蜂蜜燕麥吐司 Honey-Oat Pain de Mie

蜂蜜燕麥吐司，來自麵粉品牌 King Arthur網站的食譜，採用 poolish的方式製作，省去黏手的階段，也讓燕麥與麵粉有充分的時間吸收水分。

傍晚開始製作，到睡前將麵團整形入模，蓋上保鮮膜送入冰箱冷藏過夜，第二天早上取出放在室溫下回溫 1.5小時，再送入烤箱烘烤，富有蜂蜜香甜氣味的燕麥吐司就輕鬆出爐了。

因為想要這種膨潤的外型，就沒有採用台日式吐司的二次桿捲法，再加上燕麥的成分，吐司內身看起來就沒有非常細緻，但可以肯定的是口感仍然很柔軟呢！

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糯米麻糬吐司 Sticky Rice Mochi Sandwich Loaf

冬至，一年中白天最短的一天，習俗上在這天要吃湯圓，兩歲多的兒子自從夏天在花蓮吃過麻糬之後就很喜歡那種 QQ的口感，冬至家裡煮包餡甜湯圓，切小塊給他自己舀著吃，他也是非常喜歡呢！要是午睡前跟他預告睡起來點心是「麻糬做的湯圓」，他會在爸媽輕聲叫他起床那一瞬間彈起來、一邊說「馬吉、馬吉！」

家裡有一些糯米粉，來試試看添加在白吐司配方中會有什麼效果吧！

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夏威夷麵包及吐司（仿作食譜） Hawaiian Rolls & Loaf (copycat)

原來把配方中的一半液體用果汁取代，就能帶來這麼棒的味道！

初次認識這款麵包，是先在網路上看到好多仿作食譜，就好奇那是什麼麵包這麼受歡迎，但也一直沒有去找來吃過。直到今年春天一次朋友邀約去露營，朋友帶了一大包 King's Hawaiian Rolls，才真正吃到這款柔軟香甜的小麵包。

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布里歐吐司 Brioche Loaf

布里歐 Brioche是一款高奶油含量的法式麵包，奶油的含量差不多能和可頌比擬了，但不像可頌是麵團和奶油層層堆疊、做法耗時繁複，布里歐的奶油是融入麵團，烤出細緻鬆軟的奶蛋吐司。

一款稱不上健康，走的是真材實料、豐富感受路線的麵包，有時候就是想要來這麼一條味道濃郁的香軟吐司。單吃就很好吃，放了兩三天之後也非常適合製作法式吐司、麵包布丁等等。

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伯爵奶茶吐司 Earl Grey Milk Tea Bread

鍋煮奶茶放涼後拿來做麵包，烘烤時滿屋子的奶茶香，光用聞的就好像享用了一頓悠閒的下午茶。

Infuse tea leaves in scalded milk, let it cool and make into bread dough. My house smelt like an afternoon tea when the bread was baking.

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藍莓雙色吐司 Blueberry Swirl Bread

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卡士達吐司 Custard Sandwich Bread

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香蒜起司吐司 Herbs Garlic Cheese Bread

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起司吐司 Braided Cheese Bread

也看看這 Also read: Herbs Garlic Cheese Bread | 香蒜起司吐司

This is a beautiful loaf, my first braided bread. But it tastes not good enough. I kept imagining that there will be a savory taste - salty and garlicky, but there isn't. Next time I should add some minced garlic, salt and pepper, or herbs. And I should use butter instead of vegetable oil to enhance the flavor. 

Well, let's just pretend it is a simple and plain sandwich loaf, with a hint of cheese.

這條吐司很美，是我第一次做辮子造型的麵包。但是味道方面還差強人意。我一直覺得這條吐司應該要有鹹香的味道，像是蒜味之類的，但是沒有（因為沒放蒜末啊！）下回我要加一些蒜末、撒些鹽和胡椒、或是加入一些香料。而且這次用的是植物油，改用奶油應該也會比較香。

那這次就當做是做了條，帶有點起司味的白土司吧。

Braided Cheese Bread (9" loaf.)

