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パン（フランスパン）｜はるあんさんのレシピ書き起こし

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Haruan

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Ingredients

強力粉 : 150g
ドライイースト : 2g
水 : 200g
薄力粉 : 100g
塩 : 3g

Time required

60minutes

Procedure

1) 生地の下準備をする 02:17
ボウルに強力粉、ドライイースト、水を入れて、ゴムベラで混ぜる。
蓋をして、冷蔵庫で1晩寝かせる。
2) 生地を作る 04:55
大きめのボウルに薄力粉、塩を入れて、ゴムベラで混ぜる。
1を加えて2分ほど混ぜる。
3) 成形して発酵させる 08:03
Lay out a baking sheet and sprinkle with strong flour (not listed) using a strainer.
Place the dough on top and sprinkle with strong flour (not listed) using a strainer.
Fold the fabric in thirds so that it is folded inward, and seal the seam.
Fold it in thirds again, folding it inward, and seal the seam.
Place the baking sheet with the seam side down on the baking sheet.
Ruffle the baking sheet higher than the dough and pinch the ends together with clothespins.
Ferment in the oven at 40 degrees for 60 minutes.
4) 焼く 12:13
Preheat the oven to 250 degrees.
Remove the clothespins from step 3 and peel off the baking sheet attached to the side of the dough.
Sprinkle strong flour (not listed) on the dough using a strainer.
Make incisions in the dough with a knife.
Mist the oven 20 times.
Spray the dough several times.
Bake for 30 minutes in an oven preheated to 250 degrees.

Point

・Cut the oven sheet to match the size of the baking sheet.
・Sprinkle in a generous amount of strong flour (not listed) in step 3.
・Check that there are no lumps in the dough before shaping.
- May be fermented at room temperature.
・Let the dough rise until it becomes 1.5 times the size.
・The time required to let it sit overnight and fermentation time are not included in the required time.
- Estimated fermentation time is 8 hours.
・When making cuts in the dough, it is best to make the cuts with the knife at a 45 degree angle.