做本麵包的唯一秘訣: "等待" =)
過程雖長, 但做起來輕鬆不費力且成功率高~
若你/妳也愛歐式麵包皮脆心Q軟的口感, 那麼, 做它就對了!
材料/Ingredients
- 高筋麵粉/high-protein flour 390 g
(I used "all-purpose flour" and it worked too)
- 水/water 300 c.c.
- 乾酵母/instant yeast 1/2 teaspoon
- 鹽/salt 1 teaspoon
器材/Equipment-wise...
- 有蓋的鍋具(材質可以是鑄鐵、陶鍋或像康寧餐具那類的耐熱玻璃鍋, 但不能有任何塑膠材質, 因為要跟麵包一起進烤箱烤) /
做法/Steps
1. 先將酵母、麵粉及鹽在一個鍋裡拌均 (並非烤鍋, 需要夠大讓麵團有空間發酵)
Mix flour, yeast and salt in a bowl, which needs to be big enough for the dough to rise
2. 加水並用手攪拌 (不用揉)
Add water and mix till the water is incorporated
3. 套上一個大塑膠袋, 將口封緊, 放置於室溫中12~18個小時 (甚至24個小時也是ok的; 另外也可以擺在冰箱裡發酵1-2天)
Cover the bowl with a big plastic bag and let it sit for 12-14 hours in room temperature (you can leave it up to 24 hours or put it into fridge for 1-2 days before going to the following steps)
4. 將發酵好的麵團以刮板刮出(麵團充滿大氣泡, 且帶有濃厚發酵味), 放在灑有麵粉的平台上, 輕輕拍平, 並在麵團表面灑上麵粉
take out the dough and put it on a floured station, slightly make it flat and apply some flour on the dough (while making it flat, be careful not to let the air be gone)
5. 將麵團上下及左右對折, 套上塑膠袋置15分鐘
fold it two golds (first from left to right and then from top to the bottom), cover loosely with plastic and leave it for 15 mins
6. 將麵團稍整成圓形, 放到灑了高筋麵粉的烘焙布上, 麵團表面上灑上麵粉, 蓋上布發酵2小時
make the dough into round shape (again, keep it light so that the air in the dough don't go out), transfer the dough to a well floured towel or proofing basket, cover with towel and let rise about 2 hours
7. 當麵團發酵至1.5個鐘頭時, 將鍋子放入230℃的烤箱中一起預熱
when the dought has been let rise for 1.5 hours, put the pot into the oven and preheat the oven to 230℃
8. 將鍋子從烤箱中取出(小心鍋子很燙), 放入麵團蓋上蓋子, 在預熱好的烤箱中以230℃烤30分鐘
Take out the pot and put the dough into it, cover with the lid and bake it in the preheated oven (230℃) for 30 mins
9. 取下鍋蓋, 再烤5-10分鐘, 讓表面呈金黃色即完成!
Remove the lid bake it for another 5-10 mins till the cover turns brownish and the bread is ready!
* 如果沒有鍋子, 可以噴水方式製造水氣: 分別於進烤箱前、進烤箱2分鐘後以及烤了20-25分時, 共三次再麵團上噴灑3 - 4次水 (小心別被蒸氣燙到)
* If you don't have a pot, you can spray some water (before the dough is put into the oven / 2 mins after it's put into the oven / after it's baked for 20-25 mins) to produce some vapor (NOTICE!! vapor can be very hot, don't get yourself burned.)
參考網站/Reference:
- Carol的自在生活 (中文): 不用揉的麵包
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