住在加拿大20年, 吃過的中西餐不勝枚數. 印象中, 有些義大利或希臘餐廳都會供應自家做的麵包當前菜. 那麵包皮脆, 裏面Q又軟有嚼勁, 有些時候還會有加些香草的味道...是我相當喜歡的種類.
剛好前一陣子在讀莊祖宜的書 "廚房裡的人類學家"...其中一篇提到傳統歐式麵包 (artisan bread)作者在搜尋資料的時候, 發現了紐約時報美食專欄介紹紐約著名麵包店Sullivan Street Bakery 的師傅Jim Lahey 所發明的免揉麵包....看的我心癢癢的. 心想哪一天一定要來試試看...這個週末, 就來試做啦....
我的實驗如下:
材料:
1) 3 cup All-purpose flour 中筋麵粉
2) 1/4 匙 instant yeast 快速酵母
3) 1 又 1/4 匙鹽
做法:
1) 將材料 1) -3)全部攪拌在一起
2) 加入 1 又 5/8 cup 的
冷水, 攪拌成麵糊. 用保鮮膜封住蓋緊. 讓麵糊在室溫下發酵至少12小時 (12-18小時). 室溫約70F....這時你會看到許多小氣泡.
3) 灑一些麵粉在棉質布上 (或者烤餅乾紙上), 把麵糊倒出. 輕輕拍打麵糊, 整形對折兩次 (上下左右個一次). 再輕輕覆蓋上保鮮膜 (不用蓋緊), 約15分鐘.
4) 再灑上一些麵粉, 做第二次整形. 整形對折兩次 (上下左右個一次), 收口朝下. 蓋上綿質布約兩小時.....此時麵團會變的較硬一點. *這段期間可以開始預熱烤箱跟鍋子 450F*
5) 食譜上是用鐵鑄鍋....而我用的鍋子是 IKEA 的 365+ 鍋 (用來煮義大利麵的不鏽鋼鍋)...我有看到也有人用康寧鍋...重點是只要底厚, 有鍋蓋, 沒有塑膠成份的鍋子應該都可以試試....要不然只為了實驗做麵包就買一只不菲的鐵鑄鍋....有點太浪費錢了.
6) 把麵團"丟入"鍋內 (食譜上是這麼說的, 哈)...收口朝上. 蓋回鍋蓋. 450F 烤約30分鐘.
7) 打開鍋蓋, 再烤15 - 30 分鐘, 直到麵包表面金黃色為止.
切開麵包, 外皮酥脆, 裏面柔軟濕潤, 有許多小氣孔...是典型的歐式田園麵包. 吃起來Q又軟有嚼勁....大成功!! 實在是太感動了. 終於自己做出喜歡的麵包.
以下食譜是節錄莊祖宜的書 "廚房裡的人類學家":
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
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 1½-pound loaf.
