Peter Reinhart: The art of baking bread

譯者: Yen-chung Nora Huang 審譯者: Shelley Krishna Tsang

This is a wheat bread, a whole wheat bread,

這是一個麵包，全麥麵包

and it's made with a new technique

是由一個我嘗試了一段時間的

that I've been playing around with,

全新技術所製成的

and developing and writing about which, for lack of a better name,

我研發和撰寫這個技術，但還沒幫它取個好一點的名字

we call the epoxy method.

就先叫它”環氧合成樹脂烘培法“

And I call it an epoxy method because --

我知道它聽起來不是很可口

it's not very appetizing. I understand that --

我之所以稱它為”環氧合成樹脂烘培法“ --

but -- but

是因為

if you think about epoxy, what's epoxy?

如果你想想，什麼是環氧合成樹脂？

It's two resins that are, sort of,

就是兩種樹脂

in and of themselves -- neither of which can make glue,

兩種都無法拿來單獨製成膠水

but when you put the two together,

但如果把它們混在一起

something happens. A bond takes place,

它就會發生作用，產生黏性

and you get this very strong, powerful

然後形成一種非常強力的

adhesive.

黏著劑

Well, in this technique,

過去的20年左右，

what I've tried to do is kind of

我嘗試著

gather all of the knowledge that the bread-baking world,

將烘培麵包的知識、

the artisan bread-baking community,

與整個烘培業、

has been trying to accumulate over the last 20 years or so --

和這個技術結合在一起。

since we've been engaged in a bread renaissance in America --

我們都致力於美國麵包的復興

and put it together to come up with a method

也想齊心協力研發出一種能做出

that would help to take whole-grain breads.

美味五榖麵包的方法

And let's face it, everyone's trying to move towards whole grains.

但誰不是朝這方向邁進呢？

We finally, after 40 years of knowing

四十年前，我們已經知道

that wholegrain was a healthier option,

五榖麵包是個較健康的選擇

we're finally getting to the point where we actually are tipping over

現在，終於做到更大的突破

and attempting to actually eat them.

人們開始試著真的吃它了！

(Laughter)

（笑聲）

The challenge, though, for a wholegrain baker is,

但對五榖麵包烘培師父真正的挑戰

you know, how do you make it taste good?

是要如何將它做得好吃？

Because whole grain -- it's easy with white flour

用白麵粉很容易就能做出好吃的麵包，

to make a good-tasting bread. White flour is sweet.

因為白麵粉是甜的

It's mainly starch, and starch, when you break it down --

它的主要成份是澱粉，而澱粉分解後

what is starch? It's -- thank you -- sugar, yes.

會是什麼？是...謝謝！沒錯，就是糖

So a baker, and a good baker,

所以，一個厲害的烘培師

knows how to pull or draw forth

就懂得要怎麼引出

the inherent sugar trapped in the starch.

澱粉裡含有的糖

With whole grain bread, you have other obstacles.

但做五榖麵包，你會遇到別的困難

You've got bran, which is probably the healthiest part of the bread for us,

五榖面包含有麥麩，這大概是麵包裡最健康的部份了

or the fiber for us because it is just loaded with fiber,

因為它含有大量的纖維

for the bran is fiber.

麥麩富含纖維

It's got germ. Those are the good things,

還有胚芽，也是個好東西

but those aren't the tastiest parts of the wheat.

但卻不是小麥裡最好吃的部份

So whole grain breads historically

所以，歷來，

have had sort of this onus of being health food breads,

五榖麵包背負著"健康食品"的重擔

and people don't like to eat,

人們不喜歡吃所謂的"健康食品"

quote, health food. They like to eat healthy and healthily,

雖然大家喜歡吃得健康

but when we think of something as a health food,

但當我們提到"健康食品"的時候

we think of it as something we eat out of obligation,

都會想到一些不情願吃的東西

not out of passion and love for the flavor.

