This is a wheat bread, a whole wheat bread, and it's made with a new technique that I've been playing around with, and developing and writing about which, for lack of a better name, we call the epoxy method. And I call it an epoxy method because -- it's not very appetizing. I understand that -- but -- but if you think about epoxy, what's epoxy? It's two resins that are, sort of, in and of themselves -- neither of which can make glue, but when you put the two together, something happens. A bond takes place, and you get this very strong, powerful adhesive. Well, in this technique, what I've tried to do is kind of gather all of the knowledge that the bread-baking world, the artisan bread-baking community, has been trying to accumulate over the last 20 years or so -- since we've been engaged in a bread renaissance in America -- and put it together to come up with a method that would help to take whole-grain breads. And let's face it, everyone's trying to move towards whole grains. We finally, after 40 years of knowing that wholegrain was a healthier option, we're finally getting to the point where we actually are tipping over and attempting to actually eat them.
這是一個麵包,全麥麵包 是由一個我嘗試了一段時間的 全新技術所製成的 我研發和撰寫這個技術,但還沒幫它取個好一點的名字 就先叫它”環氧合成樹脂烘培法“ 我知道它聽起來不是很可口 我之所以稱它為”環氧合成樹脂烘培法“ -- 是因為 如果你想想,什麼是環氧合成樹脂? 就是兩種樹脂 兩種都無法拿來單獨製成膠水 但如果把它們混在一起 它就會發生作用,產生黏性 然後形成一種非常強力的 黏著劑 過去的20年左右, 我嘗試著 將烘培麵包的知識、 與整個烘培業、 和這個技術結合在一起。 我們都致力於美國麵包的復興 也想齊心協力研發出一種能做出 美味五榖麵包的方法 但誰不是朝這方向邁進呢? 四十年前,我們已經知道 五榖麵包是個較健康的選擇 現在,終於做到更大的突破 人們開始試著真的吃它了!
(Laughter)
(笑聲)
The challenge, though, for a wholegrain baker is, you know, how do you make it taste good? Because whole grain -- it's easy with white flour to make a good-tasting bread. White flour is sweet. It's mainly starch, and starch, when you break it down -- what is starch? It's -- thank you -- sugar, yes. So a baker, and a good baker, knows how to pull or draw forth the inherent sugar trapped in the starch. With whole grain bread, you have other obstacles. You've got bran, which is probably the healthiest part of the bread for us, or the fiber for us because it is just loaded with fiber, for the bran is fiber. It's got germ. Those are the good things, but those aren't the tastiest parts of the wheat. So whole grain breads historically have had sort of this onus of being health food breads, and people don't like to eat, quote, health food. They like to eat healthy and healthily, but when we think of something as a health food, we think of it as something we eat out of obligation, not out of passion and love for the flavor.
但對五榖麵包烘培師父真正的挑戰 是要如何將它做得好吃? 用白麵粉很容易就能做出好吃的麵包, 因為白麵粉是甜的 它的主要成份是澱粉,而澱粉分解後 會是什麼?是...謝謝!沒錯,就是糖 所以,一個厲害的烘培師 就懂得要怎麼引出 澱粉裡含有的糖 但做五榖麵包,你會遇到別的困難 五榖面包含有麥麩,這大概是麵包裡最健康的部份了 因為它含有大量的纖維 麥麩富含纖維 還有胚芽,也是個好東西 但卻不是小麥裡最好吃的部份 所以,歷來, 五榖麵包背負著"健康食品"的重擔 人們不喜歡吃所謂的"健康食品" 雖然大家喜歡吃得健康 但當我們提到"健康食品"的時候 都會想到一些不情願吃的東西 不是因為自己愛那個口味而吃它
And ultimately, the challenge of the baker, the challenge of every culinary student, of every chef, is to deliver flavor. Flavor is king. Flavor rules. I call it the flavor rule. Flavor rules. And -- and you can get somebody to eat something that's good for them once, but they won't eat it again if they don't like it, right? So, this is the challenge for this bread. We're going to try this at lunch, and I'll explain a bit more about it, but it's made not only with two types of pre-doughs -- this attempt, again, at bringing out flavor is to make a piece of dough the day before that is not leavened. It's just dough that is wet. It's hydrated dough we call "the soaker" -- that helps to start enzyme activity. And enzymes are the secret, kind of, ingredient in dough that brings out flavor. It starts to release the sugars trapped in the starch. That's what enzymes are doing. And so, if we can release some of those, they become accessible to us in our palate. They become accessible to the yeast as food. They become accessible to the oven for caramelization to give us a beautiful crust.
