Brown sugar raisin loaf 中種法黑糖提子吐司

前幾天去了小S老公香港開的胖逹人麵包店，說老實它的麵包真的很輕軟，即使一個麵包賣30-40元也很好生意。當然我明白商業的麵包一定無可避免地加了添加劑等控制質量，但至少它的包沒有太大吃空氣的感覺，很多時候在麵包店買到的包，一個看似也不少，但一咬下去就覺得自己好像吃了一大口空氣，從麵包被咬過的痕跡看到麵包可以被壓得很扁，吃下去的感覺沒有雙眼所看到的份量。Anyways, 如果大家有興趣自己做，其實都可以在沒有添加劑的情況下一樣做到鬆軟的麵包，喜愛麵包的你一定要試這個方法。

材料:

中種: 

• 牛奶/水 120ml 
• 高筋麵粉 210g
• 速發酵母 2g 
• 鹽 3g 

主麵團: 

• 高筋麵粉 90g 
• 牛奶/水 84ml 
• 速發酵母 1g 
• 鹽 3g 
• 黑糖 30g 
• 牛油 21g 
• 提子 

中種做法: 

1. 將所有材料攪拌成團，不用狂打起根，放雪櫃雪17小時或以上。

主麵團做法: 
(如果沒有坐枱攪拌器，可以參考這篇手打)

1. 除牛油外，將所有材料倒入電動攪拌器(保留約30ml 液體後加)，先用低速打約2-3分鐘至沒有粉粒，再用中速打2-3分鐘成一個完整的麵團，中途慢慢加入保留的水，每次加水時要先轉低速攪拌再轉中速打，一路加水打至麵團十分柔軟。

2. 加入牛油，先用低速打1-2分鐘，待牛油跟麵團融合後，分數次加入中種麵團，再轉中速打成有薄膜而不破爛的麵團，打25-35分鐘，中途要不時停機將黏在勾上的麵團刮下來再攪拌。時間每人都不同，重要的是形成薄膜，最後加入乾果。

3. 取出麵團滾圓底部向下，放置在抺上少許油的大盆中進行第一次發酵，蓋上保鮮紙，防止麵團表面吹乾，保持發酵的温度在28度左右。如果是夏天可以放在温室發酵，但如果冬天發酵就要放入微波爐加一杯暖水，令麵團保持在一個温暖的環境下發酵，如果水涼了就換另一杯取代。發酵時間大概1-1.5小時，發至原本麵團的2倍大。

4. 用手指測驗麵團，手指沾高筋麵粉，將手指插入麵團的中間，約數cm 的深度，如果沒有馬上彈回就代表可以。如果彈回就需要再發酵。

5. 取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡，磅重量，平均分兩份，各自滾圓，蓋上保鮮紙靜置15分鐘。

6. 壓平麵團成長方形捲起，蓋上保鮮紙靜置15分鐘。

7. 第二次壓平麵團成長方形捲起，寛度跟麵包箱的寛度相約，放入麵包箱中進行第二次發酵，同樣，如果冬天需要放在微波爐內加一杯熱水，發到8分满，約1-1.5小時。

8. 放入預熱200度的焗爐焗40分鐘。

9. 取出，連麵包模離枱敲在工作枱上，扣倒出麵包放涼切片。

Ingredients:

Sponge dough: 

• Milk /water 120ml 
• Bread flour 210g
• Yeast 2g 
• Salt 3g 

Main dough: 

• Bread flour 90g 
• Milk/ water 84ml 
• Yeast 1g 
• Brown sugar 30g 
• Butter 21g 
• Raisin  

Sponge dough Direction: 

1. Use all the ingredients to a dough but dont need to knead too hard. Put it into fridge for 17 hours or above.

Main dough Direction: 

You could refer to this if you have to use hand to knead

1. Except butter, put all ingredients into the mixing machine(keep 20-30ml of liquid for the later stage). Use a low speed to mix for 2-3 minutes until everything is combined. Add the sponge dough and mix. Use the medium speed to mix for 2-3 minutes until it forms a dough. During this process, add the remaining water slowly. Every time when u add water, turn to low speed first and turn to medium speed only after the water is well combined with the dough. Beat until the dough is very soft and smooth.

2. Add butter, use the low speed again and wait around 1-2 minutes until it is incorporated with the dough. Use the medium speed to beat the dough for around 25-35 minutes until the thin sheet is formed without breaking. While the machine is beating the dough, you have to stop the machine and clean the hook from time to time so that all the mixture is evenly kneaded. The key is to form the thin sheet.

3. Remove the dough from the machine, put it into a light buttered bowl and let it rise in warm place around 28 degree. Cover the dough by a plastic cling to avoid forming dry skin. If it is summer, you could let the bowl to sit in the room temperature. If it is winter, you need to put that into the microwave with a cup of hot water next to it to provide a warm and moist environment. If the hot water becomes cool, replace by another one. Let the dough to rise around 1- 1.5 hour or it doubles in size.

4. Use your finger to test the dough, stick your finger with some bread flour and put it into the dough around several cm depth. If the dough does not bounce back, it means ok. If the dough is very elastic and bounce back, then you have to let it rise for some more time.

5. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly separate into two halves. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.

6. Roll the doughs into rectangular shape and fold the dough and roll and let it cool with plastic cling covered for another 15 minutes.

7. Roll the doughs again into rectangular shape and fold the dough and roll with width slightly less than your bread baking mold. Put the doughs into the mold and put it into the microwave for the second time. Same as the first time, you have to put a cup of hot water inside if this is winter until the dough rise to nearly 80% of the mold.

8. Put it into a preheated 175 degree oven for 30 minutes.

9. Remove from oven, tap the bread together with the mold on the working surface. Remove the bread from the mold and let it cool and cut into slices.