【本格ブリオッシュ生地】『見た目に惑わされないパン作り』

[Brioche Nanterre] 250g flour, specific volume 3, 1 loaf pan 　　　　　　(%) Camellia... 100 White sugar... 15 Salt... 2 Skimmed milk powder... 4 Butter... 50 Saf (golden)... 0.8 Whole eggs... 25 Egg yolk... 10 Water... 32 [Process] 　　　Kneading: Dough temperature should be 26°C 　First rise: Room temperature 30°C 　　　　　　Time: 60 minutes 　Divide and roll: Divide into 2 equal parts Approximately 230g 　　　Refrigerate: Room temperature 5°C 　　　　　　Time: 6-18 hours 　　Reheating: Dough temperature 18-22°C (approximately) 　　　Shaping: Rolled 　Final Proofing: Room temperature 30°C 　　　　　　Time: 60 minutes 　　　Bake: Temperature 180°C 　　　　　　Time: 30 minutes [Thank you for watching] On this channel, Bakers share information about "home bread making." [Shimogama Bread Class Sales] https://2ccb5e.myshopify.com/ [Click here for online bread classes↓] https://coconala.com/services/2790707... "We offer memberships 😌"    / @シモガマパン教室   "Members-only past videos"    • Members-only videos   "Shimogama Bread Class" Official LINE Stickers https://line.me/S/sticker/23383380 If you're interested, Please subscribe to our channel and follow us on social media: Twitter Account:   / bredsimogama   Instagram Account:   / simogamabreadmaker   Facebook Account:   / tagmjpdj