【自家製酵母種の使い方】『違うのは時間と固さだけ？』何を気を付けておくべきか解説。

[Related Video] "How to Make Yogurt Yeast Starter"    • 【ヨーグルトでパン種作り】『細かいとこまで寄り添い解説』自家製種でパン作りの第一歩。   [Homemade Yeast Starter Bread] 300g flour (%) Camellia... 100 Salt... 2 Sugar... 3 Skim Milk Powder... 2 Butter... 5 Water... 70 Starter... 10 [Steps] Kneading: Dough temperature: Approximately 27°C First rise: Room temperature 25-30°C Approximately 6 hours Punch: Strong Second rise: Room temperature 25-30°C 3 hours minutes Divide: Divide into 2 portions Roll: Approximately 280g x 2 balls Rest: 30 minutes Shaping: Round mold Final proofing: Room temperature 35°C Approximately 3 hours Baking: Approximately 200°C Time: 35-40 minutes Mold: Loaf mold Volume: Approximately 1700cc Specific volume: 3 Dough weight: 560g [Thank you for watching] On this channel, a baker shares information about "home bread making." If you're interested, please subscribe to our channel and follow our social media accounts: Twitter Account:   / bredsimogama   Instagram Account:   / simogamabreadmaker   Facebook Account:   / tagmjpdj