好吃的全麦小餐包（一次发酵）

接上面的记录📝：冷冻面团从冰箱取出
                                烤盘外面的保鲜袋拿掉
                                室温18.5湿度57%
                                放入发酵箱 但不开发酵箱
                                室温醒发
                                二发具体状态
                                发酵至2倍大 轻按面团表面                            
                                缓慢回弹
                             （如果按一下面团就塌掉了说          
                                明发酵过度
                                如果面团马上回弹则发酵没   
                                有到位）
                                发酵结束手动撒粉
                                高比克t45风炉
                                200度预热5分钟
                                面团入炉
                                转180度烘烤15分钟
                                出炉振盘
                                转冷却架冷却10分钟
                                装面包自封袋常温保存
                                预测4天吃完
                                第三天晚上5点半左右打面 第四天烘烤刚好衔接上

2022-05-14