【冷蔵中種法】しっとりふんわりな食パンの作り方【本格派】

#Bread #RefrigeratedSpongeDoughMethod #Fukusuke This is Fukusuke, the head of the Breadroom! ヾ(・＿・； This time, I'm making bread using the "Refrigerated SpongeDoughMethod." Of the sponge dough methods, this one is the easiest and most flexible in terms of preparation time (refrigerate overnight). It also has a unique flavor and browns beautifully, making it my personal favorite. It's delicious and I highly recommend it! Ingredients SpongeDough 175g Strong Flour 2g Instant Dry Yeast 2g Granulated Sugar 100g Water -Kneaded Mixture 75g Strong Flour 1g Instant Dry Yeast 18g Granulated Sugar 5g Salt 5g Skim Milk Powder 15g Unsalted Butter 70g Water 279g Fermented SpongeDough ① Prepare the dough (mix all ingredients thoroughly). ② Once the dough is no longer lumpy, refrigerate overnight (18-24 hours). ③ Knead thoroughly (add butter later). ④ Let stand for 30 minutes at 30°C. ⑤ Divide the dough into 3 equal parts (approximately 140g per loaf). ⑥ Roll the dough into balls and let rest for 15 minutes. ⑦ Form into a log, then form a U-shape and place in a baking tray. ⑧ Final rise for 45 minutes at 40°C. ⑨ Bake for 30 minutes at 200°C. *The water used in the preparation should not be too cold. *The bread tray is an Ulster 1-loaf type. *The oven is a Toshiba Stone Dome oven. The bread encyclopedia "panpedia" is currently being edited. https://www.panpedia.work/