cafe Madeleine很小一家店，但柜台里每一样东西我都想吃！！但今天吃了早饭上班途中弯过来的，目标明确买了可露丽！之前去clear flour bakery好多次都没买到，终于在这里买到啦！

可露丽外壳硬脆，甜中带有一点焦焦的味道，里面有点像布丁，湿软。能吃出有很多糖和黄油，甜度高，但好好吃啊！！
价格：$3.5+tax

店里还有很多种可颂，是个法式bakery的模样了，期待下次上班再开小差弯过来试别的！喜欢！！

地址：Cafe Madeleine
517 Columbus Ave, Boston, MA 02118

(a minor tweak on #shebakessourdough recipe)

320 BF (100%) *I used wheat flour here, 12% protein
192g Full cream milk (60%)
32g Sugar (10%)
50g Starter (15-16%)
5g Salt / (1.5 tsp) (1.6%)
31g Soften unsalted butter (9.8-10%)
1/4 instant yeast

*bake at 170-180°C for 35-40min, temperature may vary on dif temperature

Pan Syukunin flour ~ 279g
Wholemeal ~ 30g
Water ~ 230g
Levain ~ 60g
Salt ~ 5g
9.15am ~ added levain
9.35am ~ added salt
10am ~1st Stretch & Fold
10.30am ~ 2nd Stretch & Fold
11am ~ lamination
11.45am ~ 1st Coil Fold
12.45pm ~ 2nd Coil Fold
1.45pm ~ end of bulk fermentation
Total proofing time ~ 4 hours 30 minutes
First time using aliquot jar (raised till double) to gauge the end of bulk fermentation.
Dough weight before bake ~ 596g
After baked weight ~ 465g
Total water loss ~ 22%
3.20pm ~ (max) 220C 35minutes (lid on)
3.55pm ~ (remove lid) cover pan 25 minutes
4.20pm ~remove pan, open baked for 3 minutes
Turned off, left in oven for an hour with door ajar.

P/S : Not very satisfying crumbs, would try to proof a little longer next time.