生チョコレート（ココアの生チョコレート）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 15minutes
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Ingredients
- Strong powder : 200g
- Dry yeast : 2g
- sugar : 5g
- salt : 3g
- water : 160cc
- Olive oil : Appropriate amount
- Dried rosemary : Appropriate amount
- rock salt : Appropriate amount
Time required
35minutes
Procedure
-
1)
Make the dough
00:27
Put water and instant dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Mix the contents of the bowl and mix with a rubber spatula until they come together.
When the dough is evenly moist, place it in a bowl, wrap it and let it rest for 5 minutes.
After 5 minutes, knead with a rubber spatula until smooth (approx. 5 times) and put in a closed container. -
2)
Ferment
01:45
Refrigerate for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times. -
3)
Mold
01:55
Dust the dough and oven sheet with strong flour (outside the amount).
Put a rubber spatula on the edge of the dough so as not to touch the swollen dough as much as possible, and put the container upside down on the oven sheet.
Stretch both ends of the dough and fold it in three.
Place the oven sheet on the top plate.
Make 8 holes in the dough with your fingers soaked in olive oil and sprinkle with dried rosemary.
Sprinkle olive oil from above and sprinkle with rock salt. -
4)
Bake in an oven toaster
02:41
Bake in a 1200W oven toaster for about 15 minutes.
If the surface gets scorched on the way, put aluminum foil on it and bake.
Point
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it. There is no problem with some unevenness.
・ It is better not to touch the swollen dough as much as possible when molding, but if you touch it too much, secondary fermentation will give a plump finish.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you like soft bread, after molding, ferment it secondarily. Let it rest at room temperature for about 20 minutes. It looks about 1.3 times. I hope it gets bigger.
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