做麵包是個比較複雜的過程，錙銖必較的用料，還有按部就班的步驟，很多人連方子都沒有耐心看完，就放棄了。
Yeasted bread has never been easier. It's a complicated process. Abundant various ingredients and the prescribed order are the obstacles to most beginners. They usually had a quick glance at the recipes, then gave up.
最近我嘗試了一個零基礎也能做的工匠麵包，也鄉村麵包。材料少，步驟簡單，口味更是不錯。對於幾年來只吃日式麵包的我來講，給了我的味蕾一種全新的體驗，無油無奶低糖，只有純粹的麥香。
Recently I tried a no knead recipe of Artisan Bread, or called Country Bread, which is friendly to beginners. Less ingredients and steps, but it tastes really good. To me who has been eaten Japanese Bread all the time, my taste bud got a new experience. There's no oil or butter, no milk or cream, just a little bit honey inside. What's full of the bread is wheat aroma.鑄鐵鍋也因為烤制過程中被使用到而開始大賣。The Dutch Oven became a hot product is for this reason that it was used during the baking process of this No Knead bread.
免揉麵包的概念，起源於幾年前紐約的麵包店主Jim Lahey，鑄鐵鍋也因為烤制過程中被使用到而開始大賣。他最初的免揉配方，也被大家按自己的喜好作了很多變化和延伸。
我試的這個方子裡，就多加了蜂蜜，無花果乾(原方用了蔓越莓幹)和核桃碎。這是一款外脆內軟，有著豐富嚼勁的自製麵包，大量難以抗拒的堅果與無花果，讓每一口都意猶未盡。
The concept of No Knead Bread is shared by Jim Lahey, a bakery owner in New York several years ago. The Dutch Oven became a hot product is for this reason that it was used during the baking process of this No Knead bread. The original recipe from Jim Lahey has been modified by people all over the world according to their different preferences. The recipe I used has added extra honey,dried figs (or replaced by cranberries) and walnuts. It's an unbelievably and awesomely delicious homemade bread with a major crust, a soft and chewy texture, and plenty of irresistible nuts and dried fruits to keep each piece interesting and unique.
好吃的自製麵包，外脆內軟，有嚼勁 delicious homemade bread with a major crust, a soft and chewy texture
下面我們先來了解下這個簡單到不可思議的方子。
Let's get started to learn this unbelievably simple recipe.
材料:
1.普通麵粉 390克+手粉2湯勺
2.粗海鹽 12克(一般食用鹽缺乏風味，但也可以用)
3.酵母 1.5克
4.碎堅果 95克(我一般喜歡用核桃碎或者山核桃)
5.無花果乾 105克(或者蔓越莓幹)
6.蜂蜜 30g
7.溫水(35℃) 360克
Ingredients:
1. all-purpose flour 390g+2tablespoons
plus more for hands
2.coarse sea salt 12g (I find the flavor lacking using regular table salt, but it's no problem with it.)
3.instant yeast 1.5g
4.chopped nuts 95g (I prefer to use walnuts or pecans)
5.dried figs 105g ( or use dried cranberries)
6.honey 30g
7.warm water 360g (about 35°C)
材料合照 Picture of the ingredients
操作步驟:
Instructions:
1.把前6種材料混合在一起，加入溫水攪拌。麵團會很黏，不要迫不及待去加麵粉，你就是需要它黏黏的。儘可能輕輕地把麵團圓整。緊實地蓋上保鮮膜活著鋁箔紙。放在常溫的操作臺上(事實上任何室溫的地方都可以)發酵12-18小時。麵團會變成兩倍大，底部黏黏的，表面覆蓋著氣泡。
1.Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
攪拌均勻 Stir evenly
讓它變圓整 Shape it into a ball
靜置發酵12-18小時 Rise for 12-18 hours
發酵至兩倍大，黏盆，表面都是氣泡。double in size, stick to the sides of the bowl, and be covered in air bubbles.
2.把麵團轉移到撒了乾粉的操作臺上，手上抹一些乾粉，儘可能把麵團弄圓整，儘量就好不一定要很圓。再把整理好的麵團轉移到一張夠大的烘焙紙上。
2.Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect! Transfer dough to a large piece of parchment paper.
麵團很黏是正常的 sticky like this is okay
記得操作臺上和手上提前抹乾粉Remember to flour counter surface and hand
儘可能讓麵團呈球狀 Shape the dough into a ball as best as you can
3.用一把鋒利小刀，輕鬆在表面割一個十字。繼續蓋上保鮮膜，靜置30分鐘。
3.Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
輕輕在麵團表面劃一個十字 gently score an X into the top.
4.再次靜置麵團30分鐘的同時，預熱烤箱到 475°F (246°C)。放入鑄鐵鍋，蓋子也一起預熱，或者用其他的鐵鍋也可以。加熱30分鐘，確保在麵團放入前鍋子已經足夠燙。30分鐘後，小心地取出已經加熱的鍋子，連同烘焙紙將麵團轉移進鍋內，蓋上蓋子，放入烤箱。
4.During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.
小心地把麵團連同烘焙紙一起轉入鑄鐵鍋 carefully place the dough inside by lifting it up with the parchment paper
帶蓋烤25分鐘 Bake for 25 minutes with the lid on
5.帶蓋烤25分鐘，小心地移除蓋子，繼續烤8-10分鐘直到麵包表面呈焦黃。取出鑄鐵鍋，移出麵包，掰開或切開食用前，先在操作臺上放涼30分鐘。
5.Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
烤了25分鐘後，移開蓋子，繼續烤。Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown.
烤完呈棕黃色 Golden brown surface
這一隻我割了一個很大的十字 This one I scored a big X.
6.吃剩的麵包，在室溫下可密封保存一星期。
6.Cover and store leftover bread at room temperature for 1 week.
內部組織 texture
滿滿的堅果與乾果 full of nuts and dried fruits
表皮很脆，內部很軟 crispy crust and soft taste inside
下午茶時間 tea time
備忘錄：
1.這個麵包內部柔軟正是因為水量大，所以覺得太黏的時候，千萬不要氣餒。
2.帶蓋烤制，讓蒸汽在鍋子內部形成，才能形成漂亮表面。蓋子是成功的關鍵之一。
3.此方來自於網上，博主的名字好像是Sally。我只是實踐了幾次，然後搬來這裡。
Notes:
1. Soft inside owes a good deal to a large amount of water. Don't be discouraged when you feel it is so sticky.
2.Baking the bread with the lid on traps steam inside the pot, creating that perfect crust. A lid is KEY to this bread recipe’s success!
3.This recipe comes from the Internet. I remember the blogger's name is Sally. I practiced several times and took notes here.