【簡単！手捏ね】朝捏ねて昼に焼き上げ！焼き立ての感動をぜひ♡

We'll be making this using a simple hand kneading method (a super easy kneading method using a scraper and spatula) using common flours that you can often find at the supermarket. It's easy to understand even for beginner bread bakers. Please give it a try. [Ingredients] Strong flour (Camellia)...180g Cake flour...20g Salt...3g Sugar...4g Yeast...1g Water...130g [Process] Kneading...2-3 minutes First rise...90 minutes Punching...120 minutes Dividing...None Rest time...Approx. 30 minutes Shaping...French shape Final rise...Approx. 60-80 minutes Bake...Preheat to highest temperature, steam for 4 minutes, leave to stand at 220-230°C, approximately 12 minutes [☆See the videos featured in this video here] ⚪️Coop experiment →    • 【クープ大実験！】４種類のクープを入れます！果たして結果は！？   [Other bread recommendations] ⚪️How to make open-crumb French bread →    • 【イースト使用】オープンクラムのフランスパンを作る方法 / 手ごね仕込み   [Other] ⚪️Instagram @yumeneco_bread ⚪️Search "note Yumeneko Bread" on note Please check this out too!♩ On note, I write about not only bread, but also vegetables, fruits, cosmetic surgery, eating disorders, and other topics that interest me. Thank you for your comments. I'm currently writing an article about cabbage. I'd like to update more frequently, but progress is slow. [Thank you] Thank you for tuning in, clicking the like button, and subscribing. I hope this is helpful to everyone who watches. Thank you for your continued support. Yumeneko Kitchen #breadmaking #frenchbread #bread