08/02/2024
我很喜歡歐洲鄉村麵包，表面可以塗抹上自己喜歡的果醬或是奶油，再配上熱咖啡，超級好吃。
我這種無油無糖免揉麵包做法，省去揉麵的力氣與時間，烤出來外酥脆，內柔軟，又不用擔心攝取過多的油脂。睡前把麵糰調配好放入冰箱冷藏。
隔天忙完事情後再取出，用影片中我示範的摺疊法，讓麵糰在室溫下再鬆弛2-3小時，就可以放進烤箱烘烤。
Artisan Bread: No knead, No sugar and No butter
中筋麵粉 (bread powder): 400g
乾酵母 （yeast): 3g
溫水（lukewarm water）： 300ml
鹽： 2 tsp
1. 少許麵粉+水+酵母先均勻混合好，再逐次加入麵粉.
2 加鹽 一起混合
3. 麵糰置於容器包裝好移至冰箱至少6個小時低溫發酵，再移出折疊麵糰,整型後後，蓋上棉布包好，室溫再鬆弛個2-3小時。
4. 鑄鐵鍋或不鏽鋼鍋連同鍋蓋先以攝氏250加熱30分鐘取出，
5. 麵團底部放上烘培紙後，把麵糰移入加熱後的鍋內。麵糰表面畫上十字避免烤的過程爆裂。
6. 攝氏 230度烤30分鐘後，拿掉蓋子， 繼續再以攝氏230 度烤15分鐘上色。
1. Mix a small amount of bread flour with water and yeast until evenly corporate, then gradually add more flour and mix well.
2. Add salt and mix together.
3. Place the dough in a container, cover it, and refrigerate for at least 6 hours for cold fermentation.
4. Take the dough from the fridge next day, fold the dough, shape it, cover it with a cotton cloth, and let it rest at room temperature for 2-3 hours.
5. Preheat a Dutch pot or stainless steel pot in the oven with its lid at 250 degrees Celsius for 30 minutes, then take it out of the oven.
6. Place parchment paper on the bottom of the dough and transfer it into the preheated pot. Score the surface of the dough with a cross to prevent it from bursting during baking.
7. Bake at 230 degrees Celsius for 30 minutes with the lid on, then remove the lid and continue baking at 230 degrees Celsius for 15 minutes to brown the crust.
#免揉麵包
#無油無糖 #麵包
#低溫發酵
