小玉自在坊

鑄鐵鍋真是萬能，WW提供了小玉一個New York Times 在2006年發表的一個 用鑄鐵鍋做免揉麵麵包的recipe，當時還造成非常大的迴響。做麵包不用揉麵團，真是懶人一大福音。雖然這星期六的員工旅遊，讓小玉累的全身肌肉痠痛，還是迫不及待的想用新買的LC 鍋做這神奇的免揉麵麵包。

材料超簡單:
3 杯中筋麵粉-->約15盎司(420g)
390g 水
1/4 茶匙快速發酵粉
1又1/4 茶匙鹽

觀看專家做法 by New York Times(請按這裡)

做法:
1. 在一個大碗將麵粉，酵母和鹽充分攪勻，加入水，攪拌至;麵團略帶毛毛粘粘的。用塑膠膜大盆包起來。讓麵團在溫暖的室溫(約22度)發酵至少12小時。

2. 麵團經過12小時發酵後,表面會點綴著泡沫(上圖)。
輕輕灑一些麵粉到桌面和麵團表面，輕輕把麵團按壓變扁，並且上下左右各往中間摺疊一次。用保鮮膜稍微蓋上，讓麵糰休息約15分鐘。

 
3. 沾一些麵粉在手上，輕輕地的將黏黏的麵糰撥到工作台上，輕輕將麵團做成球狀。準備毛巾與麵粉，麩皮或玉米粉，將麵粉灑在毛巾上，輕輕拍扁，上下左右往中心摺疊後，u皺摺那面朝下，用毛巾蓋上再放置2小時。
 
4. 麵糰發酵完成前將鑄鐵鍋放入烤箱預熱到攝氏230度約30分鐘，麵糰發酵完成應該會變大2倍，將毛巾裡的麵團翻面放入鍋中會看到皺皺的那面朝上，蓋上鍋蓋，用攝氏260度烤30分鐘後，拿掉鍋蓋再續烤10~15分就大功告成，等麵包冷卻就可以享受成果。(鍋蓋的柄如果是塑膠的，記得拆下來改用鋁箔紙塞住。
 
第一階段蓋著鍋蓋烤30分出來的模樣。

第二階段拿掉鍋蓋烤10分鐘後的成果。






不知這算不算是老麵，這麵包就跟老榮民做的山東手工饅頭一樣，有非常濃的麵香，麵包QQ的口感很好，沒有加任何香料卻有這般原生的香氣，姊夫和外甥都說非常好吃，小玉很喜歡這種麵包的香j味兒，毫無人工添加.可是不太確定到底做的對不對，第一個烤出來的麵包肯定是太硬(外皮)，第二個烤出來還ok，,總感覺應該可以更好就是,不知那一步出了狀況。

檢討:
1. 小玉的LC鍋是3.25QT( 3.2liter)的小鍋，跟影片中使用的 6~8QT的大鍋相比小的多，所以將麵團一分為二分兩次烤，可能是這個原故，導致第一個麵包烤出來的外皮非常非常的硬，於是老爺建議將烤麵包的時間縮短，第二個出爐時就感覺好多了，下次還是用原來的分量做比較好，好像做出來的麵包會比例較佳。

2. 對照於影片中12小時發酵的的麵團，小玉的麵團(18小時發酵)倒出來的感覺比較乾稠，感覺沒像影片中那麼稀那摩濕的感覺，可能水的分量沒算好。(說來話長)

3. 當天氣溫偏高，將近攝氏30度，不是所謂的22度室溫，不知是否影響發酵結果。

Dear WW: 過程中有那裡做的不對嗎?或者那一步可以再加強呀?

No Knead Bread 做法原文:(http://www.nytimes.com/2006/11/08/dining/081mrex.html)
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

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(華式). 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.