藍莓雙色吐司 Blueberry Swirl Bread

這條吐司的藍莓味並不明顯，主要是漂亮美觀，切開的時候心情會很好。好一陣子沒做圓頂吐司，我將自己的帶蓋吐司配方分量增加 10%，但第二次發酵時一邊做晚餐，可能廚房溫度較高、也可能沒有太注意時間，烤好切開後覺得孔洞有點偏大，應該是二次發酵有一點點過頭了。但吐司的口感還是很好呢！

It doesn't really taste like blueberry, mostly it's just beautiful and will give you good mood when slicing it. It's been a while since I last made an open-pan loaf. I increased my pullman loaf recipe by 10%. I think the crumb is a bit too open, it might be over-risen. I was making dinner when it's doing the 2nd rise so the temperature in the kitchen might be higher than I thought, or I didn't watch it very closely as the time went by. Anyway it's still a soft and nice bread.

藍莓雙色吐司（9吋；比 12兩略長一吋）

材料：

白麵團

• 老麵 50-60克
• 高筋麵粉 165克（我將其中 15克左右換成麥麩）
• 乾酵母 3克
• 鹽 2克
• 水 100-105克
• 蜂蜜 14克
• 無鹽奶油 11克

藍莓麵團

• 老麵 50-60克
• 高筋麵粉 165克
• 乾酵母 3克
• 鹽 2克
• 藍莓 65克（新鮮、冷凍皆可）
• 水 47克
• 蜂蜜 14克
• 無鹽奶油 11克

（直接法，不使用老麵：

麵粉各增加 30克、水各增加 20克、鹽可各增加 1克也可不加，其他材料分量不變）

做法：

1. 將奶油之外的其他材料混合攪拌，成團之後再揉入奶油。
2. 將麵團移出到撒有麵粉的桌面，雙手揉麵直到麵團光滑柔軟、有彈性，可以撐出薄膜的階段。麵團收圓，放入攪拌盆裡，噴幾下水、輕輕加蓋，室溫發酵 1.5到 2小時。
3. 第一次發酵完成後，將麵團移出到桌面，輕壓排氣，分成分別滾圓，用濕布覆蓋鬆弛 15分鐘。
4. 桌面撒些麵粉，將麵團個別桿開、三折。以濕布覆蓋休息 15分鐘。
5. 將麵團再次桿開成長方形，其中一邊和烤模同長，兩個麵團各自桿開之後相疊，輕輕捲起，放入吐司模，以濕布覆蓋，室溫發酵 1小時或是直到和烤模同高。
6. 烤箱預熱 350F/176C，將麵團放入烘烤 30-35分鐘。
7. 脫模後完全涼透了再切片。

Blueberry Swirl Bread (9-inch loaf)

Ingredients:

White dough

• pâte fermentée (old dough) 50-60g
• bread flour 165g (I substituted about 15 grams of flour with wheat bran.)
• active dry yeast 3g
• salt 2g
• water 100-105g
• honey 14g
• butter 11g, softened

Blueberry dough

• pâte fermentée (old dough) 50-60g
• bread flour 165g
• active dry yeast 3g
• salt 2g
• blueberry 65g (fresh or frozen, both are fine.)
• water 47g
• honey 14g
• butter 11g

(Direct method - without pâte fermentée:

For both dough, increase the flour by 30g, water by 20g, salt 1g or none. The other ingredients' amounts remain the same.)

Directions:

1. Mix all the ingredients except for the butter together. When the dough forms, knead in the butter.
2. Move the doughs onto a floured table, and knead until smooth, soft, and elastic, about the windowpane stage. Shape into balls, put the doughs into the mixing bowls, cover and let it rise at room temperature for 1 1/2 to 2 hours.
3. After the first rise, scrape the dough out and punch down. Shape into balls, cover with damp cloth and let the them rest for 15 minutes.
4. Roll each dough out on a floured surface, given them a letter tri fold. Cover with damp cloth and let them rest for 15 minutes.
5. Roll each dough out again into rectangles with one side the same length as loaf pan. Stack the two doughs, gently roll up. Place it in a 9" loaf pan. Cover with damp cloth and let it rise for 1 hour or until just as tall as the pan.
6. Preheat the oven to 350F/176C. Bake for 30-32 minutes.
7. Let it cool completely before slicing.

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