基本の山食パンの作り方(ストレート法) │ English Bread

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Leave the butter at room temperature.

Spread mold release oil on the mold.

Mix all the ingredients except butter and knead until the gluten film comes out. Add butter and knead more.

Knead until a thinner gluten film comes out (knead up to around 26 °C). Round it and put it in a bowl. Cover with plastic wrap and let it ferment for 60 minutes at 30 °C. Dust with flour and take it out on a counter top.

Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left, and right. Put it in a bowl and wrap it, then ferment for 30 minutes at 30 °C.

Divide it into 1/3 of the amount of the dough and release the gas. Round it so the clean side is on the outside and the surface will stretch.

Cover with a tightly squeezed damp dishcloth and bench for 25 minutes.

Stretch it to a rectangle with a rolling pin and release the gas. Fold it from the top and bottom to 1/3 and stick the dough together.

Roll it up and close it so that it is slightly stretched from the back to the front.

Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes.

When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.

Bake at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2-3 times to remove the steam. Take it out immediately and let it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens