Events, Health & Beauty, Hotels, Restaurants

2016 Las Vegas

朋友去賭城出差幾天, 邀我一起去玩 (她去工作, 我去玩).  我去賭城喜歡住在沒有賭場的飯店, 因為人口單純, 環境安靜, 室內空氣好. 但是賭城沒有賭場的飯店不多, 寫出來給大家參考.

以下資料取自Travel+Leisure, Hopper,

  1. Mandarin Oriental

    Few hotels except the most luxurious hotel-within-a-hotels (think the Mansion at MGM Grand or Paiza Club at the Venetian) manage to make their guests feel so sequestered on the Strip. The deeply serene 392 rooms—which start at 850 square feet—are sleek and Asian inspired, and accompanied by the best service on the Strip. As private as the 47-story tower feels, though, it is connected to the best shopping on the strip, at Crystals, by a sky bridge, and the glass façade is a quick walk to Aria, should you want to indulge in a bit of gaming. Don’t miss high tea in MOzen Bistro or an afternoon ensconced in the spa.

  2. Vdara at CityCenter

    Consider Vdara to be a 57-story, all-suite, LEED Gold-certified break from Vegas vices. You won’t find smoking or gaming inside the glass façade of the crescent-shaped tower, but you will find some of the most sophisticated public art from CityCenter’s massive collection, from a 32-foot-long Frank Stella piece at reception to Peter Wegner’s “Day for Night, Night for Day” series in the concierge lobby. Open floor plans have fully-equipped kitchens and media hubs.  From walls of horizontal windows, many suites look over either the Bellagio fountains or CityCenter.

  3. Four Seasons Hotel Las Vegas

    Tucked away on floors 35-39 of Mandalay Bay, Four Seasons Hotel Las Vegas recently renovated all its 424 guest rooms and suites. The vibrant, modern, Art Deco-inspired transformation is a little retro and a lot high-tech. From their towering perch through floor-to-ceiling windows, guestrooms have sweeping views of the Strip. Tip: If you’re over the Strip view, ask for the Sunrise/Sunset Suite, with dramatic views all the way west to Red Rock National Conservation Area.

  4. The Signature at MGM Grand

    The three towers of The Signature at MGM Grand are a gated enclave of 576 rooms (guests have their own entrances, check-ins, pools, fitness rooms and staff). Helpfully, the walkways from all three towers get you the restaurants, entertainment and gaming of the mega hotel casino, and away when you’re ready to retreat (they’re only available to Signature guests). Some of the very few guest rooms on or near the Las Vegas Strip with balconies, the rooms – all non-smoking – feel like high-end residences, with high-tech kitchens (think appliances from Sub-Zero and Miele), Jacuzzi tubs and even services like in-room massage.

  5. Delano at Mandalay Bay

    The unfortunately named THEhotel at Mandalay Bay—the boutique tower adjoining Mandalay Bay—was in real need of a refresh, so the folks at MGM Resorts did one better and made it a Delano, with all the style and breezy sophistication of the Miami original. The more than 1,000 non-smoking suite each measure at least 725 square feet, big even by Vegas standards, and the white on white décor is all very serene. When you do want to gamble, just take the dedicated hallway into Mandalay Bay.

  6. Trump InternationalOne of Las Vegas’s shimmering landmarks, the Trump hotel is composed of 64 storeys of golden glass rising above the Strip. Quiet, unobtrusive luxury is Trump’s speciality, and this can be found in its vast spa complex, its stylishly appointed guest rooms complete with kitchens, and in its heated pool lined with private air-conditioned cabanas and plasma TVs.
  7. Elara, a Hilton Grand Vacations Hotel

    Connected to more than 170 shops in the Miracle Mile and across from City Center plus a lively bar and lounge—where stars align.  Their luxurious studio, one-, two-, three- and four-bedroom suites allow guests to escape to somewhere far away—that also feels a bit like home. Retreat to comfortable luxury in airy contemporary spaces.

    Enjoy marble accented bathrooms, suites with kitchens and stainless-steel appliances, expansive living and seating areas, over-sized jet-stream tubs and showers with rain shower heads, room automation system, wireless high-speed Internet, on-demand movies, and a state-of-the-art fitness center open 24 hours a day!

