免揉的麵包 No Knead Bread

  

 

(Recipe From Carol)

Ingredients (材料):
390 g     High Protein Flour (高筋麵粉)
  1 tsp   Salt (鹽)
1/2 tsp   Instant Yeast (速發酵母)
300 g     Water (水)

Method (步驟):

1)  Use hand to well mix the high protein flour, salt & yeast in a plastic container.
    將高筋麵粉+鹽+速發酵母放入盆中,用手將所有材料混合均勻
2)  Add water to mix with flour (no need knead).
    加入水,然後用手直接攪拌均勻就好(不用揉)
3)  Then cover the container and tie-up with a plastic bag leave it at room teperature for 12-18 hours, even more up to 24 hours.
    套上一個大塑膠袋,把口封緊,放在室溫12-18小時,就算24小時也沒關係
4)  The dough will rise up with lots of air, pour the dough on top of at table with flour and sprinkle some flour on top of the dough.
    Then gentely pat the dough to let the air out.
    發酵好的麵團(這時候的麵團整個充滿大氣泡,帶有濃厚的發酵味道)用刮板取出放置到灑上高筋麵粉的桌子上,輕輕拍平,表面灑上高筋麵粉.
5)  The dough is folded around and then fold, covered with plastic bags rest for 15 minutes.
    將麵團左右折起再對折,蓋上塑膠袋放置15分鐘
6)  Shape the dough into a whole round and placed in the sprinkled with flour on the baking cloth.
    The dough surface with flour too, then let rise for 2 hours.
    將麵團稍微整成圓形,放置在灑上高筋麵粉的烘焙布上,麵團表面灑上高筋麵粉,蓋上布放置2小時
7)  When dough rise up to 1.5 hours, place the casserole into the oven at 230 degrees C for preheating.
    當麵團發酵到1.5小時,將砂鍋放入烤箱用230度C預熱
8)  Preheating is finished, the dough from the fermentation of cloth into the casserole(casserole is very hot,careful handling).
    Cover the lid then into the oven and bake for 30 minutes with 230 degree C.
    預熱完成,將麵團從發酵布移到砂鍋中(砂鍋很燙,拿取千萬要小心),蓋上蓋子放入烤箱用230度C烘烤30分鐘
9)  One complete take out the bread from casserole.
    拿出砂鍋打開鍋蓋就完成了