不是因為自己愛那個口味而吃它

And ultimately, the challenge of the baker,

所以，對烘培師、讀餐飲的學生、

the challenge of every culinary student, of every chef,

以及廚師而言，最終極的挑戰，

is to deliver flavor.

就是傳達食物的美味

Flavor is king. Flavor rules.

美味是至尊，美味決定一切。

I call it the flavor rule. Flavor rules.

我稱它為“美味法則”，美味決定一切。

And -- and

因此 --

you can get somebody to eat something that's good for them once,

你可以讓人們嘗試對他們有益的食物，

but they won't eat it again if they don't like it, right?

但他們如果不喜歡的話，就不會再試下一次，對吧？

So, this is the challenge for this bread.

這也是製作這個麵包的挑戰

We're going to try this at lunch, and

待會兒午餐時間我們可以試吃看看

I'll explain a bit more about it,

我先說多一點關於它的故事

but it's made not only with two types of pre-doughs --

它不是只用兩種生麵團做成的

this attempt, again, at bringing out flavor

我們是要試著把味道帶出來，

is to make a piece of dough

秘訣是在將麵團加入酵母的前一天

the day before that is not leavened.

就先做好一個麵團

It's just dough that is wet.

這個麵團是濕潤的

It's hydrated dough we call "the soaker" --

這含有水份的的麵團，我們叫它”酒鬼“

that helps to start enzyme activity.

它對發酵過程有幫助

And enzymes are the secret, kind of, ingredient in dough

而酵素就像是引出麵團香味的

that brings out flavor.

秘密武器

It starts to release the sugars trapped in the starch.

酵素的功用就是

That's what enzymes are doing.

將澱粉裡的糖釋放出來

And so, if we can release some of those,

所以，如果能釋放其中一部分

they become accessible to us in our palate.

我們的味覺神經就會偵查到它

They become accessible to the yeast as food.

酵母也會開始作用

They become accessible to the oven for caramelization

麵包也才能在烤箱裡產生焦糖化的過程

to give us a beautiful crust.

讓外皮香脆

The other pre-dough

另一個麵團

that we make is fermented -- our pre-ferment.

是已經先發酵過的，也就是老麵

And it's made -- it can be a sourdough starter, or what we call a "biga"

可以把它當成發酵麵團的觸媒，也稱它做 ”biga（意式酵頭）“

or any other kind of pre-fermented dough with a little yeast in it,

或是使用任何其他含有酵母、先經過發酵的麵團

and that starts to develop flavor also.

它會把麵包的香味帶出來

And on day two, we put those two pieces together. That's the epoxy.

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“

And we're hoping that, sort of, the

然後，我們期待

enzyme piece of dough

加入酵素的麵團

becomes the fuel pack for the leavened piece of dough,

能夠成為酵母麵團的能量來源

and when we put them together and add the final ingredients,

然後，將它們混合後，我們再加入最後的幾項材料

we can create a bread that does evoke

我們就可以做出一個

the full potential of flavor trapped in the grain.

能激發出五榖中所有香味的麵包了

That's the challenge. Okay, so, now, what we --

這可真是個挑戰啊。好，現在，

in the journey of wheat, let's go back and look at these 12 stages.

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.

我會先很快的帶過，之後再回顧一次

Okay, we're going to start with the first stage.

從第一個步驟開始

And this is what every student has to begin with.

這也是所有的學生最先必須學習的

Everyone who works in the culinary world knows that

每個烹飪界裡的人都一定知道

the first stage of cooking is "mise en place,"

第一步驟就是 "mise en place"（法文）

which is just a French way of saying, "get organized."

也就是“井井有條”

Everything in its place. First stage.

每樣東西都各就各位。第一步。

So in baking we call it scaling -- weighing out the ingredients.

而烘培裡，我們就要做秤重的工作：量材料的重量

Stage two is mixing. We take the ingredients and we mix them.

