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Bread (French bread made with rice flour) | Transcription of Mori no Komepan

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morinokomepan cooking

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Ingredients

(A) Rice flour : 180g
(A) Katakuriko : 20g
(A) sugar : 6g
(A)塩 : 2g
(A)ドライイースト : 1g
(A) Psyllium husk : 3g
水 : 180～190g

Time required

80minutes

Procedure

1) make the dough 01:13
Put (A) in a container with a lid, close the lid, and shake to mix everything.
Add water and mix with a rubber spatula for 3 minutes.
Cover and let it rest overnight (8 hours or more) in the vegetable compartment of the refrigerator.
2) ferment 04:39
Open the lid, measure the temperature of the dough with a thermometer, and after confirming that it is 6-8℃, put the lid back on and let it rewarm and ferment at 35℃ for 15-20 minutes.
3) mold 05:17
Measure the temperature of the dough with a thermometer, and after confirming that it is around 15°C, apply a thin layer of oil (not listed) on the work surface.
Slowly peel off the dough with a rubber spatula, place it on the work surface, apply oil (not listed) to your hands, and knead 15 times.
Lightly roll it into a ball with the seam facing down, and lightly tap the surface to clean it.
Flatten the dough into an oval shape and roll the dough to seal the seams.
Roll it with the seam facing down and stretch it while adjusting the shape, stretch it to a length of about 30 cm, and put it on a cooking sheet to shape it.
Apply a thin layer of oil (not listed) to the surface of the dough, sprinkle with rice flour (not listed) if desired, and add the coupe.
Apply a generous amount of oil (not listed) to the inside of the coupe, and place it on a baking sheet together with hot water (not listed) in a heat-resistant container.
4) bake 08:45
Lower the oven preheated to 250°C to 240°C and bake for 16 minutes.
Place it on a net and remove the rough heat to complete.

Point

・Does not include the time to rest the dough or the time to cool down.
・Cane sugar is used in the video.
・Use room temperature water. If the temperature of the water is high in the summer, add one piece of ice to adjust. The amount of water varies depending on the rice flour used. The amount of water in the video is 184g.
・When mixing powders, mix slowly from the surroundings.
・As a guideline, the dough should stretch well when lifted and fall off slowly. Even if you lightly touch the dough, it won't stick to your hands, but if you press it firmly, the dough will stick to your fingers. If the batter doesn't stick to your hands at all, it's low in moisture, and if it sticks to your hands with just a light touch, it's high in moisture, so be careful when adding water.
・If you do not use the fermentation function of the microwave oven, leave it at room temperature for 40 to 60 minutes. Preheat the oven in the meantime. If using the fermentation function, preheat the oven to 250°C after fermentation is complete. At that time, put the baking sheet together in the oven to warm the baking sheet as well.
・If the temperature of the dough is too high, it will be too soft and difficult to shape, so use around 15℃ as a guideline.
・If you knead the dough too much, the texture will become finer.
・If the dough sticks when rolling, add a thin layer of oil (not listed) to the workbench while shaping.
・In the video, a cutter is used when inserting a coupe. Make a cut while applying oil (not listed) to the cutter.
・When making a coup, tilt the blade diagonally for the first time and make a cut.
・If you don't apply oil (out of the amount) to the cut of the coup, the baking will be white and dry, so apply a lot.
・If you bake at a high temperature all at once, small air bubbles will form, creating large air bubbles that are unique to French bread, so don't forget to warm the baking sheet as well.
・Although it is delicious as it is, it is recommended to toast it and eat it.