免揉面包 No-Knead Bread

  morninglv
大家可能听说过Jim Lahey吧，他是纽约时报报道过的面包师，他的No-knead bread(免揉面包)是一款标准的懒人面包，号称四岁小童也可以做。方子简单到只有一种面粉、少许的盐和酵母，工具也只是一口能耐高温的带盖铸铁锅而已。最重要的是，面包是免揉的，却有工匠欧包(artisan bread)的质量。免揉面包有很多种变化，大家感兴趣的话到网上去搜会看到很多关于这种面包的讨论。我这个周末试的是最基本的方子，心急，发酵时间不够，孔洞结构不太理想(所以就不切剖面给大家看了)但这个结果对于我这个第一次烤面包的人来说，已经是足够让人满意的了。外面的皮是脆的，里面软软的，吃起来很有口感。我打算一次多做一些面团，发酵以后放冰箱保存，这样每天只花5分钟把面团取出来，再烤45分钟，就会有新鲜出炉的面包吃了~ 童鞋们快试试吧!

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

操作示范短片：http://www.youtube.com/watch?gl=HK&hl=zh-TW&v=13Ah9ES2yTU

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast （不要用active dry 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.