  8. Travelodge Las Vegas South StripFor budget-minded travelers who want to be in the midst of the excitement of the Strip, the Travelodge Las Vegas South Strip hotel is ideal. It’s within one block of MGM Grand, Planet Hollywood and New York, New York. The Travelodge Las Vegas South Strip features a business center, free Wi-Fi Internet access throughout, year-round outdoor pool and laundry facilities on-site. Hotel guests also enjoy complimentary continental breakfast, in-room safe, free parking and flat-screen television with cable service including HBO.

Cirque_du_Soleil_will_create_the_Toronto_2015_Opening_Ceremony去賭城我不賭博, 就愛看秀和享受美食. 頭幾名值得看的秀都是太陽劇團主導 (Cirque du Soleil).  Cirque du Soleil is a Canadian entertainment company, founded in 1984, and it’s the largest theatrical producer in the world. They offers eight shows in Vegas.

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之前去賭城看過 O, KA, Mystere, Thunder from down under (我覺得性感品質和舞蹈水準比較適合年輕人). 這次去看 Zumanity (性感和舞蹈是有水準和藝術的), Le Rêve – The Dream (整個排場道具, 舞蹈, 戲服, 讓人難以想像的棒).


Gorden Ramsay’s Steak at Paris

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因為我是臨時起意去, 卡到七點的秀, 沒辦法點有名的Beef Wellington, 因為它要等四十五分鐘, 所以就點了幾個份量小一點的前菜, 除了麵包和湯的味道很特別以外, 其他幾道雖然味道都不錯, 卻未讓我驚艷.

因為前一晚連看二場秀, 今晚打算好好享用一頓, 而不看秀了, 既然如此, 就來去Nobu at Caesars Palace朝聖吧.

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Nobu晚餐是五點就開始, 我建議那時候就去, 吃完剛好去看七點的秀 (除非你點Omakase). 我這次選九道的Omakase, 外加二杯Cocktail, 吃了二個鐘頭, 每道菜都很精緻, 擺盤細緻, 道道美味的複雜, 量少多樣是我的最愛. 我五點出頭到, 餐廳裡人不是很多, 所以還蠻輕鬆悠閒, 坐在Sushi Bar 還能跟廚師聊聊天.

我覺得吃日本料理, 選擇Omakase最物超所值, 因為變化多, 又能充分品嚐到餐廳的食材和廚師的能耐, 是最有意思的吃法.  這家餐廳的Cocktail的選擇很多, 對於不太喝清酒或者紅白酒的人, 也是加分處.

在賭城, 好吃的餐廳太多, 可惜荷包不夠深, 只能偶一為之.

去飯店附近的South Outlet逛逛, 讓我逛到一家SAS鞋店, 裡面居然有好看又好穿的淑女鞋, 而且是在義大利或美國做的, 鞋寬不僅有一般的B or M, 也有Wide. 後來才發現灣區也有它的分店, 不過Stevens Creek店裡面的鞋款實在醜到爆了, 據店經理說, 她是根據她店裡的客群挑選進的鞋款, 我想我肯定不是她的客群.


Morimoto in Napa

一月份在Livingsocial上看到Morimoto Napa新餐廳的Chef-Created “Omakase” Meal的Deal, 有二種選擇 Five-Course Lunch (原價$240, 特價$150) or Nine-Course Dinner (原價$420, 特價$360) FOR TWO (不含飲品). 冷靜幾秒就馬上下單, 因為我知道這種好康不一定會再有, 如果沒有買, 不知何時才有機會去了.

我選擇午餐, 去過之後真的慶幸有買這個Deal, 因為除了Toro Tartar, 其他幾道都不在午餐菜單上, 甚至晚餐菜單也找不到, 實在太值得了.  以後想再去, 只有晚餐時段有Omakase, 而且一人是$120 or $160的選擇. 結帳的時候發現一件有意思的事, 一般餐廳在帳單的最後會列出建議小費的%和金額 (省得你算錯), 常見的是10%, 15%, 20%, Morimoto的建議是18%, 20%, 25%, 很大氣! (經濟有復甦這麼快嗎)

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室內設計材質大量使用木頭和水泥, 不同顏色的木料帶出層次感, 也溫柔了水泥帶來的冰冷但摩登的優缺點. 服務人員的態度和知識專業的沒話說, 推薦我喝White Lily真是正中要害.

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左邊是Toro Tartar, 右邊是Wagyu Beef Carpaccio.

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左邊是Egg Custer with Shitaki murshroom, 右邊是White Lily.

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左邊是Morimoto Pork Chop Applesauce, 右邊是Braised Black Cod.

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左邊是最後的甜點, 口感層次多 很特別, 右邊是別桌點的生魚片, 我剛好路過拍下來.

Morimoto 圖片取自這裡

沒見到本尊, 但買了有本尊簽名的書Morimoto: The New Art of Japanese Cooking, 算是彌補一下囉. 這本書內容很不錯, 全部都是Morimoto親自示範, 照片美麗, 會讓人看了想試做看看.


Morimoto Napa 610 Main Street, Napa, CA 94559.

Lunch Daily from 11:30 to 2:30pm

Dinner 週日到週四 5:00 to 10:00pm, 週五和六到11:00pm.

Recipes: Main Dish

[阿嬤家常菜] 豆豉排骨

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前幾天做了這本阿嬤家常菜書中的豆豉排骨 (p.105), 非常對我的胃口, 寫出來讓大家試試, 也許可以去買這本書回家慢慢享受. (照片是裝入保鮮盒的, 手機隨拍, 所以沒那麼美, 但超下飯的)


小排骨 600g

大蒜 20g 去皮磨成泥狀

辣椒 10g 切斜片

蔥 10g 切末

豆豉 30g


A: 鹽2/3tb, 糖1tb, 醬油適量, 香油適量, 米酒適量

B: 太白粉2TB


1. 先將小排骨放在一鍋冷水裡浸泡半小時 (肉質變軟, 容易入味).

2. 將蒜泥和豆豉放在一個小碗裡; 鍋中燒熱一大匙油, 然後倒入蒜泥豆豉中攪拌均勻.

3. 將泡好, 沖乾淨的小排骨瀝乾水份 (用廚房紙巾擦乾), 切小塊狀, 用一大碗 (可放入蒸鍋的碗) 加入辣椒片和A料和(2)拌勻, 醃半小時, 再加入B料.

4. 蒸鍋水滾後, 把(3)放進蒸鍋, 以大火蒸12-15分鐘, 出爐後撒上蔥花即可食用.



1. 蒸碗要比料大些, 不然蒸的過程, 醃料會因為滾熱而滿出來.

2. 蒸的時間僅為參考 (因為每家爐子火候不同), 以排骨有熟為主.

3. 豆豉我買狀元牌 (華人超市應該都有)



Food and Wine, Hobbies

Food Blogs, Culinary Schools, Gourmet Food Shops, Food Tours


Food Blogs

101 Cookbook  SF
An Obsession with Food  a professional food writer who also blog about food-related events, restaurants, and wine.
Baking & Books  Connecticut
Becks & Posh  SF
Bon Appeqeek  Korean-American in Illinois
Bron Marshall  New Zealand
Café Fernando  Turkish food enthusiast from Istanbul.
Cheers 2 Wine  California Wine
Chez Pim  SF
Chocolate & Zucchini  French who worked two years in the Bay Area, lives in Montmartre now.
Chubby Hubby  Singpore
Cookbook Catchall  New York
Cooking with Amy  SF
Cupcake  SF
Dan Lepard London
David Lebovitz  Paris
Dessert First SF
Eating Asia 
Egg Beater  SF
Fer Food  LA
Food & Thoughts  Denmark
For the Love of Baking  Indonesia
Gastronomie  SF, critiques of restaurants, recipes, food stories, and wine notes. 
Hooked on Heat  Modern Indian Cooking for the everyday home cook
In Praise of Sardines  Brett Emerson is a pro chef who wanders the Bay Area in search of inspiration.
Kuidaore  Singapore
La Tartine Gourmande  Boston
Le Carrefour  French-Canadian in LA
Meat Henge  All meat, all the time is the promise at this blog
Nikas Culinaria  Texas
Nordijus  Japanese in UK
Pinch My Salt  Americans living in Sicily, Italy
Simply Recipes  Bay Area
Smitten Kitchen  New York
Steam Kitchen  Modern Asian Cooking
Still Life With  Seattle
The Food Section  New York
Tomatilla  Blogger Owen Linderholm posts recipes and runs his own version of the Iron Chef competition.
Well Fed Network
Delicious Day  Munich
Julie’s Blog
Matt Bites  LA
She who eats  Japanese
Wine Blogs and Forums
Manjula's Kitchen  Simple Indian vegetarian cooking
Chocolate Gourmand Brian lives in SF Bay Area who enjoys making candies, cookies, ice creams and other desserts.
Alltop  Top Food News
Tablehopper  about San Francisco dining scene, local restaurant news and gossip, reviews of new restaurants (plus established ones too), new bars, culinary events, etc.
Steamy Kitchen  FL
Food Gal by Carolyn Jung in SF
Just One Cookbook by Nami in SF (日本人嫁ABC)
Lemons & Anchovies in SF
Min de Style by Min Tsai in SF
廚房飲.食況味隨影 by Joyce in SF
Appetite for China by Diana Kuan in New York
NY Anything by Jessica in New York
Maison de Christina in Chicago 
理論廚師的實驗廚房 by Verano in Seattle
Madey Edlin in Oregon
酪梨壽司 in Japan
廚房裡的人類學家 by 莊祖宜
4F Cooking in Taiwan
Joanna's Tasty Journey in Taiwan
Yiling的文學廚房 in Taiwan
周老師美食教室 in Taiwan
品味生活的Grace in Taiwan
孟老師烘培園地 in Taiwan
快手廚娘張麗蓉的美食教室 in Taiwan
旅行廚房 in Taiwan
草本新鮮 in Taiwan
迴紋針 食攝幸也 in Taiwan

