一次看懂♥︎酸種日式吐司♥︎熱帶夏日機器揉麵重點大公開 Ultimate guide to summer baking of sourdough shokupan with stand mixer

My apologies for grammatical mistake in the video. The correct is dome shaped, not "doomed shape".
一次看懂♥︎酸種日式吐司♥︎熱帶夏日機器揉麵重點大公開　
Ultimate guide to summer baking of sourdough shokupan (sandwich bread) with stand mixer
暑い日にスタンドミキサーで自家製酵母の山型食パンを作るポイントを全て公開します！
NO.1 炎炎夏日，如何用桌上型攪拌機打出「筋性強健的麵團」呢？
How to successfully knead a dough with well-developed and strengthened gluten structure by home stand mixer on a hot summer day?
NO.2 如何做出美麗高挺圓渾的山峰吐司？完美山型吐司整形手法大公開!
How to make a Japanese style yamagata shokupan with tall, round and beautiful dome shaped tops? The shaping techniques are demonstrated in the video.
NO.3 如何用日系水波爐烘烤2條超高大吐司？
How to bake two big loaves at once in Japanese countertop microwave steam oven so called "Water Wave Oven"?
配方：（日式1.5公斤吐司2條 Japanese 1.5 kin bread tin two loaves ）
高筋麵粉 White strong flour 650g
酵種（酸種）Sourdough 340g
PS: about my Nagoya Sourdough: 有關我使用的那古野酸種如下：
• 有關我的酵種NO.1~那古野酸種「我的酸種叫...
全脂牛奶 whole milk 370cc
全蛋液 egg 60cc
有鹽奶油 butter with salt 30g
砂糖 sugar 40g
鹽 salt 6g
腰果（打成細粉狀）finely ground cashew nut powder 120g
每個烤模中放入3麵團，一次做2條吐司。
Three batches in a Sandwich Bread Mould/Tin Box. This recipe is for two loaves of sandwich bread.
操作順序：Process:
Step1
混合材料 Mixing~
Step 2
第一次水合Fermentolyse#1 (first rest)40min~第一次攪拌 Kneading 3 min
麵團狀況：表面粗糙，容易斷裂，沒有光澤及延展性。
The dough looks lumpy, sticky and pretty ragged. The gluten is still weak and easy to be broken down.
Step3
第二次水合 Fermentolyse#2 (second rest)30min~加入奶油攪拌 Add butter~第二次攪拌 Kneading 3 min
麵團狀況：薄膜已形成，但不夠強健，而且麵團疲累，需休息修復。
The dough looks smooth and elastic. but the windowpane is still not thin and strong enough. The dough needs some rest before being kneaded again.
Step4
第三次水合 Fermentolyse#3
麵團狀況：出現良好強健的薄膜。
The beautiful, thin and strong windowpane has been formed.
Step5
整理麵團（拉折麵團，整理成圓形）
Slap and fold the dough gently. Shape into a round ball.
Step6
室溫直接基礎發酵，中途需排氣翻麵一次（影片採用此法）或是採用冰箱冷藏發酵，中途不需排氣翻麵。
There are two methods for the first proofing, one is room temperature fermentation and the other is fridge fermentation. The former requires degassing during the proofing but the latter does not.
Step7
分割成6顆麵團 Divide into 6 batches.
Step8
預成形第一次（相當於檊捲第一次），中間靜置5分鐘。
Preshape#1 (rolling#1) and bench rest 5 min.
Step9
預成形第二次（相當於檊捲第二次），中間靜置5分鐘。
Preshape#2 (rolling#2) and bench rest 5 min.
Step10
最後正式成形（檊捲第三次），放入烤模中
final rolling and put the shaped doughs into the bread pan.
Step11
最後發酵至滿模
Final proofing until it has risen to as tall as that of the bread pan.
Step12
烘烤
Baking
Step13
中途調頭換方向，平均烤色
Switch direction of baking tray or bread pans.
Step14
出爐
Remove the pans from oven.
烘烤溫度和時間 Baking temperature, time and techniques
1.首先用220度預熱。
Preheat the oven to 220C.
2.預熱完成，放入吐司模後，改成190C, 33分鐘，開蒸氣功能20分鐘。
Preheat done, place the bread pans into the oven. Reset to 190C, for 33 minutes and turn steam on for 20 minutes.
3: 烘烤15分鐘後調頭，改烤溫為180C至烘烤停止。
Switch the direction of two pans after 15 minutes, and reset the temperature to 180C until the baking time is up.
4: 烘烤結束後，仍然放置在烤箱中5~8分鐘。
Leave the pans in switched off oven for 5 to 8 minutes.
更多有關蜜塔木拉的麵點食譜都在：
2019年「野生酵母研究室：從零開始認識酵母、養酵母、做50款中西式麵點的自然發酵手記，原味零添加的好味道」
Paper: 紙本書
www.books.com.tw/products/001...
Ebook:電子書
www.books.com.tw/products/E05...
2018年「豐盛的早午餐烘焙全書：從手作麵包、開胃配菜、沙拉、飲品、湯品到醬汁的百變美味組合」
Paper: 紙本書
www.books.com.tw/products/001...
Ebook: 電子書
www.books.com.tw/products/E05...
─目前台灣的網路書店都可以出貨至海外。
─新馬地區可以向紀伊國屋、城邦、大眾訂購。
蜜塔木拉的書籍或影音內容，版權所有，請勿複製、截取、盗用。
Copyright reserved, No duplication.
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