手工麵包篇 － 鄉村包 (HANDMADE BREAD – Sourdough)

手工麵包其實唔太難做，但一定要有耐性，因為發酵時間很長，所以要花點時間等。

It’s not really hard to make sourdough, but really need long time for dough raising, so be patient for doing this.

首先，把天然酵母種混合麵包粉、加入鹽及水；小編會用麵包機幫助做麵糰，讀者也可以自行用手搓的。 搓好後的麵糰放在一個大碗內用布蓋住，待麵糰發酵發大兩倍，大約半小時吧。

Firstly, combine sourdough starter with bread flour, water and little bit salt; actually I will use breadmaker for help to making the dough, but you can use your hand instead.  After mixed well the dough, put it in a large bowl for the first raising for 30 minutes to 2 hours, depends on your dough size.

把發酵好的麵糰取出放在枱上，先把麵糰輕輕壓成長型，用眼睛分為三等份，將左右兩份向中間折疊，再把看到疊口的一面壓平，而對邊則輕輕卷入，形成卷條形，最後放入鄉村包的專用模內，用保鮮紙或膠膜蓋好，待第二次發酵，但這次發酵卻需時12小時。發酵好後，把薄餅石放入焗爐，先預熱到230度，最後慢慢地把麵糰反倒到薄餅石上面，焗30分鐘－1小時，視乎你的包大小。

After first raised, put the dough on the table, make it a little bit longer, use your eyes to divide it into 3 equal pieces, then fold both left and right into center, then press the end that near you and the roll the other side towards yourself, make it like a roll, then put it into the bread mold, cover with plastic sheet/bag, put it aside and let it second raising for 12 hours.  After the final raised, put the pizza stone into the oven and preheat your oven to 230 celius, then pull the dough out of the bread mold gentally into the pizza stone and brake it for 30 minutes or 1 hours, depends on your bread size.