免揉免酵种快速法棍

无需操作或酵母的手工面包卷。在合适的温度下，4 个小时就可以制作出可爱、充满空气的新鲜面包卷。我真的很喜欢无油、无糖、充满谷物味的面包。它们美味又省心。
准备材料：245g 高筋面粉 | 105g 低筋面粉 | 262g 水 | 6g 盐 | 1.1g 瞬间干酵母 ●制作过程 *室温此时大概是23度左右
1️⃣水+酵母粉混合，加入高筋+低筋面粉，搅拌至无干粉，静置10分钟，然后加入盐，用保鲜膜包住凸起处，充分按摩，密封静置20分钟 2️⃣如图拉长对折，在碗中打散面糊2次，密封静置
3️⃣如图30分钟后，将手浸入水中，伸到面糊底部将面糊拉起成卷状，将面糊旋转90度再从另一个方向拉起卷起，尝试拉长一点，直到你觉得拉不动为止再卷起
4️⃣将面糊密封静置90分钟，用简单的面糊搅拌碗即可。看到底部有气泡就表示已经做好了。
5️⃣在面糊外层撒点面粉，在撒了面粉的烘焙纸上翻转，分成四等份，轻轻压扁，折成小垫子形状，松弛10分钟。
6️⃣将面糊拉成方形，轻轻拍掉大气泡，不要拍紧，顶部朝下盖上，轻轻按压，底部朝上盖上，然后折成50°。折成50°后，挤压封口，擀长，盖上布，室温23度陈化35分钟。
7️⃣同时预热炉子到230度，烤架上放一块铜板同时预热，预热总共30分钟，第二十分钟加毛巾蒸（保温板+干净毛巾，倒入7成沸水）
8️⃣在面包表面撒上面粉，从角到角切几下，放入炉子后用喷壶快速喷洒烤架壁数次产生蒸汽，预热10分钟，用毛巾擦去蒸汽，然后再加热10-15分钟，具体视面包类型而定。

Hand crafted rolls that don't need manipulating or yeast. Lovely, air-filled, fresh rolls can be made in 4 hours at the right temperature. I truly love sans oil, without sugar breads brimming with grain flavor. They are delectable and trouble free.
Get ready materials: 245g high-gluten flour | 105g low-gluten flour | 262g water | 6g salt | 1.1g moment dry yeast ●Production process *Room temperature is around 23 degrees in the meantime
1️⃣Mix water + yeast powder, fill high + low-gluten flour, mix until there is no dry powder, let it represent 10 minutes, then manipulate the salt, under wraps for protuberances, massage completely, seal and let represent 20 minutes 2️⃣Stretch and crease internal as displayed in the image, beat the batter a couple of times in the bowl, seal and let stand
3️⃣After 30 minutes, as displayed in the image, dunk your hand in water and reach to the lower part of the mixture to pull up the batter to make a roll, turn the mixture 90 degrees and pull it up in the other bearing and roll it up, attempt to extend it somewhat longer until you believe you can't pull it any longer and roll it up
4️⃣Seal the batter and let it mature for 90 minutes. You can utilize a straightforward batter blending bowl. See that the base is loaded with air openings, and that implies it is prepared.
5️⃣Sprinkle flour on the outer layer of the batter, flip around it on the baking paper sprinkled with flour, partition it into 4 equivalent parts, tenderly exhaust it somewhat, fold it into a little pad shape, and loosen up it for 10 minutes.
6️⃣Pull the batter into a square shape, delicately tap off the enormous air pockets, don't pat it tight, overlay the top down, press it softly, overlap the base up, and afterward crease it fifty. Subsequent to collapsing fifty, squeeze it to close the mouth, roll it longer, cover it with a fabric and age it at room temperature at 23 degrees for 35 minutes.
7️⃣Preheat the stove to 230 degrees simultaneously, put a copper plate on the barbecue and preheat it simultaneously, preheat it for a sum of 30 minutes, add towel steam in the twentieth moment (heat safe shape + clean towel, pour 70% loaded with boiling water)
8️⃣Sprinkle flour on the loaf surface, cut a couple of times corner to corner, and quickly splash the broiler wall multiple times with a shower container to make steam subsequent to placing it into the stove. Prepare for 10 minutes, eliminate the steam with a towel, and afterward heat for another 10-15 minutes relying upon the variety.