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
將所有材料 (水除外) 拌勻
Mix the ingredients except water.
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.
三小時後，粉團發漲了。
After 3 hours, the dough has risen a lot.
過了一夜，粉團變成這個樣子。
After an overnight, the dough became like this.
在工作枱上灑上一層麵粉
Sprinkle a thin layer of flour on the work top.
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.
將粉團的四邊摺向中間位置
Fold the four sides to the middle of the dough.
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.
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.
ooOOoooooOooops!
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.
