第一擊，白麵包！

全城整包熱，於是我又整埋一份，響jamie oliver個網頁搵左個basic bread recipe處女下海，其實就係白麵包。

將個recipe份量減半，做出黎都有成條。大致都跟得幾足，除左......
1) 想make sure盒yeast唔係死既，無跟recipe講搓粉個陣先落，而事先用水開左。
2) 搓完第一次等發個陣，忘記響麵團面加麵粉，到攞出黎個陣癡癡地個兜，但影響不大，下次記得就得。
3) 發既時間無跟足，而係跟double size呢條rule，不過其實都差唔多。

做既途中發現真係好好玩，包括......
1) 原來yeast加水一浸臭到痴左。即係啤酒個陣味減酒味x10左右啦！頂唔住要先放佢出飯枱費事聞住。不過加落麵粉之後就無乜野。
2) 搓個陣標晒汗，係好好既運動。
3) 搓完睇住佢長大，好興奮。
4) 發完再搓個陣，一拳窩落個麵團即刻走晒氣，手感好有趣。
5) 再等發個下好驚佢唔再發。
6) 入左爐仲係咁發，好得人驚！好彩無發得太高。

至於成品，其實都幾好味，但嫌質地夠軟唔夠鬆，實左少少，似法包多d。經一輪思考再加上網查證，估計有以下可能：
1) 無fat，即係任何牛油、油呀個類。網上好多都話油可以令麵包鬆軟，下次可以試下搵d有牛油既類似recipe再試。
2) 麵粉。用左全bread flour，有機會韌力太高。下次可試一半plain加一半bread flour。
3) 唔夠水。用水量其實多多少少都睇經驗，唯有邊做邊微調。
4) 搓得唔好。第一次搓，好正常，所以都無乜好講，慢慢練。
5) 發得唔夠耐。我發左大約45分鐘，size double到，理論上應該夠，所以呢個機會唔大。
6) 爐內濕度唔夠。有website係咁講，不過稍嫌整色整水，遲d先試。

另一個問題係層皮太燶兼厚厚地又韌韌地，應該一黎個火太猛，二黎同麵團質地有關，三黎個面乜都無coat，純粹想試下乜都無係咩效果。遲d會慢慢試各種搽水、搽蛋等等唔同變化。

途中有一單小插曲。就係老豆問我整咩包，我好興高采烈同佢解釋點樣由最簡單整起。咁佢問，即係得麵粉呀？於我又好高興咁解釋有麵粉、水、酵母同少少糖、少少鹽，無蛋無牛油無其他味。聽完佢冷笑一聲：「下？咁有乜好食？」......

好彩整左出黎佢都話ok，未食得個陣又扮無野，但又成日扮晒野騰黎騰去等我切。由於佢老人家開到口，所以下一次可能都會整jamie oliver另一個base on呢個recipe變化出黎既包，等佢唔好再打擊我住。不過而家首要任務係食晒呢條包。聽日就可以睇下完全凍晒兼隔夜之後有咩分別。

the recipe - BASIC BREAD
source: jamieoliver.com
note: 由於佢本身係當包底用，所以無講明火喉同時間。我用左210度，30分鐘，一半份量。

ingredients
• 1kg strong bread flour
• 625ml tepid water
• 30g fresh yeast or 3 x 7g sachets dried yeast
• 2 tablespoons sugar
• 1 level tablespoon fine sea salt
extra flour for dusting

method
Stage 1: making a well
Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.

Stage 2: getting it together
Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)

Stage 3: kneading!
This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: first prove
Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.

Stage 5: second prove, flavouring and shaping
Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.

Stage 6: cooking your bread
Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. Don't slam the door or you'll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.