配方recipe制 作 程 序 process原料名称Ingredient烘焙%Percentage重量gWeight 液种／liquid sponge dough：面包粉Bread flour33330安琪低糖干酵母Angel low-sugar dry yeast0.222.2食盐Salt0.222.2水Water33330主面团／main dough：面包粉Bread flour44440细全麦粉Fine whole wheat flour11110黑麦粉Rye flour22220安琪低糖干酵母Angel low-sugar dry yeast1.515LD500面包改良剂LD500 Bread Improver0.55盐Salt2.222液种liquid sponge dough66.4664冷水Water38.5385葡萄干raisin11110碎核桃仁Granulated walnut16.5165 液种：liquid sponge dough所有原料搅拌均匀即可。 Mix all ingredients well.发酵20℃，时间16小时Proof at 20 ℃ for 16 hours.主面团：Main Dough将发酵好的液种与面粉、盐、酵母、改良剂、冷水一起搅拌,慢速5分钟快速2分钟，再加入葡萄干和碎核桃，慢速2分钟即可Mix liquid sponge dough, flour, salt, yeast, improver, and water for 5 minutes at low speed and 2 minutes at high speed, then add raisin and granulated Walnut, and mix for 2 minutes at low speed. 基本发酵30分钟，分割：350克／个，中间发酵：20分钟，成型Proof for 30 minutes, and divide the dough into 350g each, then roll them into a ball. Proof again for 20 minutes, then shape.最后发酵 温度：30℃，80％，时间：40－50分钟Final proofing: 30 ℃ and 80% humidity, 40-50 minutes发酵完成表面抹发酵面糊；Pour proofed paste over the top of dough after proofing 操 作 条 件 baking上火 250℃，下火 230℃ 给蒸汽后上火 230℃，下火 210℃ 时间：18－20分钟。Bake at 250/230 ℃ with steam . Reduce to 230/210 after steam. Baking time is 18-20 minutes原料名称Ingredient重量（克）制作 process黑啤酒Black beer150所有原料混匀，发30分钟Mix all ingredients well ,and then proof for 30 minutes水Water150安琪酵母Angel low-sugar yeast10盐Salt4粘米粉rice flour50蛋糕粉Cake flour50黑麦粉Rye flour160发酵面糊 proofed Paste