【パン職人が教える】お家で簡単！超絶うまいスタバの石窯フィローネの作り方

[Ingredients] ▶︎Dough ingredients 2g yeast 195g water 18g sugar 18g unsalted butter 255g risdol 45g whole wheat flour 6g salt ▶︎Fillings Ham (any of your choice) Melted cheese (any of your choice) Cheddar cheese (any of your choice) [Recipe] 1. Weighing the ingredients Weigh the ingredients listed 2. Mix the ingredients Mix with a spatula until no powder remains, then knead for about 3 minutes by pressing with your hands 3. Fermentation Wrap and Ferment at 35℃ for 30 minutes → punch Ferment at 35℃ for 30 minutes → punch Ferment at 35℃ for 20 minutes → punch Once fermentation is complete, sprinkle flour on the dough and place on a counter 4. Divide and roll Divide into 5 equal pieces, each 106g Roll the dough into balls. Once rolled, roll it a little to make a bale shape. Wrap it in plastic wrap and let it rest for about 10 minutes. 5. Shape Slap the dough to flatten it. Fold it from the bottom and secure it. Lift it up from the top to secure it. Fold it again. Secure the edges of the dough. It's ready when it's about 18cm to 20cm long! 6. Final fermentation Arrange the pieces on a baking sheet lined with cooking paper, leaving some space between them, and ferment at 35°C for 30 minutes. Preheat to 230°C after removing them. 7. Finishing Make a cut. 8. Baking/final finishing Bake at 230°C for about 12 to 16 minutes. Just before baking, spray the dough and the inside of the oven with a spray bottle. Sandwich the ham and cheese and it's done! [Important announcement] I've become an ambassador for Hakata Salt, which is famous for its Hakata salt! I've been using this salt all my life in bread making, so I was really surprised and happy to become an ambassador! All of this is thanks to all of you who always watch! I'll post lots of delicious bread recipes, so let's enjoy bread making together! [Hakuto Salt Official X] https://x.com/hakataengyo [Hakuto Salt Official Instagram]   / hakatanoshio_official   [About the recipe book] I've published a recipe book from KADOKAWA! It's been very well received! I'm confident in it, so please take a look😊 https://amzn.asia/d/dUk44mB [List of recommended wheat] Haruyokoi - All-purpose domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER - Wheat for hard bread Rich wheat aroma and fragrant! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori: Domestically-produced wheat with a chewy texture Great aroma and strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce: Domestically-produced weak flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended goods list] My favorite oven range https://amzn.to/3LytLpV 18cm square mold (used by Jam Onii-san) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (used by Jam-onii) https://amzn.to/3x9QunM Brown card used when kneading dough https://amzn.to/3Y9ben6 Yeast always used (red saff) https://amzn.to/3K91iX5 Yeast for dough with a lot of sugar (gold saff) https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used when cutting dough https://amzn.to/3xP8mkv Oil spray to prevent dough from sticking htt ps://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and his butter bread brothers channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram   / jamoni08131   [Frequently Asked Questions] Q: How do you make the dough rise? A: I use the fermentation function on my microwave to make the dough rise. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, pouring boiling water over it, and raising the temperature and humidity inside the microwave to ferment! Or you can directly heat the container with the dough in a water bath at about 40-50 degrees. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but the water absorption rate is different, so you'll need to adjust the amount of water. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread #pr