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トマトクッペ｜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 : 210g
(A)砂糖 : 8g
(A)塩 : 2g
ドライイースト : 3g
トマトジュース : 154g
無塩バター : 88
強力粉 : 適量
オリーブオイル : 適量

Time required

40minutes

Procedure

1) Mix the flour 00:04
Put (A) in a bowl and mix well with a whisk.
2) Knead the dough 00:27
Add dry yeast to 1 and pour tomato juice and mix with a rubber spatula. When it comes together, put it on the table and knead it. When the dough is no longer sticky, knead the unsalted butter and knead for another 5 minutes.
3) Primary fermentation 02:06
Put them in a bowl, cover them with a wet cloth, 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 02:20
When the dough swells twice, degas it, cut it into two pieces, roll it up, cover it with a wet cloth, and take a bench time of 10 minutes.
5) 成形する 03:21
After stretching the dough into a long oval shape, roll it from the edge, bind the stitches properly, and roll it to shape it.
6) 2次発酵させる 04:10
クッキングシートを敷いた天板に並べて濡れ布巾をかぶせ、2倍になるまで暖かい場所で30～40分放置する。
7) 粉をふりクープを入れオリーブオイルを垂らす 04:13
生地が2倍になったら、上から茶こしで強力粉をふり、クープを3本入れ、クープの溝にオリーブオイルを垂らす。オーブンが温まったらパンに霧吹きをする。
8) オーブンで焼く 04:42
200℃のオーブンで15分焼く。

Point

・ Bring unsalted butter to room temperature.
・ KOGOME tomato juice high lycopene tomato is used for tomato juice.
・ Step 7 If you do not have a coupe knife, you may use a razor blade to insert a coupe.
・ 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.