關於 no knead dough method ，我們在網路上蒐集到這些相關的討論、資訊與評價

100%野生酵母免揉佛卡夏麵包~~麵團篇

Olive, Rosemary and Sea Salt Focaccia Prepare the dough!

發酵，其實從酵種接觸到麵團材料之後就已經開始了。

製作麵包的學問理論化後，為了讓製作者更了解流程，才分成所謂基礎發酵、中間發酵或是最後發酵。但其實發酵是一條單行道，一去而不復返，也沒有分階段。

建立麵團筋性是「免揉法」最重要的目標，所以像水合、拉折、拍打等等都是為了建立筋性。

其中 #Lamination 法是目前許多酸種烘焙家喜歡使用的方法，我在書中稱為 #層壓貼合法，詳細內容在書中的p.210（#野生酵母研究室）。

這個方法的目的主要有兩個，一個是 #建立筋性，一個是 #貼合材料。這個方法最早使用在像法國酥皮點心麵包上，後來引用到了免揉麵包上，它可以提升麵團整體的延展性和強健的筋膜，有利於包覆空氣和促進烘焙彈性等。

這次因為麵團較大，我做了兩次的貼合，加上前後兩次的拉折以建立筋性。

接下來就是讓麵團發酵至兩倍大，然後成形烘焙。

In this video, I used lamination and stretch&fold to build the dough's gluten. Just like autolyse, stretch and fold, lamination is also a method of gluten development. Normally, it only requires a lamination, plus two or three more rounds of SF, but I did the lamination twice cause the dough was too big to handle by hand. and I found the result was great. The gluten was built quite well.

I will let the dough keep proofing until it becomes double in size.

autolyse
２ hours
stretch fold#1
1 hour
lamination#1
1 hour
lamination#2
40min
stretch fold#2
first proof
overnight @3 fridge
8 hours

The sharing will be continued. See you tomorrow.

#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
＃捏ねないパン
＃野生酵母
＃自家製酵母

100%野生酵母免揉佛卡夏麵包~~麵團篇

Olive, Rosemary and Sea Salt Focaccia Prepare the dough!

發酵，其實從酵種接觸到麵團材料之後就已經開始了。

製作麵包的學問理論化後，為了讓製作者更了解流程，才分成所謂基礎發酵、中間發酵或是最後發酵。但其實發酵是一條單行道，一去而不復返，也沒有分階段。

建立麵團筋性是「免揉法」最重要的目標，所以像水合、拉折、拍打等等都是為了建立筋性。

其中 #Lamination 法是目前許多酸種烘焙家喜歡使用的方法，我在書中稱為 #層壓貼合法，詳細內容在書中的p.210（#野生酵母研究室）。

這個方法的目的主要有兩個，一個是 #建立筋性，一個是 #貼合材料。這個方法最早使用在像法國酥皮點心麵包上，後來引用到了免揉麵包上，它可以提升麵團整體的延展性和強健的筋膜，有利於包覆空氣和促進烘焙彈性等。

這次因為麵團較大，我做了兩次的貼合，加上前後兩次的拉折以建立筋性。

接下來就是讓麵團發酵至兩倍大，然後成形烘焙。

In this video, I used lamination and stretch&fold to build the dough's gluten. Just like autolyse, stretch and fold, lamination is also a method of gluten development. Normally, it only requires a lamination, plus two or three more rounds of SF, but I did the lamination twice cause the dough was too big to handle by hand. and I found the result was great. The gluten was built quite well.

I will let the dough keep proofing until it becomes double in size.

autolyse
２ hours
stretch fold#1
1 hour
lamination#1
1 hour
lamination#2
40min
stretch fold#2
first proof
overnight @3 fridge
8 hours

The sharing will be continued. See you tomorrow.

#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
＃捏ねないパン
＃野生酵母
＃自家製酵母

免揉啤酒麵包

When we think of youtiao, we think of going to the hawker centres early on a Sunday morning and eating breakfast with our families. This recipe brings back bites of nostalgia!

Whether you like your youtiao with porridge, tau huay or coffee, there’s no denying this extra airy and fluffy snack is a Singaporean’s all time favourite.

Recipe at: http://themeatmen.sg/handmade-youtiao-油条/

Comment below your favourite youtiao combination :)

#meatmen #youtiao #singaporeanculture #breakfast #china

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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.

P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.

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Get cooking with us:
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Timestamps:
0:00 The only youtiao recipe you'll need!
0:25 Prepare flour mixture
0:36 Make milk mixture
0:49 Combine flour and milk mixtures
1:02 Mix until dough forms, continue kneading
1:11 Cover and let dough rest
1:28 Knead until smooth dough forms
1:52 SECRET TO YUMMY YOUTIAOS
2:22 Youtiao shaping method
2:56 Deep fry youtiaos
3:11 Let cool and serve!

