なぜパン屋のパンはいつまでもふわふわ？その秘密は作り方と〇〇にあった（プチ裏ワザも解説）

Subscribe to the Nishiken Bread Channel here    / @nishikenpanchannel   Watch a video explaining the sponge dough method here    • 中種法のパン作りは失敗知らず 4つのメリット紹介 ふわふわが持続するパンへ   Watch a video explaining how to make bread using the sponge dough method here    • 10分でわかる今までで一番詳しいふわふわパンの作り方解説   Watch a video explaining natural yeast here    • イーストvs天然酵母 徹底比較してみた   ▶︎How to bake fluffy bread ・We recommend using the sponge dough method. Use low-temperature, long-term fermentation and natural yeast in combination. ▶︎Ingredients for baking fluffy bread ・Strong flour, of course. Knead well. Use 2% fresh yeast (half the amount of dry yeast). Use 5% sugar (increase to 10% if you want it sweeter). Use 5-15% butter. Use 1 egg per 300g of flour. Proper temperature and time of rise. Knead at 28°C, and allow the first rise to last about 1.5 hours. The final rise should last about 1 hour. ▶︎Extra Tip Use a thorough final rise. Don't use too much flour. Maximize gluten production with a mixer. #Fluffy #Bread #Nishiken 〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜 ◼︎Videos to help you make homemade bread 3 Reasons why your bread won't rise    • パンが膨らまない原因3つ｜秘密はやっぱり〇〇   5 Essential Bread-Making Tips    / tvrhnzj   cekI A hand-kneading method that's twice as easy    • 秘密は○○を入れないこと！2倍ラクになる手捏ねのやり方教えます   People who can't open the sieve properly: Part 1    • バゲットのクープが開かない人集合 解決策3つ紹介【第二弾】   People who can't open the sieve properly: Part 2    • バゲットのクープがひらかない人集合 解決策3つ紹介します   [Punch] Technique for crushing fermented dough    • 【パンチ】発酵したパン生地を潰す技術！超大事な３つの役割   ■Various Let's bake delicious bread using this method. Click here for an explanation of Levain Chef (dough-type natural yeast)    • 【解説】ルヴァンシェフについて 生地状天然酵母についてイタリア独自の操作【LEVAI...   Click here for an explanation of liquid natural yeast (Levain Liquid)    • 【再解説】液状天然酵母 ルヴァンリキッドについて ヨーロッパパン職人による解説【Le...   Click here for an explanation of the Polish method (liquid seed method)    • 【液種法】ポーリッシュ法で○○と○○爆増！液体なのには秘密があった   Click here for an explanation of BIGA https://y outu.be/ThZCM55l2K4 Click here for an explanation of the Yudane method    • 【湯種食パン】湯種法のパン作りの万能性について【〇〇や〇〇にまで応用可能な常識を外れ...   Click here for an explanation of panettone starter    • 【解説】パネトーネ天然酵母について Lievito Madre Per Panettone   Compatibility between Levain Chef and liquid wild yeast    • 【解説】液状天然酵母とルヴァンシェフの互換性【ルヴァンリキッドと生地状天然酵母】   ~ ... Source: https://creativecommons.org/licenses/... Artist:   / cramp-your-style-dl-bboy-edit   ♪csum/Cad ♪Electro-Light - Symbolism [NCS Release]