*Food Photographers  Click on the link to redirect to the page

Cooking Schools/Classes

Back to Earth   Berkeley, Organic Catering
Bruce Cass Wine Lab   SF, begin teaching wine in 1972
Cook & Eat    
Diabetic Recipe Finder   
Epicurious  Recipes, Menus, Cooking Articles & Food Guides
Food Fanatics  Food Styling  in LA
Patricia Wells  Cooking classes, Cookbooks and Restaurant Reviews
SF Baking Institute   
Straight from the Farm   
The Cheese School   SF
The Culinary Schools 
The Wine Schools   
The Culinary Institute of America (CIA
The Food Section   
The French Culinary Institute   New York
VIVA   Italian Cooking in Sebastopol, CA
Viking Cooking School 

Food Stylists

Gorgeous Grub  SF
Food & Style  NY
Sweet Paul  NY

Gourmet Food Shops

Chefs  The Best Kitchen Starts Here — Shop cookware, cutlery, kitchen electrics and tools for the cooking enthusiast and home chef
Pastry Chef Central  Baking Tools & Pastry Ingredients
Marx Foods Wholesale  Fine Foods in Bulk
Earthy  Wild Mushrooms, Truffles, Olive Oil, Balsamic Vinegar, Truffle Oil, Sea Salt, Gourmet Gifts and Recipes
Gourmet Food Store  Truffles Smoked Salmon Foie Gras Italian Pasta Iranian Caviar
iGourmet  Gourmet Gift Baskets, Artisan Cheeses, Gourmet Food, Cheese Basket Gifts, Month Clubs, igourmet Buy Holiday Organic Food

Food Tours in USA

SF Food Tour
SF Culinary Walking Tours
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Santa Cruz Food Tours
LA Food Tours by Six Taste
LA Culinary Food Tours by Melting Pot
Santa Barbara Food Tours by Market Forays
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Savor Seattle Food Tours
Seattle Bites Food Tours
Seattle Food Tours
A Taste of San Diego

Hawaii Food Tours
Scottsdale & Santa Monica Food Tours
Santa Fe Food Tour
Pittsburgh Food Tours by Burgh Bits and Bites 
Asheville Food Tours
Milwaukee Food Tours 
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Philadelphia Food Tours
Ahoy NYC Food Tours & Tasting 
NYC Food on Foot Tours
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Food Of New York

Foodie Tours – SF, NYC, Boston, Chicago, New Orleans
Peggy Markel's Culinary Adventures
Epiculinary Distinctive Cooking Journeys – France, Italy, Spain, Mexico, USA, Worldwide

Food Tours in Europe

Epiculinary Distinctive Cooking Journeys - France, Italy, Spain, Mexico, USA, Worldwide
Paris Chocolate and Pastry Food Tours
The Food Maven – Italy Food Tours
Taste Hungary, Food Tours in Budapest and Hungary
Food & Wine Tours in Spain
Barcelona Food Tours