第二步驟是混合，把材料混合在一起

We have to develop the gluten.

我們得做出麵筋

There's no gluten in flour. There's only the potential for gluten.

但麵粉裡並沒有麵筋這個成分

Here's another kind of prefiguring of epoxy

所以在這兒，又有另一種類似環氧合成樹脂的做法

because we've got glutenin and gliadin,

因為我們有 小麥蛋白 和 麥醇溶蛋白

neither of which are strong enough to make a good bread.

兩種都沒辦法單獨製做出好麵包

But when they get hydrated and they bond to each other,

但當遇到水份時，它們會結合在一起

they create a stronger molecule, a stronger protein we call gluten.

形成一個更有力的蛋白質分子，我們稱之為 麵筋

And so we, in the mixing process,

所以在混合的程序中

have to develop the gluten,

我們要做出麵筋

we have to activate the leaven or the yeast,

也要讓酵素、酵母產生作用

and we have to essentially distribute all the ingredients evenly.

也要把材料按準確的比例加入

Then we get into fermentation, the third stage,

然後進入第三階段－－發酵

which is really where the flavor develops.

也是香味真正發展的過程

The yeast comes alive and starts eating the sugars,

酵母開始活了過來，然後開始吃掉糖類

creating carbon dioxide and alcohol --

產生二氧化碳和酒精

essentially it's burping and sweating, which is what bread is.

基本上，也就是酵母正在打嗝、流汗

It's yeast burps and sweat.

而麵包就是酵母打的嗝、流的汗

And somehow, this is transformed --

但基於某種原因

the yeast burps and sweats are later transformed --

酵母的嗝和汗會被轉化

and this is really getting to the heart of what makes bread so special

這過程也漸漸地讓麵包形成一個轉化食品

is that it is a transformational food,

也正是麵包之所以特別的原因

and we're going to explore that in a minute.

我們等一下就會談到這部份

But then, quickly through the next few stages.

但接下來，很快的進入下幾個階段

We, after it's fermented and it's developed,

在經過發酵、成長、

started to develop flavor and character,

香味也引出來後

we divide it into smaller units.

我們把它分切成小塊

And then we take those units and we shape them. We give them a little pre-shape,

然後把這些小麵團稍微整型

usually a round or a little torpedo shape, sometimes.

通常是做成圓形，有時也會做成魚雷的形狀

That's called "rounding."

這步驟我們稱為"揉圓"

And there's a short rest period. It can be for a few seconds.

然後是一小段休息時間，這可能需要幾秒鐘，

It can be for 20 or 30 minutes. We call that resting or benching.

但也可能要2、30分鐘，我們稱這過程為"醒麵"

Then we go into final shaping,

接下來就是最後的塑型

"panning" -- which means putting the shaped loaf on a pan.

然後是"入模"，也就是把塑型後的麵團放上烤盤

This takes a second, but it's a distinctive stage.

過程只要幾秒鐘，但是個非常特別的步驟

It can be in a basket. It can be in a loaf pan, but we pan it.

可以放到籃子裡、吐司模，但我們選擇烤盤

And then, stage nine.

接著，第九步驟

The fermentation which started at stage three is continuing

第三步驟的發酵在整段過程中一直持續進行

through all these other stages. Again, developing more flavor.

讓麵包產出更濃郁的香味

The final fermentation takes place in stage nine.

而最後的發酵就是在這第九階段

We call it "proofing."

也就是"二次發酵"

Proofing means to prove that the dough is alive.

二次發酵是為了證明這麵團是活的

And at stage nine we get the dough to the final shape,

在這階段，我們也整理一下麵團形狀

and it goes into the oven -- stage 10.

然後放入烤箱－－這是第十個步驟

Three transformations take place in the oven.

烤箱理會有三個轉化過程發生

The sugars in the dough caramelize in the crust.

麵團裡的糖把表皮焦化

They give us that beautiful brown crust.