所以,對烘培師、讀餐飲的學生、 以及廚師而言,最終極的挑戰, 就是傳達食物的美味 美味是至尊,美味決定一切。 我稱它為“美味法則”,美味決定一切。 因此 -- 你可以讓人們嘗試對他們有益的食物, 但他們如果不喜歡的話,就不會再試下一次,對吧? 這也是製作這個麵包的挑戰 待會兒午餐時間我們可以試吃看看 我先說多一點關於它的故事 它不是只用兩種生麵團做成的 我們是要試著把味道帶出來, 秘訣是在將麵團加入酵母的前一天 就先做好一個麵團 這個麵團是濕潤的 這含有水份的的麵團,我們叫它”酒鬼“ 它對發酵過程有幫助 而酵素就像是引出麵團香味的 秘密武器 酵素的功用就是 將澱粉裡的糖釋放出來 所以,如果能釋放其中一部分 我們的味覺神經就會偵查到它 酵母也會開始作用 麵包也才能在烤箱裡產生焦糖化的過程 讓外皮香脆
The other pre-dough that we make is fermented -- our pre-ferment. And it's made -- it can be a sourdough starter, or what we call a "biga" or any other kind of pre-fermented dough with a little yeast in it, and that starts to develop flavor also. And on day two, we put those two pieces together. That's the epoxy. And we're hoping that, sort of, the enzyme piece of dough becomes the fuel pack for the leavened piece of dough, and when we put them together and add the final ingredients, we can create a bread that does evoke the full potential of flavor trapped in the grain. That's the challenge. Okay, so, now, what we -- in the journey of wheat, let's go back and look at these 12 stages.
另一個麵團 是已經先發酵過的,也就是老麵 可以把它當成發酵麵團的觸媒,也稱它做 ”biga(意式酵頭)“ 或是使用任何其他含有酵母、先經過發酵的麵團 它會把麵包的香味帶出來 第二天,我們把兩團麵混合在一起,這就是”環氧合成樹脂烘培法“ 然後,我們期待 加入酵素的麵團 能夠成為酵母麵團的能量來源 然後,將它們混合後,我們再加入最後的幾項材料 我們就可以做出一個 能激發出五榖中所有香味的麵包了 這可真是個挑戰啊。好,現在, 在這個小麥之旅中,我們來回顧一下這12道程序
I'm going to go through them very quickly and then revisit them. Okay, we're going to start with the first stage. And this is what every student has to begin with. Everyone who works in the culinary world knows that the first stage of cooking is "mise en place," which is just a French way of saying, "get organized." Everything in its place. First stage. So in baking we call it scaling -- weighing out the ingredients. Stage two is mixing. We take the ingredients and we mix them. We have to develop the gluten. There's no gluten in flour. There's only the potential for gluten. Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread. But when they get hydrated and they bond to each other, they create a stronger molecule, a stronger protein we call gluten. And so we, in the mixing process, have to develop the gluten, we have to activate the leaven or the yeast, and we have to essentially distribute all the ingredients evenly.
我會先很快的帶過,之後再回顧一次 從第一個步驟開始 這也是所有的學生最先必須學習的 每個烹飪界裡的人都一定知道 第一步驟就是 "mise en place"(法文) 也就是“井井有條” 每樣東西都各就各位。第一步。 而烘培裡,我們就要做秤重的工作:量材料的重量 第二步驟是混合,把材料混合在一起 我們得做出麵筋 但麵粉裡並沒有麵筋這個成分 所以在這兒,又有另一種類似環氧合成樹脂的做法 因為我們有 小麥蛋白 和 麥醇溶蛋白 兩種都沒辦法單獨製做出好麵包 但當遇到水份時,它們會結合在一起 形成一個更有力的蛋白質分子,我們稱之為 麵筋 所以在混合的程序中 我們要做出麵筋 也要讓酵素、酵母產生作用 也要把材料按準確的比例加入
Then we get into fermentation, the third stage, which is really where the flavor develops. The yeast comes alive and starts eating the sugars, creating carbon dioxide and alcohol -- essentially it's burping and sweating, which is what bread is. It's yeast burps and sweat. And somehow, this is transformed -- the yeast burps and sweats are later transformed -- and this is really getting to the heart of what makes bread so special is that it is a transformational food, and we're going to explore that in a minute. But then, quickly through the next few stages. We, after it's fermented and it's developed, started to develop flavor and character, we divide it into smaller units. And then we take those units and we shape them. We give them a little pre-shape, usually a round or a little torpedo shape, sometimes. That's called "rounding."
