關於 ミタムラカフェ ，我們在網路上蒐集到這些相關的討論、資訊與評價

致各位親愛的粉絲專頁和社團朋友們：

七年前，開始臉書的粉絲專頁（#蜜塔木拉咖啡），隨後又開設「#天然酵母研究會」社團，透過臉書認識了來自世界各地的同好朋友，雖然大家都未曾面識，但是有一種「你懂我，我懂你」的親切感，在這段日子受到大家的鼓勵、支持和愛護，帶給我無限的充實感和成就感，也讓我學習更認真努力追求自我的進步。

人生，不同階段，不同風景。終於，人生來到了下半場了。

我的另一伴，將於今年七月一日正式從服務30年的公司光榮退休。

也是讓我開始好好思索和規劃第二人生的時刻。

我發覺，花太多時間在網路上了，一天裡有絕大部分都是在從事與網路相關的事，像是更新專頁、回覆留言、管理社團，製作影片都讓自己太過投入，除了時間精力的花費之外，隨著年紀增大，有點老花加近視，太長時間受藍光的刺激，視力大受影響，愈來愈吃力。

我想，我應該回歸到更為真實，更有溫度，自然簡約的生活方式，少一點藍光，多一點藍天白雲，青山綠水。把下半場的人生多花在我的家人身上，照顧自己和家人的健康，好好享受慢活人生。

所以，我將於今年7月1日後正式停止所有與臉書相關的事物，包括個人帳戶、粉絲專頁和封存社團。（臉書系統可能在15日前後就會執行指令）

facebook粉絲專頁停止更新。
facebook社團暫時封存。（資料完整保留，但所有動態活動停止，預計2020年底之前完全移除）

但是，對野生酵母烘焙、旅行和健身的熱情會一直持續下去，而且會「自娛娛人」地分享烘焙成果和生活點滴，所以我決定將保留Youtube頻道和Instagram分享。

歡迎對蜜塔還有興趣的朋友加入訂閱，持續支持：

Youtube:
https://www.youtube.com/channel/UC7t2W3nswYFplgGpqk82y3w

Instagram:
https://www.instagram.com/mitamura_kitchen/

MAIL:
mitamurakitchen@gmail.com

雖然無法隨時隨地回覆大家的留言，但是我想就順其自然，隨遇而安!
最後，再次對長年愛護蜜塔木拉的朋友們，尤其是對於每次都風雨無阻按讚留言的好朋友們，表達無限不捨和歉意之外，更要向大家說的是：
感謝、感恩、感動!
蜜塔木拉敬上

Dear all my friends on my page and members in my group:

I am here to announce that I am going to quit Facebook, including deactivating my official page and archiving the group.

There are many reasons why I decided to leave Facebook.

First, my husband will retire on July first this year, which also allows us to do some hard thinking about our “retirement” life.

I found that I have spent too much time every day looking at screens, like updating the page, managing the group, writing and answering the requests or comments. Sometimes, I even started feeling obliged to those chores and tired of them.

For years, I have been blessed to have so many good friends around the world, who have consistently given greetings and comments on my page and it’s also a great pleasure for me to be able to share knowledge and experience of baking, cooking and daily life for such a long time through Facebook. However, when I found the eyesight gets worse with age, I really thought it was necessary to say no to excessive online stuffs.

Here, I sincerely show my gratitude and express deep appreciation to all of you. I will still keep updating my Youtube channel and Instagram account “on an irregular basis.” If you are still interested in “Mitamura”, please feel free to subscribe to my channel and keep in touch!

Youtube:
https://www.youtube.com/channel/UC7t2W3nswYFplgGpqk82y3w
Instagram:
https://www.instagram.com/mitamura_kitchen/
MAIL: mitamuracafe@gmail.com

BEST REGARDS, AND WITH LOVE
蜜塔木拉咖啡 （蜜塔木拉 MITAMURA ミタムラカフェ）

註：封存社團時，社團成員會收到通知。社團封存後，現有成員依然可以看到社團內容，但無法發佈貼文、留言或傳達心情。已經封存的社團不會出現在非成員的搜尋結果中，也無法再讓新成員加入。
Note: When a group is archived, it won't appear in search results to non-members, and no new members can join the group. Note: Group members are notified when a group is archived. When a group is archived, existing members can still see group content, but can't post, comment or react.

100%野生酵母免揉佛卡夏麵包~~麵團篇

Olive, Rosemary and Sea Salt Focaccia Prepare the dough!

發酵，其實從酵種接觸到麵團材料之後就已經開始了。

製作麵包的學問理論化後，為了讓製作者更了解流程，才分成所謂基礎發酵、中間發酵或是最後發酵。但其實發酵是一條單行道，一去而不復返，也沒有分階段。

建立麵團筋性是「免揉法」最重要的目標，所以像水合、拉折、拍打等等都是為了建立筋性。

其中 #Lamination 法是目前許多酸種烘焙家喜歡使用的方法，我在書中稱為 #層壓貼合法，詳細內容在書中的p.210（#野生酵母研究室）。

這個方法的目的主要有兩個，一個是 #建立筋性，一個是 #貼合材料。這個方法最早使用在像法國酥皮點心麵包上，後來引用到了免揉麵包上，它可以提升麵團整體的延展性和強健的筋膜，有利於包覆空氣和促進烘焙彈性等。

這次因為麵團較大，我做了兩次的貼合，加上前後兩次的拉折以建立筋性。

接下來就是讓麵團發酵至兩倍大，然後成形烘焙。

In this video, I used lamination and stretch&fold to build the dough's gluten. Just like autolyse, stretch and fold, lamination is also a method of gluten development. Normally, it only requires a lamination, plus two or three more rounds of SF, but I did the lamination twice cause the dough was too big to handle by hand. and I found the result was great. The gluten was built quite well.

I will let the dough keep proofing until it becomes double in size.

autolyse
２ hours
stretch fold#1
1 hour
lamination#1
1 hour
lamination#2
40min
stretch fold#2
first proof
overnight @3 fridge
8 hours

The sharing will be continued. See you tomorrow.

#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
＃捏ねないパン
＃野生酵母
＃自家製酵母

百分之百免揉野生酵母佛卡夏~~開始了!

先準備好酵種。

這是我用葡萄乾酵液和高筋白麵粉餵養的酵種，在混合材料之前，剛好完成三次餵養，所以感覺它的新鮮和溫暖。把酵種放入盆中，再把鹽、麥芽精粉、水混合好，倒入盆中，加上Lysdor麵粉（一種法國麵包粉），攪拌之後，開始水合2小時。

冬天時，我一般都會用這種「全部加在一起」的水合法，雖然許多人認為真正的水合法是只有麵粉和水，但是其實冬天室溫低，我認為反而這樣做有利於之後的發酵，效果、效率都很好。

別忘了，不要讓自己被麵團束縛。
Don't be a slave to the dough or any breadmaking schedule template.

明天有下一段。

Olive, Rosemary and Sea Salt Focaccia (No-knead, no commercial yeast)

Let’s get started!
First I'm gonna to get the starter ready. The starter has been fed three times (white strong flour+ raisin yeast water) just before being mixed with other ingredients. The total amount of starter I am gonna use is about 160g.

Combine the starter water, salt and malt powder all together in a bowl and let it sit in room temperature ( my kitchen is 20 Celsius) for about 2 hours. I tend to do this "all in one autolyse" in the winter time, although a lot of people do not recognize this " all in one" as a kind of real "autolyse" (haha). I just keep telling myself:
Don't be a slave to the dough or any breadmaking schedule template.

The sharing will be continued. See you tomorrow.

#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
＃捏ねないパン
＃野生酵母
＃自家製酵母