<p class="ql-block">这是我们疫情期间的午餐：色拉，鸡蛋，加点碳水化合物。那天鸡蛋煎失败。色拉因为没有绿色蔬菜，只好加大芹菜。我吃的剩韭菜盒子。领导吃的是用韭菜盒子剩的面烙的饼。</p> <p>不能出门在家常常看YouTube。学着做了几个面包。结果都不错。没有大失败。即便失败了，面包也能吃。</p> <p class="ql-block">那天看了几个巧巴達(Ciabatta)面包的视频，自己操作一下，还不错。做了三个，给闺蜜一个，反应也不错(也不知道人家跟我客气还是真的好吃)。反正我爱吃。</p><p class="ql-block"><br></p><p class="ql-block">那天是发面3小时，烤20分钟。</p> <p class="ql-block">昨天又看了几个视频，想试试勤快人的做法。小学的闺蜜艾焰和丽钧想要方子，就把原方和我的注解放在这儿。</p><p class="ql-block"><br></p><p class="ql-block">头一天做“引子 （Biga，不知道中文是什么，就叫引子吧）”，提前12到18小时做。</p><p class="ql-block"><br></p><p class="ql-block">引子(提前12到18小时做)</p><p class="ql-block">1/2 杯（125 mL) 温水</p><p class="ql-block">1/2 杯 (75 g) 面包粉，我用一般的面。</p><p class="ql-block">1/2 杯（75 g) 全面，一般面也可。</p><p class="ql-block">一小捏酵母</p><p class="ql-block"><br></p><p class="ql-block">我是头一天下午把上面所有的东西搅在一起。比较湿。盖严。室温。等到第二天9点，就是下面的样子：很多气泡。</p> <p class="ql-block">也可以不做面引子，直接从这步开始（省略引子的部分即可）：</p> <p class="ql-block">第二天吃了早饭，9点(8点好一点，9点开始，烤好都下午一点了)开始在昨天引子的盆里加下面的东西：</p><p class="ql-block"><br></p><p class="ql-block">2 1/3 杯 (580mL) 温水</p><p class="ql-block">3 1/4 杯 (485 g) 面包粉，我用的普通面</p><p class="ql-block">1½ 茶勺 (5 g) 干酵母</p><p class="ql-block">2½ 茶勺 (12.5 g) 盐。我用1.5 茶勺</p><p class="ql-block"><br></p><p class="ql-block">搅拌。特别稀，忍住，不要加面。盖好。</p> <p class="ql-block">这是搅在一起的面。非常稀。我换了大盆，所以盆底抹了一点橄榄油。</p> <p class="ql-block">然后每40分钟拉一次面(这个步骤可以省，但我喜欢拉面的感觉)，拉面之前手沾水，以免粘手。拉住面盆最边上的面，轻轻往上拉。对折到盆的另一面。盆四周的面都这样拉一遍。</p> 这是拉了一次的面。盖好。等40分钟再拉。 拉之前手还是要沾水。这是拉了两次的面。盖好。等40分钟再拉。 <p class="ql-block">这是拉了三次的面。这次拉面时你会觉得一拉，整个面团都起来了。好像是面筋很长的样子。盖好。等30分钟整形。</p> <p class="ql-block">面板撒干面，发好的面倒出(几乎不用手，自己慢慢往下流)。</p><p class="ql-block"><br></p><p class="ql-block">在面上撒点干面。用手轻轻把面尽量弄方形，大约3.5 厘米厚。整个过程不要压面。</p><p class="ql-block"><br></p><p class="ql-block">这时的干面撒在面板上和发好的面，不会影响面的结构。只是帮助防粘。</p><p class="ql-block"><br></p><p class="ql-block">用刀分成3份。</p><p class="ql-block"><br></p><p class="ql-block">面很稀，小心操作。</p> <p>每一份轻轻地分别放在烘培纸上，尽量不让气泡灭了。中间的烘培纸折起来。</p> <p class="ql-block">再用布盖上醒着。</p><p class="ql-block"><br></p><p class="ql-block">烤箱预热425F (220C) 。这个时间面包可以再醒一次。</p><p class="ql-block"><br></p><p class="ql-block">烤20分钟。里面最好有个水盆。</p><p class="ql-block"><br></p><p class="ql-block">烤箱熄火，面包在里面继续呆10分钟（为了烤出硬壳）。</p><p class="ql-block"><br></p><p class="ql-block">我是烤箱预热时就把烤盘放在烤箱里了。这样烤的效果好。所以把软面放进烤箱里需要想办法。我是学着中东人，用一个木板把面胚连着烘培纸推进去的。</p> 大面包好了。这是最大的一个。送朋友一个。 <p>看看里面的孔洞。到了晚上就剩下半个面包啦。</p><p><br></p><p>不能常烤。要长肉了。</p><p><br></p><p>疫情快点过去吧。不然我要成为面包师啦。</p><p><br></p><p>另外这个面包刚出炉时是脆壳（我的没有那么好），软瓤。过几个小时壳就不脆了。当天怎么吃都好吃。第二天就一般了。也许我的储存方式不对。