然後進入第三階段--發酵 也是香味真正發展的過程 酵母開始活了過來,然後開始吃掉糖類 產生二氧化碳和酒精 基本上,也就是酵母正在打嗝、流汗 而麵包就是酵母打的嗝、流的汗 但基於某種原因 酵母的嗝和汗會被轉化 這過程也漸漸地讓麵包形成一個轉化食品 也正是麵包之所以特別的原因 我們等一下就會談到這部份 但接下來,很快的進入下幾個階段 在經過發酵、成長、 香味也引出來後 我們把它分切成小塊 然後把這些小麵團稍微整型 通常是做成圓形,有時也會做成魚雷的形狀 這步驟我們稱為"揉圓"
And there's a short rest period. It can be for a few seconds. It can be for 20 or 30 minutes. We call that resting or benching. Then we go into final shaping, "panning" -- which means putting the shaped loaf on a pan. This takes a second, but it's a distinctive stage. It can be in a basket. It can be in a loaf pan, but we pan it. And then, stage nine. The fermentation which started at stage three is continuing through all these other stages. Again, developing more flavor. The final fermentation takes place in stage nine. We call it "proofing." Proofing means to prove that the dough is alive. And at stage nine we get the dough to the final shape, and it goes into the oven -- stage 10. Three transformations take place in the oven. The sugars in the dough caramelize in the crust. They give us that beautiful brown crust. Only the crust can caramelize. It's the only place that gets hot enough. Inside, the proteins -- this gluten -- coagulates. When it gets to about 160 degrees, the proteins all line up and they create structure, the gluten structure -- what ultimately we will call the crumb of the bread. And the starches, when they reach about 180 degrees, gelatinize.
然後是一小段休息時間,這可能需要幾秒鐘, 但也可能要2、30分鐘,我們稱這過程為"醒麵" 接下來就是最後的塑型 然後是"入模",也就是把塑型後的麵團放上烤盤 過程只要幾秒鐘,但是個非常特別的步驟 可以放到籃子裡、吐司模,但我們選擇烤盤 接著,第九步驟 第三步驟的發酵在整段過程中一直持續進行 讓麵包產出更濃郁的香味 而最後的發酵就是在這第九階段 也就是"二次發酵" 二次發酵是為了證明這麵團是活的 在這階段,我們也整理一下麵團形狀 然後放入烤箱--這是第十個步驟 烤箱理會有三個轉化過程發生 麵團裡的糖把表皮焦化 帶來漂亮的金黃色外皮 只有表皮會被焦化,因為只有它會遇到夠高的溫度 麵團內部,蛋白質、 麵筋,凝結在一起 當到達160度左右時 蛋白質開始排列一個整齊結構 就是麵筋結構 也就是最後會看到的麵包屑 然後當澱粉在達到180度時 它會呈現膠狀
And gelatinization is yet another oven transformation. Coagulation, caramelization and gelatinization -- when the starch is thick and they absorb all the moisture that's around them, they -- they kind of swell, and then they burst. And they burst, and they spill their guts into the bread. So basically now we're eating yeast sweats -- sweat, burps and starch guts. Again, transformed in stage 10 in the oven because what went into the oven as dough comes out in stage 11 as bread. And stage 11, we call it cooling -- because we never really eat the bread right away. There's a little carry-over baking. The proteins have to set up, strengthen and firm up. And then we have stage 12, which the textbooks call "packaging," but my students call "eating." And so, we're going to be on our own journey today from wheat to eat, and in a few minutes we will try this, and see if we have succeeded in fulfilling this baker's mission of pulling out flavor.
