【生食パンの作り方】パン作り初心者さんに作ってほしい高級生食パン。食パン専門店の生食パンをご家庭で。ふんわり、しっとり最高に美味しい食パンです。パン作り初心者さんが作れるように丁寧に解説しています。

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.

Measure and prepare all ingredients.

Mix the ingredients to form the dough.

Knead the dough using the slap technique.

Allow the dough to undergo primary fermentation at 35°C for about 60 minutes.

Perform the finger test to check fermentation.

Degas the dough and divide it into portions.

Shape the dough into rounds.

Let the dough rest for 15 minutes (bench time) while buttering the mold.

Shape the dough into its final form.

Allow for secondary fermentation at 35°C for about 40 to 60 minutes, aiming for 70% to 80% rise in the mold.

Bake at 180°C for 15 minutes, then at 160°C for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens