Sourdough Longan Pullman / 酸酵龙眼吐司

Recipe Category:

Ingredients / 材料:

Method / 做法:

Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.

将面团放到一个稍微抹了油脂的盆里，盖好醒发直到双倍，大约2小时。吐司模抹油备用。排除面团气体，然后将其揉整成吐司模子一般大小。面团醒发至离模子边缘大约半寸，盖上盖子或铺上烤纸，再压上个烤盘。

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