這膠化的過程就是另一個 在烤箱裡發生的轉化過程 凝結化、焦糖化、膠狀化 當澱粉變得濃稠,且吸取了所有週邊的水份後 它就膨脹起來,直到脹破為止 澱粉脹破時,把它的內臟都炸到麵包裡了 所以基本上,我們是在吃酵母流的汗、 打的嗝、和澱粉的內臟 重複一次,第十階段是在烤箱裡的轉化過程 因為進烤箱時是個麵團 出烤箱時就變成麵包了,也就是第十一步驟 第十一階段,我們稱之為"冷卻" 我們從不吃剛出爐的麵包 因為有些部分還在運作 蛋白質還需要建構、強化 接著,才是第十二步驟,也就是教科書裡說的"包裝" 但我的學生稱之為"開動"! 於是今天的小麥之旅就從"小麥"到了"進食" 再一會兒我們就可以來試試這個 看看我們是否有成功地 達成烘培師的任務,把麵包香味引出來
But I want to go back now and revisit these steps, and talk about it from the standpoint of transformation, because I really believe that all things can be understood -- and this is not my own idea. This goes back to the Scholastics and to the Ancients -- that all things can be understood on four levels: the literal, the metaphoric or poetic level, the political or ethical level. And ultimately, the mystical or sometimes called the "anagogical" level. It's hard to get to those levels unless you go through the literal. In fact, Dante says you can't understand the three deeper levels unless you first understand the literal level, so that's why we're talking literally about bread. But let's kind of look at these stages again from the standpoint of connections to possibly a deeper level -- all in my quest for answering the question, "What is it about bread that's so special?" And fulfilling this mission of evoking the full potential of flavor.
但我想先回顧一下幾個步驟 然後以轉化過程為起點、談一下那些步驟 因為我深深相信 每件事都可以被理解 而且這不是我自己的想法,而是學者、先人的智慧-- 每件事都可被理解為四種層面: 字面意義層面、隱喻或詩意的層面、 政治或道德層面、 以及最深層的神祕層面,也稱作類比層面 除非你了解字面意義,否則很難深入到其他層面 事實上,但丁說過:除非你先理解了字義的層面 否則無法了解較深的這三層意義 這也是為什麼我們現在要聊麵包的字面意義 我們再從這些相關的要素、儘可能到更深層地 再看一次這幾個步驟 努力尋找出這問題的答案: "麵包到底有什麼特別?" 進而達成引出麵包裡所有潛在美味的任務
Because what happens is, bread begins as wheat or any other grain. But what's wheat? Wheat is a grass that grows in the field. And, like all grasses, at a certain point it puts out seeds. And we harvest those seeds, and those are the wheat kernels. Now, in order to harvest it -- I mean, what's harvesting? It's just a euphemism for killing, right? I mean, that's what's harvest -- we say we harvest the pig, you know? Yes, we slaughter, you know. Yes, that's life. We harvest the wheat, and in harvesting it, we kill it. Now, wheat is alive, and as we harvest it, it gives up its seeds. Now, at least with seeds we have the potential for future life. We can plant those in the ground. And we save some of those for the next generation. But most of those seeds get crushed and turned into flour. And at that point, the wheat has suffered the ultimate indignity. It's not only been killed, but it's been denied any potential for creating future life. So we turn it into flour.
因為事情是這樣的 麵包源於小麥或其他穀類 但什麼是小麥? 小麥是種長在田裡的草 然後就像其他所有草一樣,長到某個程度時,它會散播種籽 然後我們收割那些籽,也就是麥子仁 然後,為了要收割--什麼是收割? 就是婉轉的說出"殺了它"嘛,對吧? 那就是收割的意義嘛 -- 我們會說"收割豬隻"嗎? 其實我們屠宰呀~而那是對動物我們這麼說 我們收割小麥 說收割,其實就是殺了它們 現在,小麥是有生命的 我們收割它,它奉獻出它的籽 至少,有種籽的話,就有機會培育新生命 我們可以把它種在土裡 然後也留一些到下一輪再栽種 但多數的籽會被碾磨 成為麵粉 在這一刻,小麥的尊嚴遭受到最嚴重的踐踏 不只被殺死 而是它培育新生命的可能性都完全抹殺 變成了麵粉
So as I said, I think bread is a transformational food. The first transformation -- and, by the way, the definition of transformation for me is a radical change from one thing into something else. O.K.? Radical, not subtle. Not like hot water made cold, or cold water turned hot, but water boiled off and becoming steam. That's a transformation, two different things. Well, in this case, the first transformation is alive to dead. I'd call that radical. So, we've got now this flour. And what do we do? We add some water. In stage one, we weigh it. In stage two, we add water and salt to it, mix it together, and we create something that we call "clay." It's like clay. And we infuse that clay with an ingredient that we call "leaven." In this case, it's yeast, but yeast is leaven. What does leaven mean? Leaven comes from the root word that means enliven -- to vivify, to bring to life. By the way, what's the Hebrew word for clay? Adam. You see, the baker, in this moment, has become, in a sense, sort of, the God of his dough, you know, and his dough, well, while it's not an intelligent life form, is now alive. And we know it's alive because in stage three, it grows. Growth is the proof of life.
就如我說,我認為麵包是轉化食物 順帶一提,對我而言 第一道轉化的定義是 一個物質徹底地轉變成另一個東西 可以嗎? 是徹底的,不是微微的而已 不是像熱水變成冷水 或冷水變熱 而是水滾了之後、昇華成水蒸氣 是這樣的轉化喔,兩者是不一樣的 所以,這樣的情況下,第一道轉化 是從生到死 我會說這很徹底 現在有了麵粉 然後呢?我們加點水進去 在第一階段,我們秤秤它 第二階段,加點水和鹽,然後將它們混合 然後就形成了我們說的”粘土“ 它很像粘土 接著我們在粘土裡加入 一種叫做酵素的原料 在這是用酵母,酵母是種酵素。什麼是酵素? 酵素(leaven)這個字是從enliven的字根來的 意思是:使之活躍、有生氣 對了,粘土的希伯來文怎麼說?--亞當(adam) 你看,這好像說明了 烘培師傅就如同是 麵團的造物主,而麵團這個不具特別智慧的生物體 現在被賦予了生命 之所以知道它是有生命的,是因為在第三階段時 它會發酵脹大,而這就是生命的證明
And while it's growing, all these literal transformations are taking place. Enzymes are breaking forth sugars. Yeast is eating sugar and turning it into carbon dioxide and alcohol. Bacteria is in there, eating the same sugars, turning them into acids. In other words, personality and character's being developed in this dough under the watchful gaze of the baker. And the baker's choices all along the way determine the outcome of the product. A subtle change in temperature -- a subtle change in time -- it's all about a balancing act between time, temperature and ingredients. That's the art of baking. So all these things are determined by the baker, and the bread goes through some stages, and characters develop. And then we divide it, and this one big piece of dough is divided into smaller units, and each of those units are given shape by the baker. And as they're shaped, they're raised again, all along proving that they're alive, and developing character.
當它在膨脹的過程中 轉化的過程就產生了 酵素開始分解糖類 酵母開始啃食糖 然後轉化成二氧化碳和酒精 細菌也在裡面吃著那些糖 然後轉化成酸類 換句話說,在烘培師的細心觀測下 這麵團的內在和特性都被提昇了 而烘培師在烘培過程中的所有選擇 都決定著成品的結果 無論是些許地改變溫度、或是稍微地調整時間 -- 烘培就是在時間、溫度、材料之間取得平衡點 這就是烘培的藝術 這些要素是靠烘培師來決定 而麵包則是通過了幾階段的考驗、內在有了提昇 接著,我們將它切成較小塊的麵團 然後再由烘培師幫這些小麵團 塑造形狀 被塑完形後,它們會再膨脹一次 這些都證明了它們是有生命的 而且內在也是在改變的
And at stage 10, we take it to the oven. It's still dough. Nobody eats bread dough -- a few people do, I think, but not too many. I've met some dough eaters, but -- it's not the staff of life, right? Bread is the staff of life. But dough is what we're working with, and we take that dough to the oven, and it goes into the oven. As soon as the interior temperature of that dough crosses the threshold of 140 degrees, it passes what we call the "thermal death point." Students love that TDP. They think it's the name of a video game. But it's the thermal death point -- all life ceases there. The yeast, whose mission it has been up till now to raise the dough, to enliven it, to vivify it, in order to complete its mission, which is also to turn this dough into bread, has to give up its life. So you see the symbolism at work? It's starting to come forth a little bit, you know. It's starting to make sense to me -- what goes in is dough, what comes out is bread -- or it goes in alive, comes out dead. Third transformation. First transformation, alive to dead. Second transformation, dead brought back to life. Third transformation, alive to dead -- but dough to bread.