</p> <p class="ql-block">如果可以看油管(YouTube):</p><p class="ql-block"><a href="https://youtu.be/_zmtXmiIwh0" rel="noopener noreferrer" target="_blank">基本按照这个来的</a></p><p class="ql-block"><br></p><p class="ql-block"><a href="https://youtu.be/D9ZvlKQmm6M" rel="noopener noreferrer" target="_blank">拉面的想法来自这里</a></p><p class="ql-block"><br></p><p class="ql-block"><a href="https://youtu.be/eJhZ8droCt8" rel="noopener noreferrer" target="_blank">我按照这个方法拉面的</a></p> <p class="ql-block">英文的方子：</p><p class="ql-block"><br></p><p class="ql-block">Anna Olson’s no knead ciabatta bread,</p><p class="ql-block">Recipe：Makes 2 loaves</p><p class="ql-block"><br></p><p class="ql-block">Ingredients</p><p class="ql-block">Biga (12-18 hours ahead)</p><p class="ql-block">1/2 cup (125 mL) lukewarm water</p><p class="ql-block">1/2 cup (75 g) bread flour</p><p class="ql-block">1/2 cup (75 g) whole wheat flour</p><p class="ql-block">pinch dry instant yeast</p><p class="ql-block"><br></p><p class="ql-block">Dough</p><p class="ql-block">Biga from last step</p><p class="ql-block">2 1/3 cups (580mL) lukewarm water</p><p class="ql-block">3 1/4 cups (485 g) bread flour</p><p class="ql-block">1½ tsp (5 g) dry yeast</p><p class="ql-block">2½ tsp (12.5 g) salt</p> <p class="ql-block">Directions</p><p class="ql-block">1. For the biga, stir the water, bread flour, whole wheat flour and yeast together in a bowl with a wooden spoon until evenly blended (the biga will be dense). Cover and set this aside on the counter for 12-18 hours - the longer it sits, the better the flavor of the bread.</p><p class="ql-block"><br></p><p class="ql-block">2. For the dough, stir the biga and water in a large mixing bowl, so that the biga dissolves into it, for the most part. Add the flour, yeast and salt and mix this by hand with a wooden spoon. The batter will be very wet, not like a traditional bread dough that can be kneaded by hand on the counter – this will have to stay in the bowl. If you have a bowl scraper or even a silicone spatula, stretch and slap the dough against the side of the bowl for a few minutes to build up elasticity. Cover the bowl with plastic wrap and let sit on the counter for 2 hours, the first hour, knock the dough down by patting it with a wooden spoon 4-5 times and then re-cover it.</p><p class="ql-block"><br></p><p class="ql-block">3. Line 2 baking trays with parchment paper and dust them with flour. Ona well-floured work surface, tum the dough out (it will be VERY stretchy and still sticky). Using your hands and lots of flour, divide the dough in half and shape each of the pieces into a rough rectangle about 1 %-inches (3.5 cm) tal. Transfer each piece to a baking tray and let</p><p class="ql-block"><br></p><p class="ql-block">4. Preheat the oven to 425 2F (220 2C). Dust the tops of the loaves with flour and bake the bread for about 20 minutes, until an even golden brown, then turn off the oven and leave the bread in for 10 minutes (this sets the crust). Remove the loaves from the baking trays to a cooling rack to cool at least 15 minutes before slicing.</p><p class="ql-block">The bread is best enjoyed the day it is baked.</p>