炒め物（新玉ねぎのめんつゆマヨネーズ炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 8minutes
Low-temperature long-time fermented bread ｜ Ayaka Takeuchi Bread Class Official youtube channel's recipe transcription
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Ingredients
- (A) Strong powder : 270g
- (A) Cake flour : 30g
- (A) Millet sugar : 10g
- (A) Salt : 10g
- water : 185g
- Yeast : 1g
Time required
30minutes
Procedure
-
1)
Mix the ingredients
00:08
Put material (A) in a bowl. Put water and yeast in another small bowl and mix. Put in (A) and mix with a spatula.
-
2)
Hand
02:16
When the bottom of the bowl is dry, place it on a table and knead it by hand until it is dry. If it becomes sticky, tap it to eliminate uneven kneading.
-
3)
Let it lie down
03:37
Cover with a bowl and let sit for 10 minutes.
-
4)
Knead again
03:40
After 10 minutes, remove the bowl and knead again. Tap until the surface is smooth. Stretch it thinly and roll it if it doesn't tear.
-
5)
Lay down and save
04:02
Put it in a bowl, wrap it in plastic wrap, and let it sit in the vegetable room for 6 to 24 days.
Point
A recipe that makes it easy to make low-temperature, long-fermented bread.
When measuring materials, what you put in the same bowl can be measured in one bowl by setting the memory to 0 after measuring the material and before measuring the next material.
Before letting it lie down, you should press it with your finger so that there are no clear marks.
Fermentation time takes 6 days, so let it sit in the vegetable room for at least 6 days.
Since the storage period is within 24 days, it should be secondarily fermented and baked by then.
Divide the dough into 8 equal parts, ferment them in the oven at 40 ° C for 30 minutes, dust them, make a notch, and bake them at 210 ° C for 13 minutes to bake the bread.
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