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簡易免揉麵包 No-Knead Bread

Recipe from The New York Times

不用揉的麵包,讓時間來做所有的工作!
獨特的烹烤方式,鎖住濃濃的麵包香!

簡易免揉麵包 No-Knead Bread

簡易免揉麵包 No-Knead Bread

簡易免揉麵包 No-Knead Bread

簡易免揉麵包 No-Knead Bread

Ingredients

  • 3 cups bread flour, more for dusting 高筋麵粉
  • 1/4 teaspoon instant yeast 乾酵母
  • 1 1/4 teaspoons salt 鹽
  • 1 1/2 cups water 水
  • Wheat bran or Oats 小麥麩皮或麥片

Directions

在一個大碗裡放入麵粉,酵母和鹽。再加 1.5 杯的水,並攪拌麵團。麵團會蓬鬆且黏稠稠的。用保鮮膜覆蓋碗,讓麵團休息至少12~18小時 (看氣候溫度而定,  )麵團會膨脹一倍大。
Combine flour, yeast and salt in a large bowl.  Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 ~ 18 hours (depends on temperature,) dough will be about double as big.

mixdough is double

當麵團好時,表面會佈滿氣泡。把麵團折一次或兩次並撒上麵粉和小麥麩皮。將麵團做成一個球形並用麵粉和麩皮灑滿表面,再用保鮮膜覆蓋休息約一到兩個小時。當麵團超過雙倍的大小並用手指戳不會輕易彈回時就可以進烤箱。
When dough is ready when its surface is dotted with bubbles. Sprinkle it with flour and wheat bran and fold it over on itself once or twice until all covered with flour and wheat bran,  shape dough into a ball. Cover loosely with plastic wrap and let rest about 1 hour. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

coat with flour and wheat bran

Fold and coat with flour, oats

Make a ball shape

Make a ball shape

Rest for 1.5 hours - Ready to bake

Rest for 1.5 hours - Ready to bake

把一個6 – 8升的荷蘭烤鍋(重型加蓋烤鍋像是鑄鐵,搪瓷,耐熱玻璃或陶瓷鍋都可)放入烤箱,和烤箱一起預熱到華氏450度。當麵團準備好了時,小心把烤鍋蓋打開將麵團滑入鍋內 (小心!烤鍋非常燙!)如果麵團分佈不均就搖一搖,它烘烤時會平順的。蓋上蓋子先烤三十分鐘。
Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats together. When dough is ready, carefully open the lid and slide dough over into pot (be careful for the hot pot!)  Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes.

put dough into potheat the pot

打開蓋子再烤十五分鐘,直到麵包表皮成漂亮焦黃色。拿出放在架上降溫。
Remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack.

uncover for 15 minutesbread is done

Note: 做麵包不用一直揉麵團了!只要少少的酵母,加上長時間的發酵,才會醞釀出獨特的麵包香。而這種用荷蘭烤鍋放在烤箱裡烤的方式可以鎖住麵團水分,讓麵包呈現外皮酥脆,裡面鬆軟。
Making bread without keep kneading the dough! Just a bit of yeast, and with a long period of fermentation will create a unique bread aroma. Using a dutch oven to bake can seal in the moisture of the dough, so that the bread will show the crispy skin and soft inside.

參考資料 Reference:
The New York Times Recipe
Making No-Knead Bread YouTube Video

 

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