[Whole Wheat Sourdough Bread 全麥酸種麵包] Make crusty bread without a Dutch Oven? 沒有鑄鐵鍋可烤出外脆內軟的麵包嗎？

Описание: Sourdough bread has been one of the bakery trends of recent years. It is a healthier choice than regular breads made with commercial yeast, sugar and butter. Sourdough bread is all natural, leavened by the natural occurring yeast and bacteria in the flour. Ingredients are simple: flour, water and salt so it is oil-free, sugar-free, preservative or additive-free. Even though it has only 3 ingredients, sourdough bread is actually nutritious. It contains vitamins and minerals, such as manganese, iron, calcium, folic acid, zinc and vitamin B. Fermentation of the sourdough takes a long time but the wild yeast breaks down the carbohydrates or starches making the bread easier to digest comparing to regular bread. Also, this slow fermentation allows the probiotic, lactic acid bacteria, and the wild yeast to produce a tangy taste for a better flavor profile and a chewier crumb.

However, fake "Sourdough" breads in the market are often spiked with artificial souring agents such as citric acid and vinegar to mimic the sour taste of sourdough or contain commercial yeast to accelerate the fermentation process for more profit. So it is better to make sourdough bread at home. You are in total control of all the ingredient and avoid those undesired ingredients.

How to make crusty bread at home? Making a nice crust and chewy crumb loaf often calls for baking in a Dutch Oven. A Dutch Oven retains heat and traps steam that allows your bread to rise fully and deepens the crust color. But what if you love sourdough bread but don’t have a Dutch Oven? No worries, you can still create a steamy environment in the oven to bake bread with the golden blistered crust!

近年來健康趨勢促使酸種麵包受到大家喜愛！ 全天然方法做麵包， 無油無糖， 成份簡單只有麵粉、水和一些鹽，沒有防腐劑或添加劑。酸種麵種中有野生酵母和天然乳酸菌會使麵糰發酵中產生獨特的質地和風味，微酸中帶清香，保留麵粉香味，風味更佳， 口感也帶嚼勁，比一般西式麵包更有彈力和濕潤，特別好吃。 而且酸種麵包營養豐富，含有維他命和礦物質，如：錳、鐵、鈣質、葉酸、鋅、鉀、鎂、維他命B 。由於透過長時間發酵發酵和分解的過程， 穀物裏的碳水化合物/ 澱粉都被益生菌和酵母分解了，使麵包變得更容易消化。

可是發現坊間中，一些麵包店出品的麵包都用到人工酵母、防腐劑和一些化合物，還有一些假酸種麵包， 添加人造酸味劑、檸檬酸、醋或其他類型的酸，製造酸味，使麵包只有「死酸」味。另外一些把商用乾酵母和天然酸種混合加速發酵，以減低制作成本，渾水摸魚。所以還是在家自製天然麵包比較安心，不用再擔心食材是否全天然。

但如何製作好吃又健康的酸種麵包？想做出歐式酸種麵包那外脆內軟？常用的方法是用鑄鐵鍋 （荷蘭烤箱），因水蒸氣熱循環會在封閉的鍋可幫助麵團在高溫烘烤下產生脆皮，麵包烘出來也會澎漲得很。
沒有鑄鐵鍋嗎？可製造蒸氣方式烤，也可以烤出外皮酥脆，內在柔軟的歐陸麵包！

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WHOLE WHEAT SOURDOUGH BREAD 全麥酸種麵包
1/2 cup Whole Wheat Flour 全麥麵粉1/2 杯
1 1/2 cup All Purpose Flour 中筋麵粉1 1/2 杯
1 cup Water 水1杯
1 tsp Salt 鹽1茶匙
1/2 cup Levain (Sourdough Starter) 酸種1/2 杯
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