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前些日子做了两款免揉脆皮面包，都是用铸铁锅做的，好多朋友问没有铸铁锅怎么办？好了，今天我就为大家示范没有铸铁锅烤免揉脆皮面包的方法。我今天用的仍然是隔夜冷藏长时间发酵方法，因为家人更喜欢这款，视频将展示给你发酵过程的每个阶段状态，方便你检查面团发酵情况。如果你喜欢快速发酵的，就参考我的“最快速免揉脆皮面包 准备只需5分钟 无油无糖无添加”的前半部分，只是二发和烘烤阶段按这个新视频就可以了。
配方：
面粉 500 克
酵母粉 1/2 tsp（1.5克）
盐 1.5 tsp（8克）
水 400-420 毫升
核桃仁 100 克
蔓越莓或葡萄干 60 克（也可以不放）
ingredients：
flour 500 G
yeast 1/2 tsp
salt 1.5 tsp
water 400-420 ml
walnuts 100 G
cranberry 60 G
instructions:( Sung Pik Wan wrote this for the benefit of my fans who wanted to try. thank you
Sung Pik Wan!)
》Mix all dry ingredients then add water (400 ml for a start) until all flour mixed
》Cover & rest for 2-3 hrs
》Cover & place in fridge overnight for abt 12 hrs
》Take out of fridge & let it return to room temperture, let it rise until 2x, abt 2-3 hrs
》Remove from bowl, fold a few times to release air, roll into a ball and place onto a parchment paper. Sprinkle some flour on top. Rest until it rise to 1.5x, abt 1-2 hrs
》Heat dutch oven on high temp
》Score the bread, place bread into dutch oven & put into oven on 230c or max temp for 30 min
》Take out dutch oven, open lid and bake for another 15 min.
#jin的美食#免揉面包#nokneadbread
点击订阅并查看更多简单健康美食：
/ @jin0601
26 мар 2020
