No-knead bread

No-knead bread in cast iron dutch oven

INGREDIENTS:

500g all-purpose flour

1/2 tsp active yeast

1 tsp salt

1 tsp sugar

1 3/4 cup cold water
3.75Qt cast iron dutch oven

INSTRUCTIONS:

1. Mix flour, yeast, salt, and sugar in a large container;
2. Add water to flour mix, stir to mix;
3. Cover the container and let it rise for 24 hours;
4. Generously flour working surface, turn the bread dough onto it, sprinkle with flour, fold gently;
5. Line a big bowl with parchment paper, and transfer the bread dough into it, cover;
6. Put cast iron dutch oven with lid to the center of the oven, preheat to 450F;
7. Sprinkle a bit flour on bread dough for a rustic look;
8. Transfer bread dough with parchment paper to the dutch oven, cover with lid, return to oven, and bake for 60 mins;
9. Remove the lid, and reduce temperature to 400F, and bake another 10 - 15 mins;
10. Bread is done when it sounds hollow as you tapping the bottom; transfer to wire rack and let it cool down completely before slicing it.

P.S. This recipe can be doubled and bake at the same time in a 5.5 Qt cast iron dutch oven.

铸铁锅烤面包

材料：

500克      中筋面粉

1 茶匙    普通发酵粉

1 茶匙    盐

1 茶匙    糖

1 3/4 杯  凉水

步骤：

1. 将面粉，酵母，盐和糖混合在一个大容器中;
2. 加入水，搅拌均匀;
3. 盖上盖子，发酵 12-24小时；
4. 面板上多撒干粉，将面团倒到面板上，再撒上干粉，轻轻整形;
5. 烤纸铺在一个大容器上，将面团放入其中，盖上毛巾;
6. 将带盖的铸铁锅放入烤箱中层，预热至400华氏/205摄氏;
7. 在面团上撒上一点面粉，营造质朴的外观;
8. 将面团连同烤纸移到铸铁锅里，盖上盖子，放回烤箱，烤60分钟;
9. 检查面包是否烤好，当你敲击底部，听起来是空洞的就是好了; 移到烤架上，完全冷却后切片。

碎碎念：

1. 这个面包非常容易做，和面，发酵，整形，烘烤，虽然时间长，但是很简单；如果赶时间，可以用温水代替凉水缩短发酵时间；
2. 加盖铸铁锅使面包经历蒸的过程，进而形成脆脆的外壳；
3. 这个配方用的3.75Qt铸铁锅，也可以翻倍用5.5Qt铸铁锅烤同样长时间。