免搓麵包 no knead bread
材料 ingredients :
高筋粉 strong flour 267 g
水 water 200 g
酵母 instant yeast 2/3 tsp
鹽 salt 1 tsp
糖 sugar 2/3 tsp
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-xdmJveZm2H4k-whs2Tm3DhKW9zxvPEEr7qLuDd9XMqLDMrOd3AINRaHnxL5N8fUseLv0ONKKYfgaRk-Gb8C40tRgH6jJIaIYFvMV2WRsyF6X0SXFn_ApoPkXJGmt2IHRDclww/s320/bread+1.jpg)
將所有材料 (水除外) 拌勻
Mix the ingredients except water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnL3xZiYIEuvsmQ1PVi5pjHfyjIt3GeMVsxljhnKcTTk6834ZTRBRriApSg1XaAuTZoAqc93XIFPUU0cEHIyUVB9kzDmzN6OZZkiA5gVH4QZRT33W5IU1I59lcvPu32T-qMiGU2g/s320/bread+2.jpg)
加水後拌勻,容器加蓋並保存於室溫 12 - 16 小時。
Add water to the mixture and mix well. Cover the container and leave it overnight around 12 - 16 hours at room temperature.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5faVMG2RPhcOLYfU-ADmj7Cyl0hxBB90_gtamTbtyTUm5hJxDILbAH2TKLRV5Y_C2h9ZL1gbm-FXvkbFI9zUTdj6Mp7-nCxAo-18OJ4drGo89gNuOtdWFDRt0DIJpWE4N-_Drbg/s320/bread+3.jpg)
三小時後,粉團發漲了。
After 3 hours, the dough has risen a lot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvl2Yhu7Hmf6Sj-WRjqlI08HCttwxptqWNFOMI1nd0zEzKsHgdC7mPYXfuZ_5gqidxDX3f2dBLsqyRHkYX6zAODhsaUSz9uhPcO9wSri4kRQidR9fcDpnEX0XjEoLVDMD8Fpbkfw/s320/bread+4.jpg)
過了一夜,粉團變成這個樣子。
After an overnight, the dough became like this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj_sLuhbw7_IFjYfiWC_yVgbXazWic2tPyHH8H3ZqYtBcqNiLk22CvAof47MAASCeJXD3Ce3tFyH7NV1GeAwM3zGAjma8mAV0gO3SxbSctj7nQwaikDXJ8y25wxR_QQFKOUQx0g/s320/bread+5.jpg)
在工作枱上灑上一層麵粉
Sprinkle a thin layer of flour on the work top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vM9dX9fnKfhyphenhyphenhQ6yn4YiT7VSiy72O3R16RTLn2ImmvIK6lC0bzgEcVlMoEnSbz5ENjf6SY9buXhvYIVd44DGNOz853FjJKR8XyVYwPO8gQMM3_hOsiGSdsh9xI3y5Pv5jMWrDg/s320/bread+6.jpg)
將粉團輕輕壓平,灑上少少麵粉。
Slightly press the dough flat, sprinkle a thin layer of flour on top of the dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMEkvswo_SUu2a2F1n68MGRbMGdY2vT4u-6hvVMxgl_qwGFPVoGuTAXD9TE06Uf38_c9xtC6Gl4XP6PBTqmAqPPr6iCtdMN1BN2x6j3JbYTtYHVxdZny7xz9nMU378qBCjH4gKA/s320/bread+7.jpg)
將粉團的四邊摺向中間位置
Fold the four sides to the middle of the dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9Q_WmV3uITLo7dhJaZKC2-DICpqAD6dKe-w2CpUHlMVhr35YLb9l3vuWuuQESacDcoykhCtcvCtCP_Vj1IEfBuC0uoIgvvqOHFN7wVdO2qLXjY3wYYuaJ1R0K2840cenjM7BTA/s320/bread+8.jpg)
將粉團放入容器並蓋上,讓粉團第二次發酵,需時大約一至兩小時,到時粉團會發漲兩倍。
Put the dough in the container and cover it up. Leave it aside for 1 to 2 hours to let it rise again. By then the dough will be double the size.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YAyR8qodg2SRD-PSuCXO8Wef7Wkad_SXHk_mR5tF42K_eYLF_q5Cl2t8Lq1aPfShMMbV6LisNfqDo6kEyLrAqPwBAHg5EPjA8wVCeoJ5JmXj46w2vPAyefAWRkLRoayS3Tvlmw/s320/bread+9.jpg)
由於家中沒有焗爐,於是我試用多士焗爐。
Since I don't have an over at home, I try to use a taster oven to bake.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWVEwQyUfWn17zqVUNfzvEid1YdU54HlkfbaTbFCzWump7e8a5sOIICUEUYUnmv4-pr_-THdVHWU1CWxV1rpt5D_504j9a2jA-51OtnqK61z_j7mU_9yJFfWDTUT0nkKVJQwLwA/s320/bread+12.jpg)
ooOOoooooOooops!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDqBmxdobv7hknsyHB0a643JzlVRCKrwEFd7tV362b5SEnkoFDbBgE6Ph8_wSiympHdaoXY1BgZvC3LuLIuhxszPW6cyKAl4YMm1miAid0hNu_JcMU8yFNhwrQxxkYJoFNdRxjw/s320/bread+13.jpg)
實驗結果,雖然焗燶了麵包,但仍然嚐到麵包是外脆內鬆軟的。今次的經驗,學到下次會 uncover 粉團先焗 6 - 8 分鐘,麵包成型轉色後,會 cover 麵包再焗 6 - 8 分鐘。
Even though the trial was a failure, but the bread was still crispy on the outside and soft inside. Next time I will adjust the baking time to uncover the dough for 6 - 8 minutes, when the bread becomes a little brown color, I will cover the bread and bake for another 6 - 8 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVWW2xacj8NTDndAhISfqCSG_D69OST8iKMXSM3NEIHNTRFEdJA7SuZZ2yelaKBAPsqCILkrx7-a6tM6I3uhAPzMOY7xJOeQaSajXidf7F6VOYKXsG3EDS6SABBJjnvHj6cWiCw/s320/bread+14.jpg)