免揉鹽麴麵包 No-Knead Shio Koji Bread

It is said that shio koji is rather healthy, good for digestive system and skin. It's less salty than salt, but will bring a more complex flavor, a "umami" taste. To me, it's kind of like miso.

Shio koji can be used in almost any food in place of salt. It can be used to marinate, too.

鹽麴有益消化道健康、養顏美容，鹹度比鹽低，但能為食物增添層次豐富的味道、一種甘醇味。我覺得有點像是味噌的甘味。

鹽麴幾乎可用在任何料理中取代鹽，也可以用來醃製食材。

No-Knead Shio Koji Bread

Ingredients:

• all-purpose flour 230 g
• active dry yeast 3 g
• warm water 160 g 
• shio koji 23 g

(Next time I'll try using water 165 g, shio koji 10 g.)

Directions:

1. Mix everything together and until smooth.
2. Cover and let it rise at room temperature for 2 hours.
3. Put it into the fridge for up to 7 days.
4. Before baking, take out the dough and fold it for a few times to form a ball. Leave the dough on a baking sheet lined with parchment paper, loosely cover with plastic wrap. Let it proof for 45-60 minutes.
5. Preheat the oven at 400F/200C. Dust and slash. Bake for 23-25 minutes.

免揉鹽麴麵包

材料：

• 中筋麵粉 230 克
• 乾酵母 3 克
• 溫水 160 克
• 鹽麴 23 克

（下次我會試試溫水 165 克、鹽麴 10 克。）

做法：

1. 所有材料混合，攪拌至均勻。
2. 加蓋，室溫發酵 2小時。
3. 放入冷藏，7天內用掉。
4. 烘烤之前，將麵團取出，迅速但輕柔的整成圓球形，放在鋪了烘焙紙的烤盤上，以保鮮膜覆蓋，二次發酵 45-60分鐘。
5. 烤箱預熱 400F/200C。麵團撒粉、劃線，烘烤 23-25分鐘。

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