This method is so much fun to bake!
Enjoy;)

There's a no music version of this video.
https://youtu.be/DxlyM6tzB_Q

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Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Blog : http://www.peacefulcuisine.com

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Ingredients:

100g adzuki beans
80g sweetener (I used cane sugar)

250g whole bread flour
250g bread flour
300 - 350 warm water (please adjust)
5g dried yeast
20g oil
20g sweetener(I used cane sugar)
3/4 tsp salt
1 tbsp matcha powder

Instructions:

1. boil adzuki beans, throw the boiling water away as soon as it brings to a boil. add cold water then keep simmering until soft.
2. Add sweetener and keep simmering until water is almost gone.
3. blend all the ingredients for the dough except for matcha.
4. divide the dough into 2 equal pieces, add matcha to one of the dough. knead well.
5. wait until it doubles in size.
6. divide both of the dough in to 2 equal pieces(now you have 2 white dough and 2 green dough.) and roll out.
7. spread adzuki bean paste on one of the dough, then put the other color dough. repeat.
8. cut the dough into 6 - 8 pieces and slash two lines, then braid the dough.
9. wait until it doubles in size.
10. bake at 350F/180C for 20 minutes.

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材料：

小豆　100g
きび砂糖　80g

全粒強力粉　250g
強力粉　250g
ぬるま湯　300 - 350g（調整してください）
ドライイースト　5g
オイル　20g
きび砂糖　20g
塩　小さじ3/4
抹茶　大さじ1

作り方：

1.小豆を茹でます。沸騰したらお湯を捨て（なくてもいいけど）、差し水（びっくり水）をします。柔かくなってきたらきび砂糖を加えて、水分がなくなってくるまで煮詰めます。
2.抹茶以外のパン生地の材料を混ぜ、二等分します。片方に抹茶パウダーを加え、両方の生地をよく捏ね一次発酵させます。
3.パン生地を伸ばしたら、白・小豆・緑・白・小豆・緑の順に重ね、6 - 8等分します。
4.切れ込みを２本入れ、三つ編みにして二次発酵させます。
5.180℃のオーブンで20分ほど焼いたら出来上がりです。

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I often order organic foods from iHerb.

Check out their HP below.
http://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

-----------------------------------------------------------------------

Equipments & etc:

Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Mic：RODE video mic pro
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : Apple Final Cut Pro X
Music : Jiving With Johnny / John Dankworth (http://www.audionetwork.com/browse/m/track/jiving-with-johnny_6579)
GI Jump / David Tobin, Jeff Meegan, Charley Harrison (http://www.audionetwork.com/browse/m/track/gi-jump_77036)

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This method is so much fun to bake!
Enjoy;)

This video is a no music version of original Matcha & Adzuki Twisted Bread video below.
https://youtu.be/g96jM374ffA

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Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Blog : http://www.peacefulcuisine.com

-----------------------------------------------------------------------

Ingredients:

100g adzuki beans
80g sweetener (I used cane sugar)

250g whole bread flour
250g bread flour
300 - 350 warm water (please adjust)
5g dried yeast
20g oil
20g sweetener(I used cane sugar)
3/4 tsp salt
1 tbsp matcha powder

Instructions:

1. boil adzuki beans, throw the boiling water away as soon as it brings to a boil. add cold water then keep simmering until soft.
2. Add sweetener and keep simmering until water is almost gone.
3. blend all the ingredients for the dough except for matcha.
4. divide the dough into 2 equal pieces, add matcha to one of the dough. knead well.
5. wait until it doubles in size.
6. divide both of the dough in to 2 equal pieces(now you have 2 white dough and 2 green dough.) and roll out.
7. spread adzuki bean paste on one of the dough, then put the other color dough. repeat.
8. cut the dough into 6 - 8 pieces and slash two lines, then braid the dough.
9. wait until it doubles in size.
10. bake at 350F/180C for 20 minutes.

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材料：

小豆　100g
きび砂糖　80g

全粒強力粉　250g
強力粉　250g
ぬるま湯　300 - 350g（調整してください）
ドライイースト　5g
オイル　20g
きび砂糖　20g
塩　小さじ3/4
抹茶　大さじ1

作り方：

1.小豆を茹でます。沸騰したらお湯を捨て（なくてもいいけど）、差し水（びっくり水）をします。柔かくなってきたらきび砂糖を加えて、水分がなくなってくるまで煮詰めます。
2.抹茶以外のパン生地の材料を混ぜ、二等分します。片方に抹茶パウダーを加え、両方の生地をよく捏ね一次発酵させます。
3.パン生地を伸ばしたら、白・小豆・緑・白・小豆・緑の順に重ね、6 - 8等分します。
4.切れ込みを２本入れ、三つ編みにして二次発酵させます。
5.180℃のオーブンで20分ほど焼いたら出来上がりです。

-----------------------------------------------------------------------

I often order organic foods from iHerb.

Check out their HP below.
http://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

-----------------------------------------------------------------------

Equipments & etc:

Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Mic：RODE video mic pro
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : Apple Final Cut Pro X

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