Food Tours in Asia

Food Tours in China
China Yummy Food Tours
China Imperial Tours

Luxury Culinary Tours in the World

Taiwan Cooking Classes

KC 廚房   
台北西華烹飪教室  先上西華網站> 選"中文" > 選下方的"最新消息" > 選"餐飲" > 選倒數第二項"西華烹飪教室" > 就可以看到課表! 或直接打電話給西華飯店Toscana義大利餐廳 2718-1188 #3001
La Marche 圓頂市集


P. Allen Smith   
The Ruth Bancroft Garden   Walnut Creek, CA
Tomato Seeds  Organic Heirloom Tomato Seeds and Tomato
The Dirt   The Mercury News gardening blog by Holly Hayes
Love Apple Farm 

Books, Recipes: Desserts & Bread

Tartine Baguettes 1st try

上篇寫了去Tartine Bakery的經驗, 還有朋友教做法國棍子麵包的初體驗, 後來好好研究了一下Tartine Bread這本書後, 上Breadtopia.com買了Baguette PanBread Lame (再講究一點的人, 還可以加買Baker's CoucheBaguette Flipping Board), 準備開始製作Starter, Leaven和Poolish. 

作者Chad在書中強調新鮮研磨的麵粉, 不但對烤出來的麵包風味有很大的影響, 在發酵過程中的活動力也較強. 他對"新鮮"的定義, 是麵粉從研磨到烘烤的時間不超過二週 (這大概要自己買小麥來磨才有可能吧), 所以他建議一則向當地研磨廠購買新鮮研磨的麵粉 (住舊金山的人可以在Ferry Building的 Farmers Market找到擺攤的小商家自己當天研磨販售的新鮮麵粉), 二則自己在家研磨 (我還沒這麼講究).  水的溫度也很重要, 因為它直接決定麵團的溫度; 它使用細海鹽, 且是在麵團有靜置後才加入.

Making a Starter

1. 將二磅半的高筋白麵粉和二磅半的高筋全麥麵粉混合, 裝在一個袋子或塑膠盒裡 (基本上這個就是接下來五天要用來餵養酵母的食物).  找一個小型透明的保鮮盒 (一般裝肉鬆的玻璃罐進洗碗機洗好烘乾就可以, 綁上一條橡皮筋做記號), 裝一些溫水, 然後抓一把50/50麵粉進去, 用手或乾淨的筷子湯匙混合均勻到沒有顆粒, 有點厚稠的麵糊, 然後用小刮匙把手上和盒邊的麵糊刮乾淨. 蓋上乾淨的棉毛巾(Kitchen Towel), 放在陰涼處二到三天.

2. 二到三天後查看一下麵糊表面是否有出現氣泡 (如果沒有, 就再靜放一到二天), 呈現深色麵包皮(dark crust), 將dark crust pull back, 此時應該會聞到強烈的起司味, 這表示時間成熟了, 可以做首次的餵養.

3. 首先要先丟棄八成的麵糊, 放入等比例的水和50/50麵粉, 以步驟一的方式混合均勻, 這就是培養酵母的開始. 步驟三這個"丟棄+餵養"的動作最好選擇在每天早上同一個時間做 (每24小時做一次), 每次餵養過酵母後, 應該會出現酵母味道變甜, 有奶香, 幾小時內體積會慢慢變大, 然後縮回去, 這是一個正常的循環. 當Starter經過幾天的"丟棄+餵養"的訓練後開始出現規律的"變大+縮小"的時候, 就可以開始準備Leaven和Poolish.

2nd Day morning before 1st feed    3rd Day morning before 2nd feed

4th Day morning before 3rd feed    5th Day morning before 4th feed

6th Day
morning before 5th feed     7th Day

註1: 書上說加入的水和麵粉的比例不用很講究, 只要確定攪拌後是一個厚稠的麵糊狀即可. 不過有可能我的比例抓得不好 (丟棄比較多, 加進比較少; 或者水比麵粉多), 總之到第五天出現表面浮一層水的現象, 而且氣泡越來越少. 第六天餵養的時候有特別注意倒掉和加入的比例, 還有水和麵粉的份量, 所以第七天早上就漲的比較高, 氣泡也較多, 感覺正常些, 雖然跟第二天早上的比, 好像還是差一點.

註2: 你可以每天早上固定一個時間餵養, 隔一天也沒關係, 但是不要好幾天都不理它. 如果短時間內沒有要做任何需要天然酵母的麵包或鬆餅, 就把它放進冰箱冷藏, 讓其休眠, 等到你要用它的時候, 再把它拿出來放室溫 把表面的水分倒掉, 靜置三四小時回溫後, 再做餵養的步驟, 再靜置二三小時, 當酵母漲大至原來的二倍大, 就可以開始用了.

