友有兴趣我才努力继续下去吧。现在就这样搞定先。哈哈。。有头没尾的我妈妈知道会骂我的。

Genesis (开始）：

50g有机面粉 （organic bread flour)

50g水 （water)

2tbsp 酸奶 (natural yoghurt)

Day 1: 在一干净容器内，把所有材料混匀，盖上保鲜膜，放在暖处。In a clean bowl, mix together the starter ingredients. Cover with cling wrap and leave it at warm place.

Day 2: 用一干净的汤匙加入50克面粉和50克水，稍微拌一拌，重新盖好。Use a clean spoon, add in 50g flour& 50g water. Mix to combine. Cover and leave in a warm place.

Day 3: 用一干净的汤匙加入100克面粉和100克水，稍微拌一拌，重新盖好。Use a clean spoon, add in 100g flour& 100g water. Mix to combine. Cover and leave in a warm place.

Day 4: 用一干净的汤匙加入200克面粉和200克水，稍微拌一拌，重新盖好。Use a clean spoon, add in 200g flour& 200g water. Mix to combine. Cover and leave in a warm place.

Day 5: 这里你需要把一些面种丢弃，不然你会面对太多的面种。留下100克面种；把其余的700克（总面种大约重800克）拿去当肥料处理。到第五天之后，重新根据第一天的分量养面种，这样持续3星期，你的面种就可以拿来做面包了。（在10-15里你应该会看见面种出现泡泡，这表明面种有生命迹象，恭喜你！）At this stage you need to discard some of the starter, otherwise you will end up with too much starter.On day 5,the total weight should be 800g. Reduced starter weight to 100g and discardingthe rest to the compost. After the 1st 5 days you need to repeat the same feeds for a total of 3 weeks. On week4 you need to increase the feeds so that the starter is ready to use in a dough.

White Starter Weekly Feeding Schedule (week 1-3):

面种培养表 （1-3星期）：

Day 1: Genesis7am (water 50g, flour 50g, Total weight 100g)

Day 2: 1st Feed 7am  (water 50g, flour 50g, Total weight 200g)

Day 3: 2nd Feed 7am (water 100g, flour 100g, Total weight 400g)

Day 4: 3rd Feed 7am (water 200g, flour 200g, Total weight 800g)

Day 5: Place 700g of the sourdough starter in the compost. Start again to feed 100g sour dough starter.

           1st feed 7am (water 50g, flour 50g, Total weight 200g)

Day 6: 2nd Feed 7am (water 100g, flour 100g, Total weight 400g)

Day 7: 3rd Feed 7am  (water 200g , flour 200g, Total weight 800g)

White Starter Final Feeding Schedule (week 4):

面种最后阶段培养表：

Dough Making Day: （做面包当天）

1st feed at 1pm (water 50g, flour 50g, Total weight 200g)

2nd feed at 9pm (water 100g, flour 100g, Total weight 400g)

3rd feed at 6am (water 200g , flour 200g, Total weight 800g)

## once you go to use the starter in a dough, remember to put 100g of starter aside and continue feeding it for future use. If you are not making bread regularly and you have an established starter, it should survive in the refrigerator being fed once every 2-4 days. You need to take out a day before you intend  to make a bread dough. Give them 3 feed (according to final schedule) on the day dough to be made. It is also possible to freeze  and bring it back with same feed as mentioned above.

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Final Dough (主面团):

• 765gBread flour，400g water, 405g sourdough starter, 20g salt

Method:

1. Add all the ingredients to the mixing bowl, except salt. Mix until the ingredients are incorporated (low speed 3mins, medium speed 4mins). Leave it to autolyze in a bowl covered with plastic bag or wrap for 20mins.
2. Sprinkle salt over the dough surface and mix on low speed for 1min and continue mixing on medium speed for further 6minutes, until smooth elastic dough has formed.
3.  Leave the dough in a lightly oiled container and cover the bowl with plastic wrap for 1 hour to bulk prove.
4. turn onto a lightly flour surface and press out into a rectangle, about 2.5cm thick. use your hands to fold one-third back onto itself, then repeat the remaining third. Turn dough 90 degree and fold it over again into thirds. Place dough back into lightly oiled container and cover the bowl with plastic wrap for another 1 hour to bulk prove.
5. Divide the doughs into 3 equal portions. Pre-shape the doughs into rounds and let them rest for 10 – 15 minutes under a tea towel.
6. Shape the doughs into oblong (batard) and place into proofing baskets/bowls. Slip the proofing basket into a large plastic bag. Retard the dough in the fridge overnight or proof at room temperature for 2 hours or until almost double in size.
7. If retarding, take the dough out of the fridge and leave them at room temperature for 60-90 minutes (depending on the room temperature) before baking. Preheat the oven to the highest temperature and prepare the oven steaming.
8. Lower temperature to 225C and bake for 40 - 50 minutes with steam.