帶來漂亮的金黃色外皮

Only the crust can caramelize. It's the only place that gets hot enough.

只有表皮會被焦化，因為只有它會遇到夠高的溫度

Inside, the proteins --

麵團內部，蛋白質、

this gluten -- coagulates.

麵筋，凝結在一起

When it gets to about 160 degrees,

當到達160度左右時

the proteins all line up and they create structure,

蛋白質開始排列一個整齊結構

the gluten structure --

就是麵筋結構

what ultimately we will call the crumb of the bread.

也就是最後會看到的麵包屑

And the starches, when they reach about 180 degrees,

然後當澱粉在達到180度時

gelatinize.

它會呈現膠狀

And gelatinization is yet another

這膠化的過程就是另一個

oven transformation.

在烤箱裡發生的轉化過程

Coagulation, caramelization and gelatinization --

凝結化、焦糖化、膠狀化

when the starch is thick and they absorb all the moisture that's around them,

當澱粉變得濃稠，且吸取了所有週邊的水份後

they -- they kind of swell, and then they burst.

它就膨脹起來，直到脹破為止

And they burst, and they spill their guts into the bread.

澱粉脹破時，把它的內臟都炸到麵包裡了

So basically now we're eating yeast sweats --

所以基本上，我們是在吃酵母流的汗、

sweat, burps and starch guts.

打的嗝、和澱粉的內臟

Again, transformed in stage 10 in the oven

重複一次，第十階段是在烤箱裡的轉化過程

because what went into the oven as dough

因為進烤箱時是個麵團

comes out in stage 11 as bread.

出烤箱時就變成麵包了，也就是第十一步驟

And stage 11, we call it cooling --

第十一階段，我們稱之為"冷卻"

because we never really eat the bread right away.

我們從不吃剛出爐的麵包

There's a little carry-over baking.

因為有些部分還在運作

The proteins have to set up, strengthen and firm up.

蛋白質還需要建構、強化

And then we have stage 12, which the textbooks call "packaging,"

接著，才是第十二步驟，也就是教科書裡說的"包裝"

but my students call "eating."

但我的學生稱之為"開動"！

And so, we're going to be on our own journey today from wheat to eat,

於是今天的小麥之旅就從"小麥"到了"進食"

and in a few minutes we will try this,

再一會兒我們就可以來試試這個

and see if we have succeeded

看看我們是否有成功地

in fulfilling this baker's mission of pulling out flavor.

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,

但我想先回顧一下幾個步驟

and talk about it from the standpoint of transformation,

然後以轉化過程為起點、談一下那些步驟

because I really believe that

因為我深深相信

all things can be understood --

每件事都可以被理解

and this is not my own idea. This goes back to the Scholastics and to the Ancients --

而且這不是我自己的想法，而是學者、先人的智慧－－

that all things can be understood on four levels:

每件事都可被理解為四種層面：

the literal, the metaphoric or poetic level,

字面意義層面、隱喻或詩意的層面、

the political or ethical level.

政治或道德層面、

And ultimately, the mystical or sometimes called the "anagogical" level.

以及最深層的神祕層面，也稱作類比層面

It's hard to get to those levels unless you go through the literal.

除非你了解字面意義，否則很難深入到其他層面

In fact, Dante says you can't understand the three deeper levels

事實上，但丁說過：除非你先理解了字義的層面

unless you first understand the literal level,

否則無法了解較深的這三層意義

so that's why we're talking literally about bread.

這也是為什麼我們現在要聊麵包的字面意義

But let's kind of look at these stages again

我們再從這些相關的要素、儘可能到更深層地

from the standpoint of connections to possibly a deeper level --

再看一次這幾個步驟

all in my quest for answering the question,

努力尋找出這問題的答案：

"What is it about bread that's so special?"

"麵包到底有什麼特別？"

And fulfilling this mission of evoking the full potential of flavor.

