这个方子比较适合冬天和春天室温不是很高的时候制作做，夏天温度比较高的话可以根据发酵体积适当减少发酵时间。#免揉面包 #面包
配方：
高筋面粉300g
盐6g
水210g
干酵母1.5g
橄榄油24g
步骤：
1 酵母加入水中化开
2 面粉中加入盐，再加入酵母水混合均匀
3 加入橄榄油混合均匀（也可以一开始就加入面粉中混合）
4室温发酵一晚到体积2～3倍大
5 将发酵的面团整形成和容器差不多大小的形状
6 最终发酵：28度90分钟，体积2倍大
7 烘烤：200度25～30分钟
formula:
high-gluten flour 300g
Salt 6g
water 210g
dry yeast 1.5g
olive oil 24g
step:
1 Yeast dissolved in water
2 Add salt to the flour, then add yeast water and mix well
3 Add olive oil and mix well (you can also add it to the flour and mix it at the beginning)
4 Ferment overnight at room temperature until the volume is 2 to 3 times larger
5 Shape the fermented dough into a shape about the size of the container
6 Final fermentation: 90 minutes at 28 degrees, double the volume
7 Baking: 25-30 minutes at 200 degrees
20 фев 2023
