A LOAF WE DESERVE: 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:

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.
Mix bread flour, yeast, salt together. Pour whole wheat flour mixture in, add honey, and mix or knead to form a dough.
When the dough is formed, knead it for 2-3 minutes until a little elastic. Add the butter.
Knead until the dough is very smooth and elastic, almost the windowpane stage.
Cover and let it rise for 1 1/2 hours at room temperature.
Scrap the dough out and degas. Divide into 3 pieces. Shape into balls. Cover with damp cloth and let them rest for 15 minutes.
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.
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.)
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.)
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：

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。
高筋麵粉、酵母、鹽混合，倒入全麥麵糊、蜂蜜，攪拌成團。
翻揉麵團 2-3分鐘，稍有彈性之後加入奶油。
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。
加蓋於室溫下發酵 1.5小時。
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。
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。
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。
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。）
脫模後完全涼透了再切片。