在 YouTube search 到免搓的造包方法 :
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
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將所有材料 (水除外) 拌勻
Mix the ingredients except water.
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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.
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三小時後，粉團發漲了。
After 3 hours, the dough has risen a lot.
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過了一夜，粉團變成這個樣子。
After an overnight, the dough became like this.
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在工作枱上灑上一層麵粉
Sprinkle a thin layer of flour on the work top.
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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.
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將粉團的四邊摺向中間位置
Fold the four sides to the middle of the dough.
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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.
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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.
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ooOOoooooOooops!
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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.
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感謝 roboman 提供以上資料
roboman的網誌: http://lifeatsnapshot.blogspot.hk/
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beauty
