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40minutes
Put (A) in a bowl and mix well with a wooden spatula.
Add dry yeast to 1 and pour water, and mix with a wooden 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.
Put them in a bowl, cover them with a wet cloth, and leave them in a warm place for 30-40 minutes.
生地が2倍に膨らんだらガス抜きをし、8個に切り分け、丸めて濡れ布巾をかけ、10分ベンチタイムを取る。
再びきれいに丸め直して、クッキングシートを敷いた天板に並べていく。
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。
生地が2倍になったら、上から茶こしで強力粉をふり、生地に切り込みを入れ、200℃のオーブンで12分焼く。
・ Bring unsalted butter to room temperature.
・ Be careful of the dough drying during fermentation, bench time, and molding.
・ Process 7 Put a coupe on the surface of the bread using a kitchen knife or razor.
・ The time required does not include the time required for primary fermentation, bench time, secondary fermentation, and baking in the oven.
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