Published On Feb 23, 2024
Japanese time-saving bread
[Dough materials] 6 pieces
Strong flour 250g
Sugar 6g
Salt 5g
Water 170g
Instant dry yeast 6g
*If you have a mist sprayer, spraying it before baking will give it a crispier finish.
・How to make
【table of contents】
00:18 Materials/Measurement
00:48 Making the dough (mixing with a spatula)
01:52 Let the dough rest (rest the dough for 10 minutes at room temperature)
02:05 Making the dough (kneading the dough 30 times)
02:46 Division/rounding
03:52 Let the dough rest (rest the dough for 5 minutes at room temperature)
04:13 Molding
05:15 Final fermentation (10 to 20 minutes fermentation at 40℃ or 20 to 30 minutes at room temperature)
05:37 Preheat (preheat to 230℃ for 15 minutes)
05:43 Finishing (sieve strong flour and add coupe)
06:41 Baking (bake at 230℃ for about 15 minutes) Change the direction of the baking sheet 10 minutes after baking
06:57 Finished baking
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