脆皮全麦混合香草面包（免揉）（食谱取自Saw Jing）
面粉270克（我改成200克）
全麦面粉30克（我改成100克）
温水230克
糖1汤匙
酵母1/2茶匙
盐1茶匙1tbp
药草混合1tbp（可选）
新鲜的迷迭香（可选）
办法
1.调匀所有成分在一个大碗里，搅拌后会看到面团将是又软又粘的。
2.用保鲜膜或湿布盖上碗，让面团在室温下休息6〜8小时，或者发酵增加了一倍多。
3把面团拿出来。撒上少许面粉在面团上，轻轻一拳让面团放气。
4.用干净的布，盖着让面团休息15分钟。
5.可做自儿喜好的大小和形状的造型。（50 到 60克）
6.撒一些面粉在面包上
7.再次，盖上干净的湿布在面团上让它休息50至60分钟，直到面包增大了一倍为止。
8.烤箱预热到250'c（我调整到230'c），把面包放进烤箱前，温度调低220'c（我改成210'c）烘焙时间为20分钟
Crusty Wholewheat Mix Herbs Rolls (No-knead)
Bread flour 270g ( I changed to 200g )
Whole wheat flour 30g (I changed to 100g )
Warm water 230g
Sugar 1 tbsp
Yeast 1/2 tsp
Salt 1tsp 1
Mix Herb 1tbp (optional)
Fresh Rosemary (optional)
Method
In a large bowl, mix all the ingredients thoroughly, the dough will be soft and sticky.
Cover the bowl with plastic wrap or wet cloth and let the dough rest at room temperature for 6 to 8 hours or until risen and more than doubled in size.
Flour a work surface and turn the dough out. Sprinkle the dough with a little flour and gently punch down the dough to deflate it.
Cover with clean cloth and let the dough rest for 15mins.
Make the small buns in a rough shape or your own preference size and shape. (50 to 60g)
Sprinkle the flour on the buns
Again, cover with clean wet cloth and leave the dough rest for 50 to 60 mins until doubled in size.
Preheat the oven to 250’c (I adjusted to 230’c), when put the buns to oven, change to temp to 220’c (I changed to 210’c) for 20mins
