정~말 질기지 않은 쌀가루 소금빵은 빵 반죽부터 달라요! (EP.8)

#RiceFlourSaltBread #MakingSaltBread #RiceFlourBaking #HomeBaking #BreadDough #SaltBreadRecipe #DoughMixerRecommendation Hello everyone :) This time, I tried making rice flour salt bread that is not tough and has a soft interior. When making rice flour salt bread, there are times when the bread easily becomes tough after baking, or it doesn't turn out as soft as you'd like. In fact, even if you use the same recipe, the texture after baking can vary depending on the ratio of rice flour, the state of the dough, and the mixing method. In this video, we will look at how rice flour salt bread dough differs from regular bread flour dough, and I have included detailed points you must check when kneading to ensure it is not tough. If you found making rice flour salt bread dough difficult, watching until the end will be helpful 😊 Please try making it yourself and leave lots of reviews in the comments below! Timeline ⏰ 00:00 Intro 00:48 Key Points for Non-Chewy Rice Flour Salt Bread 01:42 Characteristics of Rice Flour Salt Bread Dough 03:00 Dough Mixing 04:42 Key Points 06:03 After 1st Fermentation 06:30 Dividing and Rounding 07:50 Pre-shaping Tips 08:25 Shaping Rice Flour Salt Bread 10:00 Baking After 2nd Fermentation 10:37 Baking Points 11:30 Finishing and Texture Check 12:42 Mixer Preview ---------------------------------------- 📌 Ingredients (Yields approximately 16) Main Dough Strong Flour 400g - Use Kokkiri Gold Strong Rice Flour 200g - Hatsal Maru (Gold) Dry Yeast 10g Sugar 32g Salt 10g Unsalted Butter 36g Skim Milk Powder 40g Water 406g For Topping Filling Butter: Prepare 16 pieces of 10g each Pearl Salt or Guérande Salt ---------------------------------------- 📌 Instructions 1️⃣ Preparing Filling Butter 16 pieces of 10g each, store frozen Please remove from the freezer before shaping. 2️⃣ Main Dough 1. Put all the main dough ingredients into the stand mixer and mix on low speed for 2 minutes. 2. Once the dough comes together as one, knead on speed 5 for about 10 minutes to make it smooth. 3. Set the final dough temperature to 26–27℃. 💡 Dough Completion The surface of the dough is smooth The dough separates cleanly from the side of the bowl When stretched, the dough stretches thinly without tearing easily ※ Performance varies by stand mixer, so it may take 10–15 minutes or more. ※ Home stand mixers may require running for quite a long time. ※ Please check the actual state of the dough rather than the mixing time, and be careful not to overmix. ---------------------------------------- 3️⃣ Dividing and Shaping 1. Divide the dough into 70g portions after the first fermentation is complete. 2. Round the dough into circles and let it rest for 10–15 minutes. 3. Pre-shape the dough into a tadpole shape and let it rest in the "refrigerator" for 15 minutes. 4. Place the filling butter (10g) on ​​the wider side of the dough, roll it up, and shape it into a croissant. 4️⃣ Second Fermentation and Oven Preheating 1. Place the shaped dough on a salt bread pan and let it undergo a second fermentation for 60–90 minutes. 2. After fermentation is complete, spray water on the surface of the dough and sprinkle with pearl salt (or Guérande salt). 3. Preheat the oven containing the stone tray to a maximum temperature of 270℃ for 25–30 minutes. 💡 Benefits of Using a Stone Plate It can compensate for the weak bottom heat of a home oven. It promotes better oven spring. It allows you to stably maintain a high temperature inside the oven. ※ Please preheat your oven to the highest setting. ---------------------------------------- 5️⃣ 1st Baking (Based on Giera) 1. Place the salt bread pan on the preheated stone plate. 2. Steam the dough for 10 seconds immediately after placing it in. 3. Bake at 280°C for 10 minutes using the top/bottom heating element mode. ※ If your oven does not have a steam function, use a spray bottle to spray the inside of the oven about 10 times. 6️⃣ 2nd Baking (Based on Giera) 1. After 10 minutes, rotate the pan upside down and front to back. 2. Turn on the convection function and bake for an additional 5 minutes at 200°C to 210°C. 3. If the browning is insufficient, check the condition and bake for another 2–3 minutes. ※ Since the heat output and heat transfer methods vary by oven, please adjust the temperature and time according to your specific oven. ※ For standard home ovens, similarly, set the temperature to the highest setting for the first baking stage, then switch to around 180–190 degrees for the second baking stage. ※ The total baking time is approximately 15–17 minutes. ---------------------------------------- 💡 Tip for making it tender! ✔ Do not increase the rice flour ratio too much ✔ Finish mixing based on the actual consistency of the dough rather than the mixing time ✔ Set the final dough temperature to 26–27°C (use ice water if the weather is hot) ✔ Allow sufficient time for the first and seco...