[Nashi Grocery 玖月烘焙食譜] 免揉麵包吐司 No Knead Toast Bread

免揉吐司 No Knead Bread Toast

-有教學影片及食譜-

-Please scroll down for English version-

室溫牛奶 290g

糖 8g

速發乾酵母 3g

無鹽牛油 50g

高筋麵粉 340g

鹽 4g

1. 高筋麵粉與鹽混合，備用

2. 室溫牛奶與糖混合

3. 放入速發乾酵母輕拌，等待5分鐘

4. 將融化的牛油加入酵母牛奶輕拌

5. 將酵母牛奶倒入麵粉中，用膠刮拌成麵糰

6. 蓋上保鮮紙，先放室溫約30分鐘，再放雪櫃低溫發酵12小時 (發酵成原本麵糰的一倍)

7. 完成第一次發酵後，在雪櫃取出發酵好麵糰放室溫回溫20-30分鐘

8. 撒少許麵粉在桌面，把發酵好麵糰倒出，用排氣擀麵棒按壓，把麵糰搓圓並平分成三等份

9. 把三份麵糰分別搓圓並放在盤上，蓋上保鮮紙及一塊濕布，讓麵糰休息15分鐘

10. 逐個麵糰取出進行按壓排氣，用排氣擀麵棒把麵糰搓成長方形，將麵糰左側和右側向中間摺疊，再用排氣擀麵棒把麵糰搓成長條

11. 由下而上將麵糰覆成卷狀，輕輕按壓收口位置至黏合

12. 把捲好的麵糰放進麵包模具中 (本片模具尺寸為19cm (L) x 10cm (W) x 11cm (H)不粘吐司模)

13. 在焗爐中放一盤熱水，把麵糰放進焗爐中層後關上焗爐門進行約1小時第二次發酵，麵糰膨脹至2-2.5倍大

14. 放入預熱焗爐中下層以190度焗25-30分鐘 (如麵包頂已足夠上色，可放鍚紙在麵包面)

15. 麵包出爐，放在冷卻架放涼後可享用

Milk (In Room Temperature) 290g

Sugar 8g

Instant Yeast 3g

Unsalted Butter 50g

Bread Flour 340g

Salt 4g

1. Mix bread flour and salt, set aside

2. Mix milk (in room temperature) and sugar

3. Add instant yeast, set aside for 5 mins

4. Add melted butter into milk

5. Pour the milk mixture into the flour and mix until well-combined

6. Cover the dough with cling wrap, rest for 30 mins under room temperature, then put it into the refrigerator for cold fermentation (About 12 hrs or until the dough double in size)

7. After the first fermentation, take out the fermented dough from the refrigerator and put it back to room temperature for 20-30 mins

8. Sprinkle a little flour onto the table, take out the fermented dough and press it with with a non-stick degassing rolling pin to degas the dough, then shape the dough to a ball and divide it into three equal parts

9. Shape the three doughs to balls separately and place them on a tray, cover with cling wrap and a wet towel, rest for 15 mins

10. Degas the dough with a non-stick degassing rolling pin. Flatten the dough into a rectangular shape, fold the left and right sides of the dough to the middle and then use the rolling pin to roll it into a long strip

11. Shape the dough by rolling it to form a loaf shape, pinch the seam closed with your fingers gently

12. Put the dough into the pan [19cm (L) x 10cm (W) x 11cm (H) non-stick pan]

13. Put the dough pan in the middle of the oven. Place a pan of hot water at the bottom of the oven and close the door for the second fermentation (About 1 hour). The dough is ready when it rises to 2-2.5 times in size

14. Preheated the oven at 190°C and bake for 25-30 mins (If the top of the bread is colored enough, cover with aluminum foil)

15. Cool down the bread loaf on the cooling rack. Done!

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