(已补图)No-Knead Bread 无糖无油不用揉世上最简单欧式硬皮面包出炉!

hzyy405

No-Knead Bread

普通硬皮面包需要蒸汽烤箱才能实现。这款不用
这一款由Sullivan Street Bakery的Jim Lahey发明的面包配方自２００６年８月由纽约时报登出之后风靡了美国好长一段时间。
所有材料简单的只有面粉，水，盐，酵母。
而且，传说中简单的连六岁小孩都能搞定。


我的方子:

材料：
200g面粉，一百五十克凉水，四克盐，半克酵母

过程：
1.所有材料混合，用手搅拌均匀，放入一容器发酵十二小时

2.从容器中拿出面团放在抹了些面粉的案板上折叠两次，收口朝下放在一撒了面粉或者麦麸或者全麦粉的布上，表面再撒上粉，静置两小时

3.一铸铁锅放入烤箱中层225度预热半小时

4.面团取出扔进铁锅，收口朝上，合上盖子烤三十分钟

5.三十分钟后取下盖子再烤十分钟上色

6.取出放凉



我没把面粉弄干净就扔进锅里了, 导致表皮面粉太多啦!!!

没有铁锅用带盖子的玻璃缸也行, 不过事先要了解下是否耐得住225度得温度

不想这么高温度的话175度也行,不过时间得加长半小时







原作者书中的方子


1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise—fermentation—is the key to flavor.
2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the
impression. If it doesn’t, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F with a rack in the lower third position, and place a covered 41/2 - to 51/2 -quart heavy pot in the center of the rack.
5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. Cover the pot and bake for 30 minutes.
6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.


原作者视频

http://www.youtube.com/v/13Ah9ES2yTU&hl=zh_CN&fs=1

葡萄仔

厉害~

如人饮水

不错

金桔

可好吃？

一锅米饭

很不错呀~~~

hzyy405

可好吃？
金桔 发表于 2011-6-26 12:07

    好吃好吃的~~和外面买来的一样撒~~

vivi922588

这个好，收藏了

金桔

回复 6# hzyy405
给力~ 谢谢！我做了再来汇报~

hzyy405

回复  hzyy405
给力~ 谢谢！我做了再来汇报~
金桔 发表于 2011-6-26 16:39

好的好的~~

fensterglas

太好了，无油呀