【初めての天然酵母バゲット】覚えたら一生もの！作りやすい捏ねないレシピ

[Archival Version] How to Raise Raisin Yeast    • 【初めてのレーズン酵母】覚えたら一生もの！やさしい天然酵母パンの作り方   ---------------- [Popular Recipes Using Natural Yeast Bread] ▶ Natural Yeast Bread    • 【健康な一日の始まりは】天然酵母食パンから！元種の作り方から解説   ▶ How to Make Natural Yeast Campagne    • 【天然酵母カンパーニュ】熟成の旨みと芳醇なフレーバー   --------------------- [Tools Used in This Channel] ◆ Silpat https://amzn.to/3FGVAZ8 ◆ Brush https://amzn.to/3FKwGYG ◆ Bread Mat https://amzn.to/3ksmfS7 ◆ Marble Rolling Board https://amzn.to/3ZPNl5J ◆ PYREX 2.5L Bowl https://amzn.to/3Y1dxcf ◆Honey Spoon https://amzn.to/3xgMiyW ◆Microwave Oven https://amzn.to/3WueS9X ◆Dredge (Card) https://amzn.to/3GUXBkF ◆Round Banneton Fermentation Basket (18x9cm) https://amzn.to/3QU93BJ ◆Thermometer h https://amzn.to/3jS8vjG ◆Couple Knife https://amzn.to/3xjJbq2 ◆Single Loaf Bread Pan (with Lid) https://amzn.to/3HhIkM5 ◆Rolling Pin https://amzn.to/3wjDzvs ------------------------ "Natural Yeast Baguette" (Makes 2 x 32cm Baguettes) ・Semi-Strong Flour: 255g (Risd'or) https://amzn.to/3DJprPZ ・Starter: 90g (1 part yeast liquid, 1 part bread flour) ・Salt: 6g ・Dry yeast: 0.3g https://amzn.to/3jYiCTY ・Malt syrup: 1g https://amzn.to/3jyZk7D ・Water: 165g Baking: ① Heating method: Superheated steam oven, set to maximum temperature 300°C for 10 minutes ② Heating method: Switch to oven (no steam) and heat at 230°C for 20 minutes (turn halfway through) ----------------------- [Chef's Profile] https://fukushi-chef.com/profile [Atelier Kitchen Bread Class] https://reserva.be/atelier ----------------------- #HomemadeYeast #Baguette #FrenchBread Note: The Amazon URL in the description is an affiliate link.