4. 在你準備做棍子麵團的前一天, 先做Leaven和Poolish:

Making Leaven – 取1 TB Starter放進另一個乾淨透明的保鮮盒裡, 餵養200g的溫水(78 F)和200g的50/50麵粉, 蓋上乾淨的棉毛巾(Kitchen Towel), 放在陰涼處(65 F) 隔夜.

Making Poolish – 準備一個中碗, 倒入200g中筋麵粉, 200g溫水(75 F)和 3g Active Dry Yeast (我是用Saf Instant Yeast), 放在溫暖的室溫(75-80 F)三到四個小時, 或放在冰箱隔夜.

註1: 水溫的部分, 我就是加熱後用手指測試, 溫溫的不會燙手就可以了.

Day 1 – 左邊是Leaven (放室溫), 右邊是Poolish (放冰箱)

Day 2 – 左邊的Leaven沒有漲滿碗, 右邊的Poolish已漲滿碗, 而且很多大氣泡

Float Test: 將一小團的Leaven和Poolish丟進水裡, 如果浮起來就表示可以用了; 如果沈下去, 就需要再多等一點時間, 讓其繼續發酵. (上圖是Day 2早上, 顯示放在冰箱的Poolish浮起來, 放在室溫的Leaven沈下去, 所以Leaven需要繼續發酵, 直到小麵團會浮在水面上才可使用). 其實用手抓小麵團的時候, 就可以明顯感覺二個麵團在觸感上的差異, 一個很沈, 一個很輕.


*上圖是Francis-Olive試做過的心得分享和成品照片, 有步驟圖解說, 而且他後續還做了好幾種口味變化的法國麵包喔.


400g Leaven
400g Poolish
*650g All-Purpose Flour (or 600g AP + 50g Whole Wheat)
*350g Bread Flour
*24g   Fine Sea Salt

500g+50g  Warm Water (74-76 F) . . . 根據Francis-Olive試做經驗, 可能需要用600g+50g

註: 由於我第一次試做這個食譜的時候是使用Central Mills賣的Baguette Mix麵粉 (a special blend of premium hard red winter wheat, a bit of organic malted barley flour and sea salt), 所以打 * 的那三樣就以1000g Baguette Mix替代.


1. 準備一個大碗, 先倒500g溫水*, 再加全部的Leaven和Poolish, 攪拌均勻, 再加麵粉類, 用手攪拌均勻, 直到沒有乾粉為止 (會非常黏手), 蓋上乾淨的棉毛巾(Kitchen Towel)或保鮮膜, 讓麵團靜置25-40分鐘 (室溫高, 時間就短).

2. 在麵團裡加入鹽和50g的溫水*, 以用手指Squeezing麵團的方式讓鹽混入麵團 (不用擔心如果鹽巴沒有馬上溶解), Fold the dough on top of itself, 然後將麵團取出, 移到一個約4 qt大的透明保鮮盒 (開口大的比較方便), 靜置在室溫78-82 F下約4小時 (Need to Turn the dough), 這是第一次發酵(Bulk Fermentation or Bulk Rise). 

註1: 做法1+2我略做調整, 我是把做法1的麵糊直接放在4 qt大小的透明盒, 弄好後就蓋蓋子放冰箱過夜 (因為當天Leaven一直到下午才通過Float
test, 當天所剩時間不多, 所以決定先做步驟一), 隔天早上把麵糊拿出來放室溫, 等麵團醒過來後, 才開始步驟2的後半段
(因為Baguette Mix已經含鹽, 所以跳過步驟2的前半段).

註2: 我的步驟1實際用水是550g, 省略步驟2的鹽和50g的水.

3. (Tartine的做法是以Turning代替Kneading, 上面這個Video的前一分鐘的方式就類似Turning), 左手扶著保鮮盒, 右手沾水以防止麵團粘黏, 然後將手伸進去十二點鐘方向的麵團, 由下往上輕輕抓起麵團, 略為拉長伸展, 然後輕輕往六點鐘方向折下, 重覆這個動作二到三次 (三點折向九點, 一點折向七點, 以此類推), 這樣算One Turn. (我每一個Turn, 都是上面往下折, 下面往上折, 左邊往右折, 右邊往左折, 一共四折算一個Turn)

你可以點照片看放大圖, 可以比較不同過程麵團出現的Texture.

