Raw bread｜kattyanneru recipe transcription

(A)を600Wの電子レンジで30秒ほど加熱しハチミツを溶かしておく。

ボウルに(B)を入れドライイーストに向けて1を注ぎ、菜箸などで混ぜる。

まとまってきたら、ボウルの中に手を入れてこねていく。途中バターを加え更にこねる。

Take it out on a table and knead the dough for 20 to 30 minutes. On the way, hit the dough on the table 5 to 6 times to activate the gluten.

Roll the dough into a bowl, wrap it, and ferment it in a warm place for 1 to 1.5 hours.

Place the dough of 5 on the table, degas, divide it into two equal parts, roll it up, wrap it, and let it rest on the table for 10 minutes.

Stretch it into a square of about 24 cm on a table, fold it in three from both ends, bind the dough, and roll it from the front. Close the end of the roll and put it in the mold with the stitches facing down. Do the same for the other dough.

型にラップをし30℃のオーブンで60～90分二次発酵させる。

蓋をして、180℃のオーブンで20分焼き、160℃に下げて10分焼く。

After baking, drop the mold from a high place several times and remove the bread from the mold. Take the rough heat on the net.