面包面包💕

#面包面包💕# #欧包欧包#
今日份欧包-60% semolina硬质小麦欧包

第一次用semolina面粉不是很清楚他的吸水性，所以先从最保险的75%开始试起。水解完后发现面粉的吸水性很强，后加水总量27克。但是他的筋性和延展性都不强，烤完后的成品偏小，也没有高含水量欧包应该有的大气孔，外皮偏硬，内部口感很chewy，我还挺喜欢的😋

Semolina 150g
Bread flour 100g
Water 184g+8+9+10 86% hydration
Levain 50g
Salt 5g

8:54 Prepare levain 18,30,30g
12:23 autolyse flour+water
13:25 mix with levain and added water
13:50 mix with salt, dough temp 24.1C
14:36 1st CF
15:06 2nd CF, dough temp 24.5C
16:12 3rd CF
19:05 final shape+bench rest
19:58 cold retard
9:19 bake, 475F w/ lid for 25 minutes, 450F w/o lid for 15 minutes

2021-05-04