Nov092011 No Knead Bread    

民以食為天, 第一篇放在這裡的文章就是免揉麵包食譜, 成品像artisan bread, 烤麵包時, 從烤箱飄散出的香味, 喔... 就是幸福的味道

Nov082011 no knead bread dough  

這樣簡單的步驟是我的福音, 尤其是在繁忙的ski season還能享受homemade bread的美味, 感動

已經試作了三次, 我用的份量是

2 cups of whole grain all-purpose flour and 1 cup of whole wheat bread flour  --- 440 cals/cup x 3 cups = 1320 cals

1 teaspoon of yeast 

1 teaspoon of salt

2 cups of water

也許是位處6600feet高海拔以及使用全麥麵粉, 導致麵粉吸水量略高於一般白麵粉

把所有材料在鋼盆中攪拌成團, 蓋上保鮮膜, 置於室溫下18小時, 見表面呈現發泡狀, 麵糰即發酵完成

取些手粉, 整理麵糰, 棉布上灑些麵粉和cornmeal, 放上麵糰, 再灑些麵粉和cornmeal, 棉布覆蓋麵糰, 最後發酵2小時

在最後發酵完成前30分鐘, 放鑄鐵鍋(cast iron pan with lid)入烤箱, 預熱450度F

欲進行烘烤時, 輕輕拉起棉布, 將麵糰滾入超高溫的鑄鐵鍋中, 蓋上蓋子, 烤30分鐘, 拿掉蓋子續烤15分鐘

濃濃麥香的麵包就可以出爐了, 要小心高溫, 燙傷的話就美中不足了 

Nov092011 No Knead Bread in the cast iron pan  Nov102011 No Knead Bread  

我今天(Nov122011)又烤了一顆artisan bread帶去朋友家當伴手禮, 應該是我烘焙史上最成功的一顆了, 他們家的雙胞胎女兒一片接一片吃, 直誇好香, 小孩子真是直接又真性情的一群人, 沒興趣的話, 只會很客氣地說謝謝, 對了她們的胃口, 先吃再說啦! 有烤箱卻不想揉麵糰但是又好想自己做麵包, 這個食譜真是太好用了, 鄭重推薦Jim Lahey, 真的就像他一樣, 喇一喇就好了, 怎麼那樣簡單啊!

Nov122011 No Knead Bread - dough  

光是看到麵糰發酵成這個樣子, 就好感動呀! 蓬蓬的, 就像捧著雲在手上呢

有機會到紐約, 一定要去這家麵包店瞧瞧

www.sullivanstreetbakery.com
Batali. Silverton. Vetri. White.Mamma mia! This year our Gala Dinner and Auction will celebrate the unique contributions of American

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

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant 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.

 

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