2016-1-13
上次做的包够我们两个人吃了3天，一个人话可以吃7天。今天尝试把10%面粉换成全麦的，结果二发的时候只涨到了上次那个面包二发时候的一半。不知道是不是因为我在autolyse没有听到定时器的铃声而让这一步时间过长导致的，但手指尖测试的结果却是已经够了！那我也就不管了，就这样烤吧！今天收到了人生中第一只铸铁锅。真心好重哦，也真心好贵哦！dutch oven估计要下周后才能收到，就先用这口skillet来试试！ 直径26厘米的锅，烤出来21厘米的包！我以为会是同锅直径一样呢！这个包顶多够我们两个两天早餐。后天再尝试一次这个方子！
Same recipe and method as last time, except replaced 10% of white flour into whole wheat flour.
- 9:50 mix water(34.4°c and flour (400g white flour and 100g whole wheat flour)
   - 10:20 add salt and yeast 10:50
- 10:50 add salt and yeast
- 11:05 mix well. Used 10 mins to mix. First two hrs will be till 13:05
   - 11:15 firsts fold
- 11:33 first fold
- 12:00 second fold
- 18:06 shaping and proofing in oven with only light on and a bowl with hot water
- 20:00 baking
- 20:45 finish
Notes and Results:
- 21cm diameter, 6.5cm height; much smaller than last time
- Soft skin, lighter color than last time
- Used skillet ( been heated up in oven 45 mins in advance
- 3 cups of super hot water
- Preheat oven to 260°