香草包Herb bread
描述
秀花喜歡鹹的香草包，於是吩咐傭人立刻進行製包工序（大熱天時做包特別容易），看著麵包從零至成形到出爐，感覺特別雀躍。
Rose fancies for salted bread, and Umi is so delighted to show her every detail from scratch to finished products, how wonderful it is!
份量
時間
食材
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260克g
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6克g
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20克g
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400克g
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8克g
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1湯匙tbs
步驟
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首先參考 https://icook.tw/recipes/209514 的步驟1-2和麵糰，不過要加上香草； Follow step 1-2 of https://icook.tw/recipes/209514 to make dough with Italian herbs.
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取出麵糰壓走空氣，分成8份，滾圓，靜置15分鐘； Take out the dough, divide into 8 round pieces, rest for 15 mins.
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整成橢圓形放到法包盤上，置於烤箱內進行最後發酵40分鐘； Make olive shape and transfer to baguette mold, rest under warm condition for 40 mins.
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表面撒上額外高筋麵粉，用刀片戒兩下； Sprinkle extra bread flour on top, use a blade to slighty cut two lines.
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在已預熱200度的烤箱烤10分鐘，後轉180度再烤10分鐘； Bake for 10 mins at 200C, then lower to 180C for another 10 mins.
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記得烤箱裡面放一盤水，麵包進烤箱時烤箱也要噴水； Do remember to put a plate of water beneath the bread, spray also the oven before baking.
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這樣烤出來的包包才外脆內軟啊！ Thus you will get outside crispy inside soft bread.
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🥃