Ingredients:

• Old dough (pâte fermentée) 100-120 g, tear or cut into small pieces.
• wheat germ 40 g
• bread flour 255 g
• active dry yeast 5 g
• salt 4 g
• sugar 20 g
• water 183 g
• vegetable oil 20 g (should have used butter)
• grated cheese of your choice

Directions:

1. Mix old dough, wheat germ, bread flour, yeast, salt, and sugar together. Add water, and mix or knead to form a dough.
2. When the dough is formed, knead it for 2-3 minutes until a little elastic. Add the oil/butter.
3. Knead until the dough is very smooth and elastic, almost the windowpane stage.
4. Cover and let it rise for 2 hours at room temperature.
5. Scrap the dough out and punch down. Roll it out to a flat rectangle. Spread the cheese all over it. Roll up.
6. Cut the roll-up dough into 2, lengthwise. Pinch one end together. Gently braid the loaf by placing one half onto another repeatedly.
7. Place the braided loaf in a 9" loaf pan. Cover with damp cloth and let it rise for 1 hour or until just as high as the pan.
8. Preheat the oven to 350F. Bake for 32 minutes.
9. Let it cool completely before slicing.

起司吐司（12兩）

材料：

• 老麵 100-120 克，分成小塊
• 小麥胚芽 40 克
• 高筋麵粉 255 克
• 乾酵母 5 克
• 鹽 4 克
• 糖 20 克
• 水 183 克
• 液態植物油 20 克（應該要用奶油）
• 喜歡的起司，刨絲

做法：

1. 將老麵、小麥胚芽、高筋麵粉、酵母、鹽、糖混合，加入水，攪拌均勻成團。
2. 麵團成團之後，手揉 2-3分鐘，然後加入油/奶油。
3. 繼續搓揉直到麵團光滑有彈性，快要可以撐出薄膜。
4. 加蓋，室溫發酵 2小時。
5. 將麵團刮出，輕壓排氣。桿開成大大一片長方形，鋪上起司、輕輕捲起。
6. 將麵團卷縱向切開成 2長條，將一頭稍微捏合，然後 2長條輕輕扭轉成麻花辮。
7. 麵團放入吐司模，以濕布或保鮮膜覆蓋，室溫發酵 1小時或直到和烤模同高。
8. 烤箱預熱 350F/176C，烘烤 32分鐘。
9. 涼透了再切片。

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40%全麥吐司（有金邊！）40% Whole Wheat Sandwich Bread (with Golden Rim!)

Oh ya my loaf came out with a golden rim (the pale edge at the corner compared to the top!) Close the lid and send it into the oven when the dough reaches 1 inch below the pan. Bake at 350F for 45 minutes with the lid on all the time.

Recipe and directions here: 40% Whole Wheat Sandwich Bread | 40%全麥吐司

金邊出現了！麵團發到距離烤模邊緣一吋時蓋上蓋子、送進烤箱，350F/175C帶蓋烤 45分鐘。

食譜和做法：40% Whole Wheat Sandwich Bread | 40%全麥吐司

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40%全麥吐司 40% Whole Wheat Sandwich Bread

Soaking the whole wheat flour overnight gives the flour plenty of time to be hydrated, also brings out its full flavor. The shaping technique (rolling out and up) gives the bread its delicate texture. (For more detailed pictures, check here.) It's more like a Japanese sandwich bread, a shokupan. And honey, honey eliminates the slightly bitter taste usually appearing in whole wheat bread. Along with butter they make this whole wheat bread so delicious.

The ultimate pullman loaf should not have sharp corners, but round ones. And the perfect if there's a "golden rim" (the round edge which is paler than the top of the loaf.) I got the round edges this time but not golden rim.

將全麥麵粉浸泡一晚讓麵粉有足夠的時間吸飽水份，同時也帶出了全麥的香氣。桿捲的整形方式讓吐司麵包組織細密，不同於美式吐司。（桿捲的照片看這裡。）而蜂蜜消除了全麥麵包中常見的微苦味，再加上奶油，讓這條全麥吐司變得美味。

理想的帶蓋吐司不該是尖尖的直角（出角），微圓的邊角比較好；最完美的還要有金邊（頂邊一圈顏色比較淺。）這次我烤出了微圓角，但還沒有金邊。

The crumb is more even this time, but it is still slightly denser near the crust. Should be more aware of the proofing.
這次組織有比較均勻細密，但靠近邊緣處還是有點較緊密。要再更注意進爐前的發酵。

