紅酒桂圓麵包（紅酒果乾核桃麵包）：桂圓60g (heaping 1/4C) boiled with 1/2C wine for 5+ mins. non 老麵. bread flour=1/4C * 7+2.8T (200g + 老麵). wheat = 1/4C * 1.66. wulnut 1/2C. remaining wine from fruit+more till 100g->boil. then add water till 100g. + 90g + 老麵的 20g. Glass bowl as 籐籃. ferment for 1.5hr twice, too dense/small no air bubbles in product. try with 老麵 and full ferment until twice as big. can have more moisture. no wine taste.