自養酸種❤︎ 小麥胚芽奇亞籽歐包 入爐烘烤篇 baking
外皮裹上裸麥片，很難割線，而且之前擔心麵團過發，不敢多劃刀，決定就一刀切就好。
要入爐之前預熱烤箱時，忽然發現一個小失誤。
因為之前我烤了pizza，用最高溫300度預熱烤箱（其實爐中只有250度），然後中途換230度烤完pizza，但是當我要換烤歐包時，東芝烤箱卻不允許再調高到300度，只能最高溫230度續烤，所以導致預熱不足，讓起始溫度最高只能達230度（這就是這台烤箱的缺點之一）。
出爐之前都覺得有點不安，但烤出來的成品外表讓心中石頭稍微放下來。
不過外表再ok，內部組織最重要，等放涼切片，再和大家分享它的內在!
和我一樣期待的朋友，別忘了晚一點再來坐坐。
It was quite difficult to score on the surface coated with rye flakes. Plus, It looked a little bit over-proofed. So I decided to score just one cut. so as simple as possible. An unhappy incident happened when I tried to preheat my oven, which is "Toshiba microwave oven". I baked pizza at 230C 20 minutes before loading this loaf as kind of preheating. But the oven doesn't allow to be switched back to any temperature higher than the current one. This is a stupid setting of this oven, which always skips my mind. So I had no choice but to have this loaf baked at 230C from the beginning. This quit upset me. But later when the loaf came out, a beautiful look just gave me a little relief. I can't wait to see its crumb, which matters above all.
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