40% Whole Wheat Sandwich Bread (makes a 9x4 pullman loaf)

Ingredients:

• Old dough  (pâte fermentée) 95-100 g, tear or cut into small pieces.
• whole wheat flour 140 g
• water 183 g
• bread flour 152 g
• active dry yeast 5 g
• salt 4 g
• honey 25 g
• butter 20 g, softened

Directions:

1. The day before baking: put the old dough into the fridge to thaw if it's frozen. Mix whole wheat flour with water and let it soak overnight in the fridge.
2. Mix bread flour, yeast, salt together. Pour whole wheat flour mixture in, add honey, and mix or knead to form a dough.
3. When the dough is formed, knead it for 2-3 minutes until a little elastic. Add the butter.
4. Knead until the dough is very smooth and elastic, almost the windowpane stage.
5. Cover and let it rise for 1 1/2 hours at room temperature.
6. Scrap the dough out and degas. Divide into 3 pieces. Shape into balls. Cover with damp cloth and let them rest for 15 minutes.
7. Roll each dough out on a floured surface. Flip and gently roll up (ideally 1 1/2 to 2 times.) Cover with damp cloth and let them rest for 15 minutes.
8. Roll each dough out again, flip and gently roll up to form short and fat dough rolls (ideally 2 1/2 to 3 times.) Place them in a 9" loaf pan. Cover with damp cloth and let it rise for 1 hour or until just 1" below the rim. Close the lid (if using pullman pan.)
9. Preheat the oven to 350F. Bake for 25 minutes. Remove the lid and bake for 20 more minutes. (Or total 30-35 minutes at 350F in an open pan.)
10. Let it cool completely before slicing.

40%全麥吐司（12兩 帶蓋吐司）

材料：

• 老麵 95-100 g, 分成小塊
• 全麥麵粉 140 克
• 水 183 克
• 高筋麵粉 152 克
• 乾酵母 5 克
• 鹽 4 克
• 蜂蜜 25 克
• 奶油 20 克，室溫軟化

做法：

1. 前一天：將老麵從冷凍移到冷藏退冰。全麥麵粉與水混合均勻，放冷藏浸泡一晚。
2. 高筋麵粉、酵母、鹽混合，倒入全麥麵糊、蜂蜜，攪拌成團。
3. 翻揉麵團 2-3分鐘，稍有彈性之後加入奶油。
4. 將麵團移出到桌面，反覆揉到光滑有彈性，幾乎可以撐出薄膜。
5. 加蓋於室溫下發酵 1.5小時。
6. 將麵團刮出、輕壓排氣，分成三份滾圓，以濕布覆蓋休息 15分鐘。
7. 桌面撒些麵粉，將麵團桿開、翻面後輕輕捲起（最理想是 1.5-2圈。）以濕布覆蓋休息 15分鐘。
8. 將麵團卷從短邊再次桿開，翻面後輕輕捲起，形成短短胖胖的麵卷（最理想是 2.5-3圈。）。將三團麵卷放入吐司模，以濕布覆蓋，室溫發酵 1小時或是直到八九分滿，蓋上土司模蓋。
9. 烤箱預熱 350F/176C，將麵團放入烘烤 25分鐘，蓋子拿掉再烤 20分鐘。（不帶蓋吐司：烤溫一樣，共烘烤 30-35分鐘。）
10. 脫模後完全涼透了再切片。

I baked this loaf the day before, sliced it and took photos later. So the crust is a bit wrinkled.
吐司是前一天烤好，隔天早上才切片拍照的，因此吐司皮有點皺。

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黑芝麻吐司（老麵）Black Sesame Sandwich Loaf (with old dough)

This is my first time making bread with old dough. The bread tastes so great! Chewy and full of wheat flavor, just like bakery bought ones. I think I'll keep a few old doughs in my freezer all the time.

