Pecans & Cranberry Sourdough Good Oven Spring Beautiful Ear 胡桃酸果蔓欧包 兔耳大气孔

Pecans & Cranberries Sourdough with 12% Levain.

- 300g High Protein Flour 12% protein and above (I Super Melanger for this bake)
- 36g Levain (Active starter) This to accommodate Hot&humid Tropics weather
- 240g Water
- 6g Salt
- 30g Chopped Pecans
- 30g Chopped Cranberries

Steps:
1. Add water and starter, stir and mix well

2. Add Salt and flour till incorporated

3. Set aside small portions of dough in small container to monitor the fermentation process

4. Cover the dough for 1 hour to Fermentolyse

5. Add in inclusions after 1 hour fermemtolyse and hand knead about 2mins to mix in the inclusion. Cover for 30mins

6. Perform Stretch and Fold then cover for 1 hour.

7. 4 sets of Coil Fold 1 hour interval

8. Total Bulk fermentation 7 hours at room temperature around 29/30C

9. Shaped when aliquot rise to 1.5x.

10. Cold Retard in below 4C ideal 8-16 hours.

胡桃和酸果蔓 欧包。

- 300 克高蛋白面粉 12% 蛋白质及以上（此烘焙我使用 Super Melanger）
- 36g 酸面种 (Active starter) 适合炎热潮湿的热带气候
- 240g 水
- 6g 盐
- 30 克切碎的Pecan
- 30 克切碎的Cranberry

脚步：
1.加入水和酸种，搅拌均匀

2. 加入盐和面粉搅拌均匀

3. 将一小部分面团放在小容器中以监控发酵过程

4. 盖上面团1小时发酵

5. 发酵 1 小时后加入内含物，用手揉搓约 2 分钟以混合内含物。盖上30分钟

6. 进行拉伸和折叠，然后盖上盖子 1 小时。

7. 4组线圈折叠1小时间隔

8. 在室温 29/30C 左右总体积发酵 7 小时

9. 等小容器中的面团发酵到1.5 倍时可以整型。

10. 低于 4C 理想的冷延迟 8-15小时。

Видео Pecans & Cranberry Sourdough Good Oven Spring Beautiful Ear 胡桃酸果蔓欧包 兔耳大气孔 канала John Liew ‘Fathands’