tag:blogger.com,1999:blog-16365478.post6690470518297292068..comments2023-07-01T06:21:57.767-04:00Comments on NYAnything: 大驚喜之免揉紅蘿蔔麵包 (No-Knead) Carrot BreadJessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-16365478.post-15533066378576419272012-05-01T12:17:30.985-04:002012-05-01T12:17:30.985-04:00嗚~大家都這麼成功....
我在步驟3 室溫下12~14小時
麵糰明明還沒漲大2倍之際
就已聞到發酵...嗚~大家都這麼成功....<br />我在步驟3 室溫下12~14小時<br />麵糰明明還沒漲大2倍之際<br />就已聞到發酵酒味<br />還傻傻以為很成功<br />最後烤出來也是酸的勒!:P<br />雖然香氣夠外殼也酥脆好吃<br />但裡層發酵過度的酸味也很強烈耶!<br /><br />還有直接把麵糰朝下往鍋裡放<br />也很難對準耶<br />整個是斜趴在一側<br />完全不像Jim可以那麼輕鬆<br />瞄準方位!<br />請問到底有什麼撇步啊?<br />OMG!!maetrihttps://www.blogger.com/profile/02680584053531906198noreply@blogger.comtag:blogger.com,1999:blog-16365478.post-53017744607101150172010-04-08T03:11:33.838-04:002010-04-08T03:11:33.838-04:00Hello, new fish,
麵包不高有可能是你說的,鍋子的面比較大,另外一個可能是你在做步驟...Hello, new fish,<br /><br />麵包不高有可能是你說的,鍋子的面比較大,另外一個可能是你在做步驟 8 ,也就是把麵糰放進預熱好的鍋子裡的時候,麵糰呈扁平狀,不是像我照片那樣一團高的。下次做的時候,可以注意一下,把麵糰放進鍋裡時,盡量不要讓麵糰變扁平。<br /><br />如果麵糰中間比較濕,我建議你要再烤久一點,或者是要等麵包完全冷了以後再切開吃(我知道要等麵包涼才能吃,很難說~)<br /><br />Good luck!!Jessicahttps://www.blogger.com/profile/01713335060984224313noreply@blogger.comtag:blogger.com,1999:blog-16365478.post-7786945296387070502010-04-08T02:40:41.805-04:002010-04-08T02:40:41.805-04:00請問Jessica, 我參照食譜試做後,發現沒辦法把麵包烤到和照片上一樣高,比較起來只有3/4高,感...請問Jessica, 我參照食譜試做後,發現沒辦法把麵包烤到和照片上一樣高,比較起來只有3/4高,感覺扁扁的不美觀. 請問有沒有可能因為我是用5 quart的鋼盆,麵團容易"向四周擴散"...? 另外,烤出來的內心比較濕,是不是有哪個步驟弄錯了呀?<br />(不過吃過的都說不錯!謝謝你的分享和教學!)new fishnoreply@blogger.comtag:blogger.com,1999:blog-16365478.post-68647533072472514052010-03-19T21:11:48.056-04:002010-03-19T21:11:48.056-04:00re-reading your recipe. cool, this recipe doesn&#...re-reading your recipe. cool, this recipe doesn't need baking stone. Cast iron pot with lid will do. Need to figure out what time I should start mixing the dough to make sure I am home in time to do the other 1-2 hr rise and bake....tkhttps://www.blogger.com/profile/08647436541818603356noreply@blogger.comtag:blogger.com,1999:blog-16365478.post-3000086256333952242010-03-19T14:45:20.560-04:002010-03-19T14:45:20.560-04:00Tk, i don't think you need lots of new stuff! ...Tk, i don't think you need lots of new stuff! You only need a good pot, which could be Le creuset, or cast iron pot, or 日本的那種砂鍋, or even 康寧, the glass one.<br /><br />Have fun!Jessicahttps://www.blogger.com/profile/01713335060984224313noreply@blogger.comtag:blogger.com,1999:blog-16365478.post-66834555127665299162010-03-19T03:40:12.177-04:002010-03-19T03:40:12.177-04:00之前看了Artisan Bread in Five Minutes 也是免揉 看了我心癢癢 也想來試...之前看了Artisan Bread in Five Minutes 也是免揉 看了我心癢癢 也想來試試做麵包 不過工欲善其事必先利其器 得找時間去買一些baking的工具tkhttps://www.blogger.com/profile/08647436541818603356noreply@blogger.comtag:blogger.com,1999:blog-16365478.post-41407208986623333652010-03-19T00:01:18.804-04:002010-03-19T00:01:18.804-04:00我喜歡這啤酒麵包!苦澀味聽起來好吸引人~
甜菜麵包,只說味道很有趣不夠啦!!有沒照片可分享??我喜歡這啤酒麵包!苦澀味聽起來好吸引人~<br />甜菜麵包,只說味道很有趣不夠啦!!有沒照片可分享??Jessicahttps://www.blogger.com/profile/01713335060984224313noreply@blogger.comtag:blogger.com,1999:blog-16365478.post-85241611491265248292010-03-17T15:13:40.166-04:002010-03-17T15:13:40.166-04:00我的11號麵包可以說是應景的加了黑啤酒的Irish Brown Bread,吃起來麵包有一點苦澀的味...我的11號麵包可以說是應景的加了黑啤酒的Irish Brown Bread,吃起來麵包有一點苦澀的味道,非常有深度的感覺。我弟有作加了甜菜汁的麵包,據他說麵包的味道很有趣。aSunhttp://inbetweenislands.wordpress.com/noreply@blogger.com