這是我第一次用老麵來做麵包，也太好吃了吧！麵包有嚼勁又充滿麥香，就像麵包店賣的一樣。我的冷凍庫得常常都有老麵才行了。

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三戰：吳寶春金牌牛奶吐司 3rd Try: Pao Chun Wu's Gold Medal Milk Loaf

My 1st try | 第一次嘗試：
Pao Chun Wu's Gold Medal Milk Loaf | 吳寶春金牌牛奶吐司
The 2nd try | 第二次：
2nd Try: Pao Chun Wu's Gold Medal Milk Loaf | 二試：吳寶春金牌牛奶吐司

Many people make this loaf in a stand mixer but I don't have one. I always enjoy kneading by hand. It may be more difficult to control the temperature when hand kneading. After doing more searching and asking for Charlene's advice, I froze my flour, salt, and sugar for an hour or so, kept water, milk, and yeast in the fridge before use, and left the butter at room temperature. During kneading I checked the dough temperature and it was 80F/26.6C when done.

1st rise at room temperature (76F-ish/25C) for 90 minutes.

2nd rise in the oven with a cup of hot water for 50 minutes + 20 minutes in an oven which is turned on for just 1 minute.

Also I increased the flour to 330 grams (and other ingredients according to the proportion of course) and yeast to 5 g cuz I found what the original recipe uses is instant but mine is active dry.

bread flour 330 g

salt 5 g

sugar 26 g

water 148 g

milk 76 g

active dry yeast 5 g

butter 16-17 g

Let dough rest for 20 minutes before rolling out and rolling up twice.

Bake at 350F/176C for 30 minutes in an open pan.

80F when the kneading is done. | 麵團揉好時的溫度是 80F/26.6C

絕大部分做這條金牌吐司的人都是用攪拌機來揉麵，但我沒有攪拌機，而且我一直都很享受手揉麵的感覺。手揉或許會比較不容易控制麵團溫度。在重新做一番搜尋、徵詢過羅比媽 Charlene的建議之後，這次我事先將麵粉、鹽、糖混合放入冷凍庫一小時左右，水、牛奶、酵母使用前都放冷藏，奶油放室溫。在揉麵的過程中幾次測試麵團溫度，揉成終溫是 80F/26.6C。

第一次發酵在室溫下（76F/25C左右）90分鐘。

第二次發酵和一杯熱水一起放在烤箱中 50分鐘＋20分鐘在預熱了一分鐘的烤箱。

此外這次增加了麵粉用量到 330克（其他材料也照比例增加）、酵母增加到 5 克，因為我發現原版食譜用的是速發酵母，而我的是一般乾酵母。

高筋麵粉 330 克

鹽 5 克

糖 26 克

水 148 克

牛奶 76 克

乾酵母 5 克

奶油 16-17 克

兩次擀捲之前麵團各休息 20分鐘。

350F/176C 不帶蓋烘烤 30分鐘。

The windowpane test. | 測試薄膜

This is what I want! | 噢！這就是我想要的！！

Delicate crumb! | 細密的內身

Left: the 3rd loaf with monitoring the temperature while kneading. Right: the 2nd loaf.
左：注意溫度控制做出來的第三條。右：第二條。

Left: a slice near the end of loaf. Right: a slice in the middle. (From the same loaf.)
Next time I should closely watch the temperature during the 2nd rise.
左：比較靠近吐司頭的切片。右：中間的切片。（來自同一條吐司）
下次要更注意二次發酵的溫度。

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二試：吳寶春金牌牛奶吐司 2nd Try: Pao Chun Wu's Gold Medal Milk Loaf

My 1st try | 第一次嘗試：
Pao Chun Wu's Gold Medal Milk Loaf | 吳寶春金牌牛奶吐司
My 3rd try | 第三次嘗試：
3rd Try: Pao Chun Wu's Gold Medal Milk Loaf | 三戰：吳寶春金牌牛奶吐司

This loaf is supposed to have a delicate, denser crumb. My first loaf was tender but the texture could be better. This time I used bread flour and decreased the amount from 370 grams to 300 grams. Yet the result is not satisfying, even worse than my first one. The flavor is good but not the crumb.

I guess it's the temperature.

Wu's recipe emphasizes the temperature of kneaded dough should be 79-82F/26-28C but I had never kept that in mind, still using room temperature ingredients, not to mention testing the temperature of my dough. Also I might over-rise the dough.

water 135 g

milk 69 g

yeast 3 g

salt 5 g

sugar 24 g

bread flour 300 g

butter 15 g

Bake at 350F for 30 minutes in an open pan.

