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白パン｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

(A) Strong flour : 250g
(A)砂糖 : 2g
(A)塩 : 3g
ドライイースト : 3g
(B)水 : 110g
(B)牛乳 : 70g
無塩バター : 20g
強力粉 : 適量

Time required

40minutes

Procedure

1) Mix the flour 00:15
Spread (A) on the table and mix well by hand.
2) Knead the dough 00:35
Add dry yeast to 1 and pour (B), mix by hand and knead. When the dough is no longer sticky, knead the unsalted butter and knead for another 5 minutes.
3) Primary fermentation 02:18
Put them in a bowl and leave them in a warm place for 30-40 minutes.
4) ガス抜きをし生地を丸めベンチタイムを取る 02:28
When the dough swells twice, degas on a floured table, cut into 8 pieces, roll and cover with a wet cloth, and take a 10-minute bench time.
5) 強力粉を付け成形する 03:02
Without re-rolling the dough, just add the strong flour and press the center to the bottom with a rolling pin to make a groove. The molded products are arranged on a top plate with a cooking sheet.
6) 2次発酵させる 03:36
生地が2倍になるまで、40℃のオーブンで30～40分放置する。
7) オーブンで焼く 03:39
生地が2倍になったら、上から茶こしで強力粉をふり、180℃に予熱したオーブンを150℃に下げて12～14分焼く。
8) 仕上げる 03:53
焼けたら、刷毛で上の強力粉を落とす。

Point

・ Bring unsalted butter to room temperature.
・ Keep the temperature of (B) between 30 ℃ and 40 ℃.
・ Step 5 If the groove is not made properly, the groove will disappear after fermentation, so make a proper groove. Be careful not to overdo it, as it will tear off the dough.
・ Be careful of the dough drying during fermentation, bench time, and molding.
・ The time required does not include the time required for primary fermentation, bench time, secondary fermentation, and baking in the oven.