進而達成引出麵包裡所有潛在美味的任務

Because what happens is,

因為事情是這樣的

bread begins as wheat or any other grain.

麵包源於小麥或其他穀類

But what's wheat? Wheat is a grass

但什麼是小麥？

that grows in the field.

小麥是種長在田裡的草

And, like all grasses, at a certain point it puts out seeds.

然後就像其他所有草一樣，長到某個程度時，它會散播種籽

And we harvest those seeds, and those are the wheat kernels.

然後我們收割那些籽，也就是麥子仁

Now, in order to harvest it -- I mean, what's harvesting?

然後，為了要收割－－什麼是收割？

It's just a euphemism for killing, right?

就是婉轉的說出"殺了它"嘛，對吧？

I mean, that's what's harvest -- we say we harvest the pig, you know?

那就是收割的意義嘛 -- 我們會說"收割豬隻"嗎？

Yes, we slaughter, you know. Yes, that's life.

其實我們屠宰呀～而那是對動物我們這麼說

We harvest the wheat,

我們收割小麥

and in harvesting it, we kill it.

說收割，其實就是殺了它們

Now, wheat is alive,

現在，小麥是有生命的

and as we harvest it, it gives up its seeds.

我們收割它，它奉獻出它的籽

Now, at least with seeds we have the potential for future life.

至少，有種籽的話，就有機會培育新生命

We can plant those in the ground.

我們可以把它種在土裡

And we save some of those for the next generation.

然後也留一些到下一輪再栽種

But most of those seeds get crushed

但多數的籽會被碾磨

and turned into flour.

成為麵粉

And at that point, the wheat has suffered the ultimate indignity.

在這一刻，小麥的尊嚴遭受到最嚴重的踐踏

It's not only been killed,

不只被殺死

but it's been denied any potential for creating future life.

而是它培育新生命的可能性都完全抹殺

So we turn it into flour.

變成了麵粉

So as I said, I think bread is a transformational food.

就如我說，我認為麵包是轉化食物

The first transformation -- and, by the way,

順帶一提，對我而言

the definition of transformation for me is

第一道轉化的定義是

a radical change from one thing into something else.

一個物質徹底地轉變成另一個東西

O.K.? Radical, not subtle.

可以嗎? 是徹底的，不是微微的而已

Not like hot water made cold,

不是像熱水變成冷水

or cold water turned hot,

或冷水變熱

but water boiled off and becoming steam.

而是水滾了之後、昇華成水蒸氣

That's a transformation, two different things.

是這樣的轉化喔，兩者是不一樣的

Well, in this case, the first transformation

所以，這樣的情況下，第一道轉化

is alive to dead.

是從生到死

I'd call that radical.

我會說這很徹底

So, we've got now this flour.

現在有了麵粉

And what do we do? We add some water.

然後呢？我們加點水進去

In stage one, we weigh it.

在第一階段，我們秤秤它

In stage two, we add water and salt to it, mix it together,

第二階段，加點水和鹽，然後將它們混合

and we create something that we call "clay."

然後就形成了我們說的”粘土“

It's like clay.

它很像粘土

And we infuse that clay

接著我們在粘土裡加入

with an ingredient that we call "leaven."

一種叫做酵素的原料

In this case, it's yeast, but yeast is leaven. What does leaven mean?

在這是用酵母，酵母是種酵素。什麼是酵素？

Leaven comes from the root word that means enliven --

酵素（leaven）這個字是從enliven的字根來的

to vivify, to bring to life.

意思是：使之活躍、有生氣

By the way, what's the Hebrew word for clay? Adam.

對了，粘土的希伯來文怎麼說？－－亞當（adam）

You see, the baker, in this moment,

你看，這好像說明了

has become, in a sense,

烘培師傅就如同是

sort of, the God of his dough, you know, and his dough, well,

麵團的造物主，而麵團這個不具特別智慧的生物體

while it's not an intelligent life form, is now alive.

