果仁麵包Bread with nuts
描述
喜歡冷藏發酵麵包法是因為不需要花費太大的力氣與時間：只要在晚飯後把第一次發酵做好，置於冰箱一晚，第二天才進行後段程序。
食材
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125克g
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1克g
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200克g
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4克g
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6克g
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20克g
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40克g
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90克g
步驟
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酵母溶入水中； Add yeast into the warm water.
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法包粉、鹽、黑胡椒粉、紅砂糖、橄欖油和剁碎果仁一一加進去； Add in French bread flour, salt, black pepper powder, brown sugar, olive oil and chopped nuts.
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把盆裡所有材料以刮刀混合，靜置30－60分鐘； Combine everything with a spatula. Cover and rest for 30-60 mins (depending on the room temperature).
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用刮刀壓走氣泡； Use spatula to let bubbles go.
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置於冰箱4-6度的菜格裡發酵至少15小時（我是晚上九點開始算）； Let it sleep inside the fridge for at least 15 hours.
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第二天大概中午時間變雙倍大了，取出； When the size doubles, take it out.
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在墊子上撒上高粉，擠壓出空氣，切割6份，滾圓，靜置15分鐘； Put the dough on a floured surface, press it, divide into 6 pcs, roll, rest for 15 mins.
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稱90克芝士，每個麵團需要15克； Measure 90g mozzarella as each bread needs 15g as its filling.
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把每個小麵團按扁擀平，撒上披薩芝士； Roll out to flat round shape, put mozzarella on, fold as shown.
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在烤盤上撒上高粉，把整好形的麵團置於其上，放在烤箱裡面發酵50分鐘，底下放一盤熱水； Transfer all to floured baking tray, rest for 50 mins with some hot water underneath to help fermentation.
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中間戒一刀，噴水； Cut in the middle, spray some water on the bread surface.
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放進已預熱到200度的烤箱烤15分鐘； Bake for 15 mins at 200C.
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看著它們在烤箱裡面跳舞，真有趣！ It is so wonderful to watch the whole process!
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一絲絲的芝士，誘人啊！ Look at the cheesy bread, how yummy!
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只要誰一踏進家門，肯定會爭著吃。 I am very sure when my hubby comes back, he will take more than one!
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好好喝一杯上佳牛奶咖啡！ Latte with Italian almond biscotti will definitely cheer me up.
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我阿姨立刻做了。 My aunt in Melbourne immediately followed, yeah!
