葡萄干吐司面包 - 第三天仍然湿润柔软，新鲜如初 - Very Soft and Fluffy Raisin Bread (Pâte Fermentée Method)

这款采用法国老面的葡萄干吐司面包，整体棕红色的质感非常惹人喜爱。同样具有非常好的拉丝效果，能轻易拉出一片片羽毛般柔软轻盈的面包片。缓慢发酵的法国老面和充分浸泡后的葡萄干，配合恰当的配料和工艺，既增加面包的风味和口感，也可以保湿和延缓面包的老化。虽然这款面包黄油和糖的用量都不高，但常温保存第三天时面包吃起来仍然湿润柔软，新鲜如初！

This raisin toast bread made of Pâte Fermentée has an overall brownish-red texture that is very lovely and attractive. It also has a very good drawing effect and can easily pull out slices of feather-like soft and airy bread slices. Slowly fermented Pâte Fermentée and fully soaked raisins, with appropriate ingredients and techniques, not only increase the flavour and taste of the bread, but also moisturize and delay the aging of the bread. Although the amount of butter and sugar in this bread is not high, the room-temperature-kept bread still tastes moist and soft on the third day, fresh as ever!

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我用的烤盘 The pan I using: https://amzn.to/32PucF9

烤盘尺寸 Baking pan size: Pullman 9x4x4"
🍞面包材料（一条吐司）Bread ingredients for 1 loaf：
高筋面粉 Bread Flour 275g
老面 Pate Fermentee 55g
酵母 Instant Yeast 2.5g
盐 Salt 3.5g
糖 Sugar 15g
炼乳 Condensed Milk 20g
牛奶 Milk 60g
水 Water 120g
无盐黄油 Unsalted Butter 23g （软化的黄油温度在19C-23Ｃ，65F-75F）
葡萄干 Raisin 60g(另外加15g水侵泡过夜，Add 15g water to soak overnight）
🍞法国老面材料1份 Pâte Fermentée for 1 Loaves Ingredients:
高筋面粉Bread Flour 37g
水Water 26g
即溶酵母Instant Yeast 0.2g (1/16tsp)
盐Salt 0.8g


烤盘尺寸 Baking pan size: Pullman 9x4x4"
🍞面包材料（2条吐司）Bread ingredients for 2 Loaves：
高筋面粉Bread Flour 550g
老面Pate Fermentee 110g
酵母Instant Yeast 5g
盐 Salt 7g
糖 Sugar 30g
炼乳Condensed Milk 40g
牛奶Milk 120g
水 Water 240g
无盐黄油Unsalted Butter 46g （软化的黄油温度在19C-23Ｃ，65F-75F）
葡萄干Raisin 120g(另外加30g水侵泡过夜，Add 30g water to soak overnight）
🍞法国老面材料2份 Pâte Fermentée for 2 Loaves Ingredients:
高筋面粉Bread Flour 75g
水Water 52g
即溶酵母Instant Yeast 0.35g (1/8tsp)
盐Salt 1.5g

烤盘尺寸 Baking pan size: Sanneng 450g
🍞面包材料（一条吐司）Bread ingredients for 1 loaf：
高筋面粉 Bread Flour 245g
老面 Pate Fermentee 50g
酵母 Instant Yeast 2g
盐 Salt 3g
糖 Sugar 12g
炼乳 Condensed Milk 18g
牛奶 Milk 54g
水 Water 105g
无盐黄油 Unsalted Butter 21g （软化的黄油温度在19C-23Ｃ，65F-75F）
葡萄干 Raisin 54g(另外加15g水侵泡过夜，Add 15g water to soak overnight）
🍞法国老面材料1份 Pâte Fermentée for 1 Loaves Ingredients:
高筋面粉Bread Flour 37g
水Water 26g
即溶酵母Instant Yeast 0.2g (1/16tsp)
盐Salt 0.8g

🍞提前30分钟预热烤箱至350F° / 180 C° ，中低层烤32-36分钟
Preheat the oven to 350F° / 180 C° 30 minutes in advance, and bake for 32-36 minutes on medium low rack.

#葡萄干吐司面包 #法国老面法 #RaisinBread #PâteFermentéeMethod #葡萄干面包 #手撕面包

Music used
If I Could Fly by Jonny Easton
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Link:    / jonnyeaston