最近鬱卒感又回來了，為了轉移實驗上不順的注意力，我找到了紓解心頭鬱悶之感的新方法，就是玩麵團。本來因為生性懶惰，並不會想玩這種需要揉麵團的麻煩事，不過因為太鬱悶了，開始滷起豬腳這種被我歸類於可接受的麻煩等級之外，網上閒晃之餘被我發現了竟然有免揉麵包這種東西，便熊熊被激起了試驗之心，最重要的是，我只要有麵粉和酵母粉就好了，什麼烘培器材例如打蛋器之類的都不用(本人沒有打蛋器、擀麵棒和量杯量匙這些烘培需要的基本東西)，如果要的話我應該再鬱悶也不會做了吧。
以下是找到的幾個食譜，沒想到除了免揉的歐式麵包外，還有免揉的軟麵包，整個就玩上癮了阿~
@ No-Knead Bread Recipe
Original Recipe: 原始歐式免揉麵包食譜
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 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.
Yield: One 1 1/2-pound loaf.
[試做筆記]
1. 拌的時候用擀麵棍或湯匙拌就好了，不需要用到手。
2. 第一次發酵完後，把麵團倒在烘培紙上整形做第二次發酵時，烘培紙上要撒夠面積的麵粉，不然麵團很黏會到處黏，手上記得也要先灑點麵粉再去碰麵團。
3. 聽說把水減到 1 1/3 杯會比較不黏。
4. 整完形後直接把麵團連同烘培紙放到鍋中烤，蓋上蓋子烤不需要中間灑水，灑水會讓烘培紙黏在麵包上。
5. 以上都是為了避免不小心揉過度，造成氣孔變小，烤出來就不像法國麵包了。
6. 第一次做失敗除了可能是不小心揉太多，另外可能就是我用的麵粉是 unbleached 和 whole wheat 混合的，whole wheat 的比重可能太重了(50%?)，所以後來又買了一包 unbleached 的和全麥的混合試做軟式麵包。
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@ 五分鐘歐式麵包食譜
廚房裡的人類學家：五分鐘歐式麵包
Jeff Hertzberg & Zoe Francois 改良過之後的食譜，來自 "Artisan Bread in Five Minutes a Day" 這本書。
Master dough: master recipe for white-flour dough or whole grain master recipe
3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel.
Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge for two weeks. Tear off chunks, shape, rest, and bake as needed.
3 杯溫水(稍微高過體溫即可)
1 1/2 大匙 乾酵母
1 1/2 大匙 鹽
6 1/2 杯中筋麵粉(如果用全麥粉，只能用中筋：全麥 = 5:1 的份量。因為全麥粉的筋度不夠，用多了會發不起來)
全部混合後在室溫發酵兩個小時，之後放冷藏三個小時即可使用，可存放於冷藏兩個禮拜，要吃的時候就挖一團(你想要的分量)出來烤。挖出麵團後稍微整形，然後在室溫下發酵一個小時就可以丟進烤箱烤，第二次發酵和烘烤的方法跟上面原始食譜作法一樣。
(PS. 這個食譜還沒試過。)
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@ 軟式免揉麵包食譜
廚房裡的人類學家：五分鐘軟式麵包
原食譜來自"Artisan Bread in Five Minutes a Day" 這本書。