這條吐司的內身應該要是細緻的，我做的第一條很軟，但是組織不夠好。這次我用了高筋麵粉 300克，結果仍然不滿意，甚至比第一次更不滿意。口味上是很好吃，但是組織不對。

我想是溫度的關係。

吳師傅的這個配方很強調麵團攪拌/揉成的溫度應該要落在 79-82F/26-28C 但我從來不當一回事，仍然使用常溫的材料，更別說要量看看麵團的溫度了。而且二次發酵可能發過頭了。

水 135 克

牛奶 69 克

酵母 3 克

鹽 5 克

糖 24 克

高筋麵粉 300 克

奶油 15 克

350F/176C 不帶蓋烘烤 30分鐘。

The windowpane test. | 測試薄膜

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吳寶春金牌牛奶吐司 Pao Chun Wu's Gold Medal Milk Loaf

Loaf #2 | 第二條：
2nd Try: Pao Chun Wu's Gold Medal Milk Loaf | 二試：吳寶春金牌牛奶吐司
Loaf #3 | 第三條：
3rd Try: Pao Chun Wu's Gold Medal Milk Loaf | 三戰：吳寶春金牌牛奶吐司

Pao Chun Wu is the champion of Master Bakers, the Coupe du Monde de la Boulangerie (the World Cup of Baking) in 2010. Inspired by his work, I had made fermented rice longan bread. He's generous with his recipes. I've seen this milk loaf made by numerous home-bakers and it seems that everyone who has tasted it is raving about it.

The original recipe uses bread flour, but I always use all-purpose kind. That may be the main reason why my loaf is not as delicate and elastic as it should be. Maybe someday I'll get some bread flour and give it another try. This loaf made with all-purpose flour tastes great enough anyway.

吳寶春是 2010世界麵包大賽大師賽（個人賽）的冠軍 ，受到他的作品啟發，我曾經做過這款甜酒釀桂圓麵包。吳寶春師傅對於分享他的配方相當大方慷慨，我也在網路上看過無數的家庭烘焙做了這款金牌牛奶吐司，而且似乎吃過的都說讚，人人津津樂道。

原始的配方使用的是高筋麵粉，而我習慣上一直都是用中筋麵粉，我想這是我的吐司做出來質地沒有那麼綿密細緻會牽絲的主因。也許哪天買一些高筋麵粉來試試看，不過用中筋做出來也已經非常好吃了！

Look how soft it is! | 吐司軟到會下腰

There's also one thing to consider: Master Wu emphasizes on the fermenting temperature. He says 26-28C/78-82F is the best. So in this recipe there's no need to use warm water or warm milk, cold liquid is fine. And this is a high-hydration dough, it will be easier to handle it when it's cool.

還有一點要注意的是：吳寶春師傅很強調發酵的溫度控制，他認為 26-28C是最適當的，因此這份食譜不需要使用溫水或溫牛奶，冷的就好了。而且這個麵團含水量很高，溫度低一點也比較好操作，比較不會那麼黏手。

The original recipe (Pullman loaves)

water 450 g, milk 230 g, yeast 10 g, salt 18 g, sugar 80 g, bread flour 1000 g, butter 50 g

Bake at 390F for 40 minutes.

原版食譜（帶蓋吐司）

水 450 克、牛奶 230 克、酵母 10 克、鹽 18 克、糖 80 克、高筋麵粉 1000 克、奶油 50 克

390F/200C 烤 40分鐘

Gold Medal Milk Loaf (9x4)

Adapted for my loaf pan.

Ingredients:

• water 167 g
• milk 85 g
• yeast 4 g
• salt 7 g
• sugar 30 g
• flour 370 g (original recipe calls for bread flour; here I used all-purpose flour.)
• butter 19 g

Directions:

1. Mix everything except for the butter to form a dough. Knead the dough and gradually add the butter.
2. When the dough is well kneaded, cover and let it rise for 1 hour.
3. Scrape the dough out. Punch down and divide into 2. Roll each dough out, flip, then gently roll up. Cover with damp cloth or plastic wrap, let them rest for 15-20 minutes.
4. Roll the doughs out again, flip, then gently roll up. (Through rolling out and up for 2 times, the crumb will be more delicate.)
5. Put the doughs into a prepared loaf pan (lightly greased if needed.) Cover with plastic wrap and let it rise until almost full.
6. Bake in a preheated oven at 350F for 30 minutes.
7. Cool on a rack.

