免揉麵包 No-Knead Bread

  morninglv
大家可能聽說過Jim Lahey吧，他是紐約時報報道過的麵包師，他的No-knead bread(免揉麵包)是一款標準的懶人麵包，號稱四歲小童也可以做。方子簡單到隻有一種麵粉、少許的鹽和酵母，工具也隻是一口能耐高溫的帶蓋鑄鐵鍋而已。最重要的是，麵包是免揉的，卻有工匠歐包(artisan bread)的質量。免揉麵包有很多種變化，大家感興趣的話到網上去搜會看到很多關於這種麵包的討論。我這個周末試的是最基本的方子，心急，發酵時間不夠，孔洞結構不太理想(所以就不切剖麵給大家看了)但這個結果對於我這個第一次烤麵包的人來說，已經是足夠讓人滿意的了。外麵的皮是脆的，裏麵軟軟的，吃起來很有口感。我打算一次多做一些麵團，發酵以後放冰箱保存，這樣每天隻花5分鍾把麵團取出來，再烤45分鍾，就會有新鮮出爐的麵包吃了~ 童鞋們快試試吧!

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

操作示範短片：http://www.youtube.com/watch?gl=HK&hl=zh-TW&v=13Ah9ES2yTU

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast （不要用active dry yeast）
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. 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 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.