フレンチトースト（チーズフレンチトースト）｜エプロンさんのレシピ書き起こし
apron Time required : 15minutes
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Petit bread | Haruan's recipe transcription
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Ingredients
- Strong powder : 300g
- salt : 4g
- sugar : a little
- Dry yeast : 2g
- Olive oil : 1 tablespoon
- water : 1 cup (200cc)
Time required
60minutes
Procedure
-
1)
Combine flour
00:41
Put strong flour, salt, sugar and dry yeast in a bowl.
Mix with a spatula. -
2)
Make dough and ferment
01:15
Add water and olive oil and mix with a spatula.
Knead the dough by hand.
Cover and let sit in the refrigerator overnight.
Occasionally give a re-kneading stimulus, cover and put in the refrigerator again for at least 2 days. -
3)
Mold and secondary ferment
04:09
Cut the dough into 8 equal parts and roll with flour.
Arrange them on the top plate with a cooking sheet.
Let it sit in the microwave or at room temperature for about an hour. -
4)
Make a notch and bake in the oven
05:53
Sprinkle with strong flour (outside the amount) and make a cut with a kitchen scissors.
Bake in an oven preheated at 220 ° C for 20 minutes.
Point
・ It is better to use the powder after sifting.
・ If the dough does not come together even after mixing, add water little by little and mix.
-The dough needs to be fermented for at least 5 hours. Occasionally, it is deliciously finished by kneading it, stimulating it and fermenting it.
・ During secondary fermentation, it is advisable to supplement the water with a sprayer to prevent it from drying out.
* Fermentation time is not included in the required time.
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