The original recipe is from Cecillia. Simply by mixing all the ingredients and letting the dough rise for a prolonged time, the bread can be scrumptious. Yep, it's not truly a no-knead bread. But believe me it is simple enough.
And after making this bread, I made another loaf of my walnut raisin bread using this light-kneading method with higher temperature and shortened the baking time and resulted in a softer, nice bread. I have to admit I baked this bread for too long before. (So I revised my recipe direction.)
原始的食譜概念是來自 Cecillia優雅過生活,將所有材料混合之後長時間發酵,就能做出好吃的麵包。這麵包嚴格來說並不是免揉的,但也真夠簡單了。
在這顆麵包之後,我用同樣的簡單揉方式再做了一個葡萄乾核桃麵包,提高烤溫、縮短時間,烤出來的麵包更軟更好吃。看來之前都烤太久了!(食譜做法也已經更新。)
Trail Mix Bread
Ingredients:
- bread flour 250 g
- active dry yeast 4-5 g
- sugar 15 g
- salt 3 g
- warm water 160 g
- olive oil 13 g
- trail mix 60 g
Directions:
- Mix all the dry ingredients but trail mix well. Add water and oil, mix until well combined.
- Knead for 2-3 minutes or until no lumps. Fold in trail mix. Cover loosely and let it rise for 1 hour in room temperature.
- Put the dough into the fridge for 5-6 hours.
- Let the dough sit at room temperature for 1 hour. Scrape the dough out, punch down and shape.
- Put the dough on a baking sheet lined with parchment paper and cover it loosely with damp cloth. Let it rise for 50-60 minutes in room temperature.
- Preheat the oven at 400F. Lightly dust and slash the dough. Bake for 23 minutes.
綜合堅果與果乾麵包
材料:
- 高筋麵粉 250 克
- 乾酵母 4-5 克
- 砂糖 15 克
- 鹽 3 克
- 溫水 160 克
- 橄欖油 13 克
- 綜合堅果、果乾 共 60 克
做法:
- 將堅果和果乾之外的乾性材料混合,加入溫水和橄欖油,攪拌均勻。
- 用手揉 2-3 分鐘直到沒有粉塊,揉入堅果和果乾。輕輕蓋上蓋子(或擰乾的濕布、或保鮮膜),室溫發酵 1小時。
- 將麵團放入冷藏 5-6 小時。
- 將麵團放在室溫回溫 1小時,將麵團刮出到桌面,輕壓排出大氣泡、整形成圓球。
- 麵團放到鋪了烘焙紙的烤盤,以濕布輕輕覆蓋,室溫下二次發酵 50-60分鐘。
- 烤箱預熱 400F/205C。麵團表面輕輕篩上一層薄麵粉、以利刃劃線,送入烤箱烘烤 23分鐘。
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