現在被賦予了生命

And we know it's alive because in stage three,

之所以知道它是有生命的，是因為在第三階段時

it grows. Growth is the proof of life.

它會發酵脹大，而這就是生命的證明

And while it's growing, all these

當它在膨脹的過程中

literal transformations are taking place.

轉化的過程就產生了

Enzymes are breaking forth sugars.

酵素開始分解糖類

Yeast is eating sugar and

酵母開始啃食糖

turning it into carbon dioxide and alcohol.

然後轉化成二氧化碳和酒精

Bacteria is in there, eating the same sugars,

細菌也在裡面吃著那些糖

turning them into acids.

然後轉化成酸類

In other words, personality and character's being developed in this dough

換句話說，在烘培師的細心觀測下

under the watchful gaze of the baker.

這麵團的內在和特性都被提昇了

And the baker's choices all along the way

而烘培師在烘培過程中的所有選擇

determine the outcome of the product.

都決定著成品的結果

A subtle change in temperature -- a subtle change in time --

無論是些許地改變溫度、或是稍微地調整時間 --

it's all about a balancing act between time, temperature

烘培就是在時間、溫度、材料之間取得平衡點

and ingredients. That's the art of baking.

這就是烘培的藝術

So all these things are determined by the baker,

這些要素是靠烘培師來決定

and the bread goes through some stages, and characters develop.

而麵包則是通過了幾階段的考驗、內在有了提昇

And then we divide it, and this one big piece of dough

接著，我們將它切成較小塊的麵團

is divided into smaller units, and each of those units

然後再由烘培師幫這些小麵團

are given shape by the baker.

塑造形狀

And as they're shaped, they're raised again,

被塑完形後，它們會再膨脹一次

all along proving that they're alive,

這些都證明了它們是有生命的

and developing character.

而且內在也是在改變的

And at stage 10, we take it to the oven.

第十階段，將它們送進烤箱

It's still dough. Nobody eats bread dough --

它們還是麵團而已。沒有人真的生吃麵團，

a few people do, I think, but not too many.

很少數的人會啦，但不是太多

I've met some dough eaters, but --

我有碰過幾個愛吃生麵團的人 --

it's not the staff of life, right? Bread is the staff of life.

不過生麵團不能當主食，對吧？但麵包就是主食啦

But dough is what we're working with,

生麵團是還需要被我們加工的

and we take that dough to the oven,

然後送往烤箱

and it goes into the oven. As soon as the interior temperature of that dough

接著進入烤箱。當烤箱內的溫度

crosses the threshold of 140 degrees,

高於140度的時候

it passes what we call the "thermal death point."

就超過了我們所謂的”致死溫度“

Students love that TDP. They think it's the name of a video game.

學生們很愛這個名稱，因為聽起來很像電玩遊戲

But it's the thermal death point -- all life ceases there.

但達到這個致死溫度的時候，所有的生物都停止活動

The yeast, whose mission it has been up till now to raise the dough,

酵母的任務要到麵團發酵膨脹後，才算完成

to enliven it, to vivify it,

它得讓麵團活躍、有生氣

in order to complete its mission,

才算達成任務

which is also to turn this dough into bread,

也就是要讓麵團變成麵包

has to give up its life.

它就必須犧牲自己的性命

So you see the symbolism at work? It's starting to come forth a little bit, you know.

你看得出來這些象徵意義嗎？接下來會再明顯一些

It's starting to make sense to me --

越來越有道理－－

what goes in is dough,

送進烤箱的是麵團

what comes out is bread --

而出來的是麵包

or it goes in alive,

或者說：活著進去

comes out dead.

死著出來

Third transformation. First transformation, alive to dead.

這是第三階段的轉化。第一個轉化是由活到死

Second transformation, dead brought back to life.

第二個轉化是死而復生

Third transformation, alive to dead --

第三個轉化是又再由活到死 --

but dough to bread.

