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Fresh torn bread

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Yasainohi Channel

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Ingredients

Strong powder : 250g
sugar : 2 tablespoons
salt : 1 tsp
Dry yeast : 1 tsp
Fresh cream : 45g
Warm water : 150cc

Time required

120minutes

Procedure

1) Mix the ingredients 00:34
Put strong flour, sugar, salt, dry yeast and fresh cream in a container, pour lukewarm water, and mix the whole well with a curd.
2) Mix until smooth 01:02
When it comes together, stretch and fold the surface of the dough and mix until smooth.
3) Let the dough rest for 15 minutes 01:24
Spread the dough in a container, cover and let rest for 15 minutes.
4) Repeat stretching and folding 5 to 6 times 01:40
The dough that has been rested for 15 minutes stretches very well, so stretch and fold it 5 to 6 times.
5) Ferment 02:08
Place the dough in the center of the container, cover it, put the container in hot water and ferment until it doubles. After about 30 minutes, when the dough doubles, fermentation is complete.
6) Cut the dough 02:53
Sprinkle the dough on the flour, take it out on the floured table, weigh the whole amount of the dough, and cut it into 15 equal parts.
7) Roll the dough 03:23
Roll each piece of dough, press the dough to degas, stretch it lightly to stretch the wrinkle-free surface, close the dough by pulling the edges together, and finally roll it into a shape.
8) Ferment side by side 04:50
Spread butter on the inside of the mold, arrange evenly, sprinkle with a dry cloth, place in a warm place, and ferment for 40 to 60 minutes until there are no gaps in the dough.
9) bake in an oven 05:44
Bake in an oven preheated to 180 degrees for 20 minutes to complete.

Point

・ When fermenting, put hot water of about 60 degrees in a slightly larger container, float the container in the dough, cover it with a towel and warm it to make it easier to ferment.
・ When the dough is cut, the weight of each piece is around 30g.
・ Once you get used to the work of rolling, roll it clockwise on the palm of your hand, press the dough to release air, hold the dough with your hands and turn it clockwise, stretch the dough on the surface while stretching it, and lower the edge of the dough. Collect and close naturally. Be aware that if you repeat the process many times, the surface of the dough will become rough and uneven, which will take a long time to ferment and the surface of the baked bread will look rough.
・ After fermenting for about 40 to 60 minutes, if bubbles are formed on the surface of the dough, stab it with a toothpick to release gas.