頭二小時要每半小時Turn一次(一共四次), 接下來二個小時要每40分鐘Turn一次 (一共三次), 第三個小時開始會發現麵團變得很柔軟, 充滿空氣, 這時候Turn的手法要更輕柔, 才不會把氣泡給擠掉了. 在發酵的4小時之間, 應該會看到麵團增加20-30%的體積. (藍色膠布是最初開始時麵團的高度)

4. (上面那個Video 1:20-1:45處) 用Spatula將麵團從保鮮盒中倒出來, 放在一個乾淨的工作臺面(Unfloured), 在麵團表面輕灑一些麵粉, 分割成3-4等分 (或者以你的baking stone or baking pan的大小為主; Video裡面是秤一個麵團390g), 用Bench knife去把麵團翻面, 剛才沾有麵粉的表面朝下, 由上往內捲, 捲個幾次後會變成長條圓柱形, 蓋上保鮮膜, 靜置30分鐘.

我的麵團有增大體積, 也蠻Airy, 麵團味道很香, 但是卻非常容易沾黏, 不像Video 1:20-1:45處那樣會Stay its shape, 所以當我把麵團從保鮮盒倒到桌上後, 我根本無法切塊, 或是揉捲麵團成長條圓柱形.

因為當天時間有限, 最後的變通方式是把烤箱預熱450F, 等溫度到了, 我就整團麵團倒進一個已經預熱, 有蓋的Cast Iron Pot烤. 烤好的麵包就像法式麵包, 有著酥脆的外皮, 內部卻柔軟有嚼勁, 蠻好吃的, 不過味道有點像酸麵包 (Sourdough).  不知道是哪個環節出問題, 才讓我的麵團無法整型. . .所以首次試做只做到這裡, 步驟五到七就要等下次再試看看了.

5. 首先要先準備一條large kitchen towel drape over a baking sheet and dust with rice flour. 接著就要準備Shaping Baguette (上面那個Video: 方法一在2:20-3:27處, 方法二在4:33-4:55處, 我覺得方法二比較容易些). 將整型好的Baguette (seam-side up) 放在沾有麵粉的麻布或廚房毛巾上, 然後將麻布拱起作為分隔. 等所有的麵包都整型好後, 靜置室溫(70-75F)下2.5-3小時, 中間要查看Baguette麵團是否有長大(Fully Proofed).

6. 準備要烤的前30分鐘,

(Tartine的方式) 先將Baking stone放在烤箱中層, 另將吸滿水的廚房毛巾(water-soaked kitchen towel)放在烤盤裡(rimmed baking sheet), 然後放在烤箱最低層; 接著將烤箱預熱500F (確保烤箱是充滿濕氣起碼15分鐘後才放進麵包). 當溫度夠熱後, 將Baguette小心但快速的從廚房毛巾上一一移到在烤箱裡的Baking stone上, 每個麵包中間間隔二寸, 然後用Bread Lame在麵團表面割下slightly overlapping lines, 關上烤箱的門後, 將溫度降低到475F.

(別人做過的方式) 先將烤箱預熱500F, 在要烤的五分鐘前, 放一個烤盤在烤箱底層, 倒一杯冰塊和一杯冰水進去烤盤, 讓烤箱充滿蒸氣後, 才把已經劃線, 放在Baguette Pan上的麵包放進去烤, 馬上關上烤箱門, 將溫度降低到475F.

7. 約過十五分鐘後, Baguette應該開始上色, 小心地將放有廚房毛巾的烤盤取出 (此時毛巾應該是乾的; 如果採用冰塊加冰水的做法, 15分鐘後如果冰塊冰水沒有完全蒸發, 就必須取出, 因為此時已不需要蒸氣), 麵包繼續烤 (但要轉個方向, 確認烤的平均), 直到Dark golden color, 約10-15分鐘, 即可取出, 可趁熱享用, 亦可放在rack上冷卻.


備註: 灣區可買新鮮麵粉(或小麥)的地方有: Giusto, Eat Well Farm, Massa Organic, Rominger Brothers Farms, Whole Grain Connection, Central Milling, Vital Vittles, Pie Ranch, Bale Grist Mill, Full Belly Farm (小麥).