【朝焼き】基本のベーコンエピの作り方。こねないオーバーナイト生地。初めてでも本格的に焼けます。

Making hard dough... "Is this okay?" It's just right when you start to worry♪ That's the overnight bread dough I made this time✨️ I've included detailed instructions on how to shape it, so anyone can bake authentic-looking bacon epicrusts👍️ I'd be thrilled if you'd give it a try😊 ◆Official Creator of Tomizawa Shoten Recipes published monthly on the Tomizawa Shoten official website →https://tomiz.com/recipe/pro/search?a... ◆Subscribe to my channel here→   / @sakuttopan   *Please refrain from unauthorized reproduction or commercial use of recipes, images, or videos. ———————————————————————— ◆Follow me on my social media and blog here I'd love it if you'd follow me and comment. ▼ Instagram: Over 50 Easy Homemade Bread Recipes   / saku_papa.homemade   ▼ Blog [SAKUtto Pan Blog]: Easy bread recipes + my favorite tools and ingredients at a glance https://www.sakuttopanblog.com ▼X: I tweet about my daily life and bread making at home   / saku_papa1   ▼Business inquiries Please contact me via DM on Instagram ————————————————————————— ◆Video Contents 00:23 Ingredients 00:46 Making the dough 05:33 Refrigerated fermentation 06:13 Dividing and shaping 11:40 Second fermentation 13:02 Baking ———————————————————————— ◆Ingredients (for 3 loaves) ○Risd'or 200g ○Sugar 10g ○Salt 4g ○Dry yeast 1.5 grams ○Water: 140 grams ○Half bacon: 6 slices ○Grain mustard: to taste ○Black pepper: to taste (Coarsely ground) *Use Risdol flour for the semi-strong flour. →If using a flour other than the above, adjust the amount of water at your own discretion. *Use Akasaf instant dry yeast. ------------------------------------------------- ◆The container used: Purchased at Seria or Daiso. "Shichiri Pack U" Capacity: 3L Size: 17.6cm x 9.1cm x 23.9cm ------------------------------------------------- ◆Directions ① Make the dough. *For details on making the dough, please refer to the video. ② Refrigerate and ferment for 8-10 hours. ③ Divide the dough into 3 parts, shape them, and let it rest for 20 minutes. ④ Shape the dough after resting. *For details on shaping, please refer to the video. ⑤ Second rise until approximately 1.5 times its original size (30 minutes or more in an oven at 30°C). *This time is only a guideline (check the risen dough frequently). ⑥ After the second rise, sprinkle bread flour on the surface, cut it, top with black pepper, and finally drizzle with water. ⑦ Bake in a preheated oven at 220°C for 14 minutes. *Adjust the bake time according to the performance of your oven. *Used: TOSHIBA Stone Oven ER-XD3000 ------------------------- ◆Time to Completion (Reference Value) ・180 minutes (excluding refrigeration rise time) *This is only a guideline and may vary. ---------------------------- #BreadMaking #BreadRecipe #EasyHomemadeBread #BaconEpi