金牌吐司（12兩；9x4吋）

已依我的模具尺寸調整過配方

材料：

• 水 167 克
• 牛奶 85 克
• 乾酵母 4 克
• 鹽 7 克
• 糖 30 克
• 麵粉 370 克（原版食譜是高筋麵粉，我這次用的是中筋麵粉）
• 奶油 19克

做法：

1. 將所有材料混合（奶油除外）均勻成團，搓揉過程中再慢慢加入奶油。
2. 麵團揉到光滑有彈性後，加蓋第一次發酵 1小時。
3. 將麵團刮出，輕壓排氣並分成兩份。將麵團擀開、翻面、輕輕捲起。以濕布或保鮮膜覆蓋，讓麵團休息 15-20分鐘。
4. 再次將麵團擀開、翻面、輕輕捲起。（經過兩次擀開、捲起，吐司內部組織會比較細緻綿密。）
5. 將麵團卷放入烤盤（若有需要防粘黏就刷上一層奶油。）以保鮮膜覆蓋，二次發酵直到將近滿模。
6. 送入已預熱 350F/180C的烤箱烘烤 30分鐘。
7. 放涼再切片。

Perhaps I let it rise too much. | 也許二發有點過頭了

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楓糖燕麥吐司 Oatmeal Maple Bread

This bread is good without any spread. But it also goes well with peanut butter, jam, or butter.

It's my first time adding wheat bran in baking. Wheat bran is high in dietary fiber, vitamin Bs, folic acid, manganese, magnesium. It's also a good source of iron, zinc, omega-3 and omega-6 fatty acids.

這款麵包單吃就很好吃，想抹醬的話花生醬、果醬、奶油都很適合。

第一次在烘焙中加入了麥麩，麥麩富含膳食纖維、多種維他命 B、葉酸、錳、鎂，同時也是鐵、鋅、omega-3和 omega-6脂肪酸的優質來源。

Oatmeal Maple Bread (1 9x4 loaf)

Recipe adapted from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François

Ingredients:

• water 313 g, 100F
• yeast 5 g
• salt 8 g
• maple syrup 85 g, plus more for brushing the dough
• oil 27 g
• wheat bran 28 g
• old-fashion oats 70 g
• whole wheat flour 65 g
• all-purpose flour 285 g

Directions:

1. Mix all the ingredients in a container. Cover and let it rise at room temperature for 2 hours.
2. After 1st rise, keep making this bread or refrigerate it for up to 7 days.
3. Lightly grease a 8 1/2 x 4 1/2 loaf pan if needed. (I use my 9x4x4 pullman pan without lid.)
4. Scrape the dough out onto a floured work surface. Dust with more flour and quickly shape it into a ball. Then shape the dough into a loaf and put it into the loaf pan. Cover with plastic wrap and let it rise for 90 minutes.
5. Preheat the oven to 350F. Brush some maple syrup on the top of the dough. Bake for 50-60 minutes.
6. Cool on a cooling rack for 2 hours.

燕麥楓糖吐司（9x4吋一條）

原食譜來自 The New Artisan Bread in Five Minutes a Day, 作者 Jeff Hertzberg及 Zoë François

材料：

• 溫水 313 克
• 乾酵母 5 克
• 鹽 8 克
• 楓糖漿 85 克，外加少許刷在麵團上
• 植物油 27 克
• 麥麩 28 克
• 燕麥片 70 克
• 全麥麵粉 65 克
• 中筋麵粉 285 克

做法：

1. 所有材料混合均勻，加蓋靜置於室溫下發酵 2小時。
2. 第一次發酵完成後可以接著烘焙，或是放入冰箱冷藏，在七天內用掉。
3. 將一個 8 1/2 x 4 1/2 吋的吐司烤模內壁刷上一層薄薄的油脂（我用 9x4x4的帶蓋吐司模，不加蓋）
4. 將麵團刮出到撒了些許麵粉的檯面，表面再撒些麵粉以免黏手，迅速將麵團整形成圓形，再接著整成橢圓放入烤模，用保鮮膜輕輕覆蓋，靜置 90分鐘做第二次發酵。
5. 烤箱預熱 350F/175C。麵團表面輕輕刷上一層楓糖漿，送入烤箱烘烤 50-60分鐘。
6. 出爐於架上放涼 2小時。

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