第十階段,將它們送進烤箱 它們還是麵團而已。沒有人真的生吃麵團, 很少數的人會啦,但不是太多 我有碰過幾個愛吃生麵團的人 -- 不過生麵團不能當主食,對吧?但麵包就是主食啦 生麵團是還需要被我們加工的 然後送往烤箱 接著進入烤箱。當烤箱內的溫度 高於140度的時候 就超過了我們所謂的”致死溫度“ 學生們很愛這個名稱,因為聽起來很像電玩遊戲 但達到這個致死溫度的時候,所有的生物都停止活動 酵母的任務要到麵團發酵膨脹後,才算完成 它得讓麵團活躍、有生氣 才算達成任務 也就是要讓麵團變成麵包 它就必須犧牲自己的性命 你看得出來這些象徵意義嗎?接下來會再明顯一些 越來越有道理-- 送進烤箱的是麵團 而出來的是麵包 或者說:活著進去 死著出來 這是第三階段的轉化。第一個轉化是由活到死 第二個轉化是死而復生 第三個轉化是又再由活到死 -- 但從麵團變成了麵包
Or another analogy would be, a caterpillar has been turned into a butterfly. And it's what comes out of the oven that is what we call the staff of life. This is the product that everyone in the world eats, that is so difficult to give up. It's so deeply embedded in our psyches that bread is used as a symbol for life. It's used as a symbol for transformation. And so, as we get to stage 12 and we partake of that, again completing the life cycle, you know, we have a chance to essentially ingest that -- it nurtures us, and we continue to carry on and have opportunities to ponder things like this. So this is what I've learned from bread. This is what bread has taught me in my journey. And what we're going to attempt to do with this bread here, again, is to use, in addition to everything we talked about, this bread we're going to call "spent grain bread" because, as you know, bread-making is very similar to beer-making. Beer is basically liquid bread, or bread is solid beer. And -- (Laughter) they -- they're invented around the same time. I think beer came first. And the Egyptian who was tending the beer fell asleep in the hot, Egyptian sun, and it turned into bread.
或是可以比喻成 毛毛蟲變成了蝴蝶 也就是從烤箱出來 被我們稱為主食的東西 這就是完成品 這個 是全世界的人都在吃、非常難戒掉的東西 人們多麼地 根深蒂固的認為 麵包就是生活的象徵 也是轉化的象徵 於是,到了第十二步驟,我們參與了這過程 再次完成一個生命的循環 當我們有機會真的吞下麵包時 它供給我們養分,然後我們有機會 繼續思索 像這類的事情 這就我從麵包上學到的 麵包讓我受惠良多 接下來,關於這個麵包 除了我們剛提過的之外 我們想要再試著做的是 把它的名字叫做”榖粕麵包“ 因為,我們知道,做麵包跟做啤酒差不多 啤酒基本上就是液態的麵包 麵包就是固態的啤酒 而且... (笑聲) 它們是在差不多時期被發明的。我想是先有啤酒 但一個負責照料啤酒的埃及工人睡著了 結果啤酒在炙熱的埃及陽光加溫下,做成了麵包
But we've got this bread, and what I did here is to try to, again, evoke even more flavor from this grain, was we've added into it the spent grain from beer-making. And if you make this bread, you can use any kind of spent grain from any type of beer. I like dark spent grain. Today we're using a light spent grain that's actually from, like, some kind of a lager of some sort -- a light lager or an ale -- that is wheat and barley that's been toasted. In other words, the beer-maker knows also how to evoke flavor from the grains by using sprouting and malting and roasting. We're going to take some of that, and put it into the bread. So now we not only have a high-fiber bread, but now fiber on top of fiber. And so this is, again, hopefully not only a healthy bread, but a bread that you will enjoy. So, if I, kind of, break this bread, maybe we can share this now a little bit here. We'll start a little piece here, and I'm going to take a little piece here -- I think I'd better taste it myself before you have it at lunch. I'll leave you with what I call the baker's blessing. May your crust be crisp, and your bread always rise. Thank you.
而對於這個麵包 我所做的是試著 從榖類裡引出更多的香味 像是加入製做啤酒後留下的穀粕 任何種類的啤酒的榖粕都可以拿來做這個麵包 我偏好黑啤酒的榖粕,而今天用的是淡啤酒的榖渣 可以用拉格啤酒 或是麥酒(艾爾酒),就是用烤過的大麥和小麥來製作的 換句話說,啤酒製造商都知道要用發芽、製成麥芽和烘培的技術 來把穀類裡的香味引出來 我們就要把這技術放到麵包的烘培裡 所以,我們現在有的不僅是高纖麵包 而是比高纖還要高纖 也希望這不僅是一個 健康的麵包 也是一個讓你吃到意猶未盡的麵包 我把它撥開 大家分著嚐嚐看 一人一小塊 我自己也來一點 我想在你們吃之前,我最好自己先試試 在離開前, 我送給大家 “烘培師的祝福” -- 祝你的麵包皮香香脆脆 願你的麵包永遠發酵膨脹 謝謝各位