【柔らかさ長持ち生食パンの作り方】ミルク湯種で驚きの口溶け！

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar can be more economical.

Prepare the milk gel by mixing 30g strong bread flour with 150g milk.

In a mixing bowl, combine 200g strong bread flour, 2g instant dried yeast, 4g salt, 32g granulated sugar, 90g milk, and the prepared milk gel.

Add 23g unsalted butter and 46g fresh cream to the mixture in three parts.

Knead the dough until smooth and elastic.

Let the dough rise for the first fermentation at 30°C for 90 minutes.

After the first rise, shape the dough and let it rise for the second fermentation at 35°C for 60-80 minutes.

Preheat the oven to 180°C and bake for 25-28 minutes, adjusting for your oven as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens