No-Knead European Bread / 免搅拌欧式面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Place the dry ingredients in a big mixing bowl and then add in sundried tomatoes and water. Mix well with a rubber spatula. Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size. If you prefer a sourdough taste, then stir it down and have it rise again.
Sprinkle some flour over the top and start scooping the dough together. Place the dough on a well-floured piece of baking paper. Let the dough rest in the paper at room temperature until about doubled in size, 2-3 hours.
Preheat the oven together with the chose baking pot to 250C/475F. When the oven has reached that temperature, open the oven door and pull out the rack with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan. Cover with the lid. Close the door and bake first 30 minutes. Open the door, take away the cover and bake 20-25 minutes further.
Turn off the oven and carefully flip the bread out of the baking dish on a cooling rack. Return the baking dish to the oven to gradually cool down.

干性材料混合入盆，加入番茄碎和水。用塑胶刮刀将材料混合均匀。盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡，且体积双倍膨胀。如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。
表面洒上少许面粉，将面团勺在一起放到洒上面粉的烤纸上面。室温醒发2-3小时，直到面团双倍大。
预热烤箱和烤盘/锅到250C/475F。打开烤箱，小心拉出烤盘，将烤纸上面的面团扔进烤模里，盖上盖子后立即关上烤箱的门烘焙30分钟。打开烤箱，拿走盖子，继续烘焙20-25分钟。
关掉烤箱后小心将面包翻倒在钢架上晾凉。将烤模回箱，让其渐渐退温。

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