#Nokneadbreadrecipe#nokneadsandwich#whitebread#免揉面包
This recipe is so easy that you can make it even you got zero experience on baking!

The process of this is very time saving and easy，it only takes 10mins on hand craft!

Don’t need to knead bread, very simple, the recipe and a few details that need attention are very important, I will write it at the end of the recipe.

In my recipe, the high percentage of water guarantees the softness and fluffy of the bread. At the same time, three simple turning movements make the dough more chewy and increase the flexibility of the bread. Low-salt and low-sugar, very delicious and healthy, suitable for making sandwich , breakfast, and lunch.

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Recipe: Mold (length 24 cm * width 14 cm * height 7 cm)
Bread flour 300g (2+1/8 Cup)
Milk 180g (1/2 +1/4 Cup)
Egg 60g (whole eggs)
Sugar 30g (2 Tbsp)
Salt 2g (1/4 Tsp)
Instant yeast 4.5 g (1 Tsp)
Unsalted butter 20g (1 Tbsp)
Oven temperature: 175°C (347°F)for 35 minutes (15 minutes for the middle and lower rack of the baking tray, then cover with tin foil, and bake for another 20 minutes)

1⃣️ (about 3 minutes for this step)
Stir the egg nicely.
Add milk, sugar, yeast and stir well
Add salt, flour, and melted butter into the mixture, mix well
Put a cover on the dough and seal it loosely. (The sealing is to prevent the dough from drying up)

2⃣️3 minutes on hand craft for this step.

The dough that is mixed for the first time, let it rest for 20 minutes, let the dough form the gluten by itself.

Use a cutting board to flip the dough on 5min, 10min and 20min to make the dough more gluten while it’s relaxing.(1min every time to flip)

Sealed and fermented to 2～2.5 times of its size (I did in 30°C room and took me an hour )

3⃣️3 minutes on hand craft for this step.

Get some flour on the panel to prevent sticking, use a cutting board to move the dough to the baking board, make smooth side down, get some flour on the dough and hands to prevent sticking, press from the middle to the surroundings, try to squeeze out the big bubbles. Shape the dough into a rectangular shape and roll it up, and put the dough in the mold. At this time, make sure that the edge of dough is sealed and face down.

Fermented to 2~2.5 times of its size. Get a thin layer of flour and bake in the oven.

Tips:
Today we used the principle of water law to make dough. If you need it, you can learn about water law, which will have more theoretical references for you to make bread in future.

The definition of hydration is a method of using hydration reaction to make the protein in wheat flour absorb water and swell to form a network structure, thereby forming a skeleton. In another word: Mix flour and water together, and then put it aside.

When you use the hydration method, just mix the flour and water until there is no dry powder. Although the dough is rough at this time, the distribution of water is relatively even, which can ensure that the protein can absorb water sufficiently. Next, leave everything to time, it will make your dough slowly and wonderfully change.

In the static phase of the hydration method, this oxidation reaction proceeds slowly. Without mixing the dough, the protein molecules can only connect with the same kind in the surrounding area, so the gluten will be distributed in blocks. When the reaction reaches a certain level, no more gluten will be produced. Therefore, within a certain time , the longer the dough is hydrated, the more gluten will be produced, but when it reaches a certain level, the only way to increase gluten is to rely on mixing and stirring.
这个面包食谱，零基础新手也可以制作。
动手的过程，加起来10分钟就可以制作一个面包，十分省力。
免揉面包，制作简单，配方和需要注意的几个细节很重要，我会写在食谱后面。
我这个配方，高含水量保证了面包的蓬松柔软，同时加了三次简单的翻面动作，让面团更加筋道，增加了面包迷人的柔韧性。低盐低糖，十分美味，非常适合做三明治面包，早餐面包，午餐面包。

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食谱： 模具（长24厘米*宽14厘米*高7厘米）
高筋粉 300克
牛奶 180克
鸡蛋 60克（全蛋）
白糖 30克
盐 2克
干酵母 4.5克
无盐黄油 20克
烤箱温度：175°C 35分钟（烤盘中下层 先15分钟，然后加锡箔纸盖顶，再烤20分钟）

️1⃣️（动手3分钟）
鸡蛋液搅打均匀
加入牛奶，糖，酵母，搅匀
加入盐，面粉，融化成液体的黄油拌匀
让面团盖上盖子密封松弛。（为了防止面团表面形成干皮）
️2⃣️（动手3分钟）
初次拌匀的面团，静置20分钟，让面团自己形成
面筋。
面团静置期间翻拌三次，每次一分钟。
（分别在静置的第5分钟，第10分钟，第20分钟，）用刮刀简单翻拌面团，让面团筋度更好。
密封发酵到2～2.5倍大（我今天30°C室温一个小时）
️3⃣️（动手3分钟）
面板上先撒一些干面粉防粘，利用刮刀把面团转移到面板上，光滑面朝下，面团上和手上撒一些干面粉防粘，从中间向四周按压，尽量把大气泡挤出去。整理成长方形裹卷起来，把面团放到模具里，此时注意面团收口压在正下方。
️发酵到2～2.5倍大。撒薄薄的干面粉，入烤箱烤制。

Tips:
我们今天利用了水合法原理来制作面团。如果您有需要，可以了解一下水合法，这对于您以后制作面包，将会有更多的理论参考。我这个制作方法和细节也是思考水合法的理论，有所领悟后调整得来，面包成品效果很好。
水合法，最严格的定义是利用水合反应，使小麦粉中的蛋白质吸水涨润形成网状结构，从而构成骨架的一种方法。一句话就是：把面粉和水混到一起，然后放着。
在你采用水合法时，只需将面粉与水混合至无干粉的状态。这时的面团虽然粗糙，但是水的分布已经相对均匀，这样能确保蛋白质可以大快朵颐般地吸收水分。接下来就将一切交给时间，它会让你的面团慢慢地发生奇妙的变化。