Sourdough Loaf

 Making bread loaf again!😘

👆 The bread rose vert tall! 😄

Sourdough Loaf

 Ingredients:

Bread Flour 200g 面包粉

All purpose flour 80g 通用面粉

Milk  powder 15g 奶粉

Caster sugar 30g 细砂糖

Levain  100g 酸种

Yudane  60g 老面种

Water  70ml 水

Dry yeast  1g 干酵母( Optional)（可以不放）

Salt  3g 盐

Egg 40g 鸡蛋( the balance egg liquid use for egg wash)

Unsalted Butter (soften)  30g 无盐黄油（软化） 

Method:

1. Mix all the ingredients except butter. Knead untill a soft dough forms.

2. Add in butter and knead unill the dough is visibly smooth and elastic. 

3. Divide the dough into 2  equal portions. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes. 

4. Shaping~~ Flaten the dough then roll up from top to bottom into the shape of a log, pinch the seal tightly, put it in the loaf tin and the seal faces down. Repeat the same method with the other roll.

5. Final fermentation~~Cover the dough and ferment for 2-3 hours. (It depends on the room temperature)

6. Preheat the oven at 180°C.

7. Brush some egg wash on the surface. 

8. Bake in the middle rack for 35-40 minutes.

9. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 3 days at room temperature.

Note:

• It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid 1 tbsp at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

做法：

1.混合所有成分除黄油外。揉成柔软的面团。

2.加入黄油并揉成面团，面团看起来光滑而有弹性。

3.将面团分成二等份。用手掌将其弄圆，然后用布或保鲜膜覆盖，静置15分钟。

4.将面团擀平，从上到下卷成桐状，捏紧封口，将其放入烤模里，封口朝下。重复同样的方法做另一个。

5.最后发酵~~将面团覆盖上，发酵2-3小时。

6.将烤箱预热至180°C。

7.在面团表面扫上蛋液。

8.在中层架子上烘烤35-40分钟，或直到面包表面变成金黄色。

9.面包完全冷却后，放入密封盒中。室温下可以保存3天。

提示：

• 建议保留一些液体，而不要一次性添加所有液体。 如有必要，这将使您有机会进行调整。 如果面团太干，则一次加入一汤匙储备液，直到达到合适的稠度为止。 这是因为每种面粉吸收的水分和保湿不同。

Happy Baking！