30% Kamut Bread Pain de Mie 30%卡姆小麥頂角吐司

This is a modification of my Basic White Bread Pain de Mie in which I replaced 30% of the white bread flour with organic Kamut flour in order to add more nutrients. I’ve made bread with a combination of whole wheat flour and Kamut flour before, read about my blog post Whole Wheat & Kamut Pain de Mie (Tangzhong Method) for the recipe. Only Kamut flour is added this time so the bread is smoother in texture. Kamut flour is slightly creamy in color and my bread came out with a more golden brown crust.
這是參考頂角白吐司改過來的麵包,EC把配方的麵粉的30%換成有機卡姆小麥麵粉增添營養。之前也做過混合全麥麵粉和卡姆小麥麵粉的麵包(詳情可參考湯種全麥卡姆小麥頂角吐司),這次只是卡姆小麥麵粉,因此質地也軟滑一些。卡姆小麥麵粉顏色帶黃,焗好後麵包皮的顏色也較金黃。

Kamut is the registered trademark for khorasan wheat, an ancient wheat that originates back to ancient Egypt. It has a buttery taste and, according to Kamut International, the nutritional value of kamut is higher than modern wheat as it contains more protein, amino acids, vitamins and minerals such as selenium, zinc and magnesium. All Kamut brand wheat is certified organic, unmodified and non-GMO. For more information, feel free to visit Kamut International.
卡姆小麥(kamut)是東方小麥(khorasan wheat)的註冊商標名稱,東方小麥是源自古埃及的傳統穀物,味道帶牛油香。根據Kamut國際公司,卡姆小麥的營養價值如蛋白質、氨基酸、維他命與硒、鋅和鎂等礦物質均比一般小麥還要豐富。所有註冊為卡姆小麥的產品都是有機耕種,亦沒有經過任何配種或基因改造,更多相關資料可參考Kamut國際公司網頁

30% Kamut Bread Pain de Mie  30%卡姆小麥頂角吐司

For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量

Ingredients

210 g bread flour
90 g Kamut flour
180 to 195 g water
15 g dry milk powder (optional)
20 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
35 g unsalted butter, softened
4 g instant yeast

材料

高筋麵粉 210克
卡姆小麥麵粉 90克
水 180至195克
奶粉 15克(可不加)
細砂糖(EC用有機原蔗糖) 20克
鹽 1/2茶匙
無鹽牛油 35克(室溫放軟)
速發酵母 4克

Directions 做法

Add bread flour, Kamut flour and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
把高筋麵粉,卡姆小麥麵粉和水加入廚師機的攪拌盆中,裝上麵糰勾低速攪拌約兩分鐘至麵糰略成形(麵粉受水情況有異,因此建議保留一至兩湯匙水後下作調整用),蓋上保鮮紙讓麵糰休息20至25分鐘待麵糰充分吸收水份(這過程為水合法)。

Add milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a thin membrane when stretched, about 5 to 7 minutes. Add yeast and knead with medium-low speed until the membrane is translucent when stretched and won’t tear easily, about 5 more minutes. To further strengthen the dough structure, beat dough at high speed for 20 to 30 seconds. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
加入奶粉和糖,低速揉8至10分鐘至麵糰表面略帶光滑後加入軟化牛油和鹽,繼續揉5至7分鐘至可以拉出薄膜的狀況,加入酵母改用中慢速揉搓約5分鐘至麵糰可拉出不容易破裂的透光薄膜(最後可用高速攪拌二十至三十秒强化麵糰組織),取出麵糰轉放在已抹油的攪拌盆中,蓋上保鮮紙室溫發酵約一小時或至麵糰約兩倍大。

Scrape dough onto a lightly floured work surface. Gently deflate the dough then divide into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 to 15 minutes.
取出麵糰放在已灑粉的工作枱上,用手按下排氣後平均分割成三等份,將麵糰滾圓收口向下,蓋上保鮮紙鬆馳10-15分鐘。

Flatten a dough and roll it into an oval. With the smooth side facing down, fold the lower third up then the upper third down as in folding a letter. Flip dough and give it a quarter turn then roll into a long oval. With the smooth side facing down, roll up the dough into a log and pinch the seams together. Repeat with the rest of the dough.
把麵糰擀成長橢圓形,將較滑的一面朝下,把麵糰下段1/3往上摺,再把上段1/3往下摺,反面轉90度角後再擀成長條形,將較滑的一面朝下,把麵糰捲起成圓柱形,餘下兩份麵糰也如是。

Transfer the rolled dough, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for about 60 to 90 minutes or until the dough fills up about 90% of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃).
把捲好的麵糰收口朝下分別排放在吐司盒中,蓋上保鮮紙讓麵糰在溫暖的地方發酵60至90分鐘至九分滿模,EC把模放在備有發酵功能的蒸氣焗爐內以100℉/38℃發酵。

Remove plastic wrap and slide on the lid. Bake in a 325℉/165℃ preheated oven for 40 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove from oven and take off the lid carefully. Take bread out from the pan and cool completely on a cooling rack. Store bread in a large Ziploc bag or food container for a few hours and slice bread when the crust has softened.
除去保鮮紙並蓋上吐司盒蓋,放入已預熱325℉/165℃焗爐焗40分鐘,當麵包中心溫度達190至195℉(88至90℃)後即可取出,小心打開蓋子後脫模,在鋼架上完全放涼後放入食物袋或大食物盒中保存,待外皮回軟後可切片食用。

Let dough rise until it fills up about 90% of the mold.
麵糰發酵約至九分滿模。

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