但從麵團變成了麵包

Or another analogy would be,

或是可以比喻成

a caterpillar has been turned into a butterfly.

毛毛蟲變成了蝴蝶

And it's what comes out of the oven

也就是從烤箱出來

that is what we call the staff of life.

被我們稱為主食的東西

This is the product

這就是完成品

that

這個

everyone in the world eats, that is so difficult to give up.

是全世界的人都在吃、非常難戒掉的東西

It's so

人們多麼地

deeply embedded in our psyches that

根深蒂固的認為

bread is used as a symbol for life.

麵包就是生活的象徵

It's used as a symbol for transformation.

也是轉化的象徵

And so, as we get to stage 12 and we partake of that,

於是，到了第十二步驟，我們參與了這過程

again completing the life cycle,

再次完成一個生命的循環

you know, we have a chance to essentially ingest that --

當我們有機會真的吞下麵包時

it nurtures us, and we continue to carry on

它供給我們養分，然後我們有機會

and have opportunities to ponder

繼續思索

things like this.

像這類的事情

So this is what I've learned from bread.

這就我從麵包上學到的

This is what bread has taught me in my journey.

麵包讓我受惠良多

And what we're going to attempt to do

接下來，關於這個麵包

with this bread here, again,

除了我們剛提過的之外

is to use, in addition to everything we talked about,

我們想要再試著做的是

this bread we're going to call "spent grain bread"

把它的名字叫做”榖粕麵包“

because, as you know, bread-making is very similar to beer-making.

因為，我們知道，做麵包跟做啤酒差不多

Beer is basically liquid bread,

啤酒基本上就是液態的麵包

or bread is solid beer.

麵包就是固態的啤酒

And --

而且...

(Laughter)

（笑聲）

they -- they're invented around the same time. I think beer came first.

它們是在差不多時期被發明的。我想是先有啤酒

And the Egyptian who was tending the beer fell asleep

但一個負責照料啤酒的埃及工人睡著了

in the hot, Egyptian sun, and it turned into bread.

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,

而對於這個麵包

and what I did here is to try to, again,

我所做的是試著

evoke even more flavor from this grain,

從榖類裡引出更多的香味

was we've added into it the spent grain from beer-making.

像是加入製做啤酒後留下的穀粕

And if you make this bread, you can use any kind of spent grain from any type of beer.

任何種類的啤酒的榖粕都可以拿來做這個麵包

I like dark spent grain. Today we're using a light spent grain

我偏好黑啤酒的榖粕，而今天用的是淡啤酒的榖渣

that's actually from, like, some kind of a lager of some sort --

可以用拉格啤酒

a light lager or an ale -- that is wheat and barley that's been toasted.

或是麥酒（艾爾酒），就是用烤過的大麥和小麥來製作的

In other words, the beer-maker knows also how to evoke flavor from the grains

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

by using sprouting and malting and roasting.

來把穀類裡的香味引出來

We're going to take some of that, and put it into the bread.

我們就要把這技術放到麵包的烘培裡

So now we not only have a high-fiber bread,

所以，我們現在有的不僅是高纖麵包

but now fiber on top of fiber.

而是比高纖還要高纖

And so this is, again, hopefully

也希望這不僅是一個

not only a healthy bread,

健康的麵包

but a bread that you will enjoy.

也是一個讓你吃到意猶未盡的麵包

So, if I, kind of, break this bread,

我把它撥開

maybe we can share this now a little bit here.

大家分著嚐嚐看

We'll start a little piece here,

一人一小塊

and I'm going to take a little piece here --

我自己也來一點

I think I'd better taste it myself before you have it at lunch.

我想在你們吃之前，我最好自己先試試

I'll leave you

在離開前，

with what I call the baker's blessing.

我送給大家 “烘培師的祝福” －－

May your crust be crisp,

祝你的麵包皮香香脆脆

and your bread always rise.

願你的麵包永遠發酵膨脹

Thank you.

謝謝各位