免揉麵團的麵包 - No Knead Bread－Maggie的居家生活

去年初好友 SANDY 就傳給我這個免揉麵包的影片
做法真的非常簡單，只要麵粉，少許酵母，鹽和水即可做出外酥內軟的麵包
特別需要的就是長時間發酵以及使用鑄鐵鍋Le creuse去烤
沒有Le creuse 也可以用康寧鍋代替，只要有蓋，耐熱，可以烤箱應該都OK
我也曾經試著做一次，不過當時還不及照相就被吃完拉
(這次裡用我新買的ASUS P320 來試拍，效果還不錯)
我個人覺得這種麵包要趁熱吃才好吃，(沾油醋很棒)
如果兩天之內吃不完，建議切片冷凍，
要吃的時候再使用烤箱加熱，塗上一些大蒜奶油，滋味也很棒

話說回來，最近從台灣回來之後，人就變的越來越懶惰
回來已經一周，每天就是在家裡混，除了做三餐的義務
也很懶的試新食譜 (因為再台灣實在是太幸福了，回來這裡落差太大)
所以又把這個懶人食譜拿出來

材料和做法如下，原文轉摘自 The New York Times - No Knead Bread
我真的很懶，連翻譯都免拉，對了食譜的溫度都是華式，不要弄錯喔
如果覺得食譜很難懂，請看下面的影片

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. 3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface